tested tripolyphosphate shows considerable differences in the protein distribution while although pyrophosphate is not easily distinguished by these methods other tests have shown that it is less effective in providing stabilisation ice creams were manufactured at a pilot scale to investigate the suitability of using calcium fortified milk powder with 8 g added calcium kg fortified solids or calcium fortified milk concentrates manufactured as described in example 9 as ingredients control ice creams were produced using a non fortified milk powder or concentrate manufactured at the same time as a control milk solids were incorporated into the formulation by either using skim milk powder or skim milk concentrates the compositions of the ice cream pre mixes used were milk solids not fat 11 00 milk fat 11 00 sucrose 14 00 guar gum 0 1 carboxymethyl cellulose cmc 0 1 and glycerol monostearate gms 0 2 vanilla flavour 0 35 the remainder of the formulation comprised of water the ice cream mixes were prepared by combining the milk concentrates obtained either directly from the plant or by reconstituting milk powder with a blend of sugar guar gum and cmc in water then adding an emulsifier cream mix of gms in cream the complete mix was then homogenised 40 u00b0 c 2500 psi first stage 500 psi second stage and pasteurised 80 u00b0 c 30 seconds using a tubular heat exchanger the appropriate amount of vanilla flavouring was then added this mix was then u201c aged u201d at 4 u00b0 c for 24 hours the aged ice cream mix was frozen using.