Tag Archives: popsicle

Video of ice cream production-popsicle machine

Video of ice cream production. Linear stick ice cream machine, popsicle machine, ice lolly machine, bar ice cream machine.

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Different Names of Ice Pop around the World

ice pops
ice pops

An ice pop is a water-based frozen snack. It is made by freezing flavored liquid (such as fruit juice) around a stick. The invention of the ice pops with a handy stick can be credited to a man named Frank Epperson. Now it can be mass producted with stick ice cream machine in turnkey ice cream plant. Ice pop have been a favourite heat-beating treat around the world for many years, so it have different names in different places. Continue reading Different Names of Ice Pop around the World

About stick ice cream

A stick ice cream, also called popsicle, freeze pop, ice lolly, ice block, icy pole, chihiro, or ice pop is a water-based frozen snack. It is made by freezing flavored liquid (such as fruit juice) around a stick. Often, the juice is colored artificially. Once the liquid freezes solid, the stick can be used as a handle to hold the ice pop. When a popsicle does not have a stick, it is called, among other names, a freezie.

Frank Epperson of Oakland, California, popularized popsicles after patenting the concept of “frozen ice on a stick” in 1923. He initially called it the Epsicle. A couple of years later, Epperson sold the rights to the invention and the Popsicle brand to the Joe Lowe Company in New York City. Epperson claimed to have first created an ice pop in 1905 at the age of 11 when he accidentally left a glass of powdered soda and water with a mixing stick in it on his porch during a cold night. However, the evidence for this is scant.

The two principal kinds of non-dairy frozen treats manufactured are the popsicle and the juice bar. The popsicle is 90% water. Its other ingredients are sugar, corn syrup, gum, and stabilizers. These ingredients give the popsicle a texture called “mouth feel” that makes it pleasant to eaten. The sugars and stabilizers cause the pop to soften in the air so it is edible, instead of melting and dripping like an ice cube. Flavoring is highly concentrated and is usually some traditional fruit flavor and color.

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