Consumer demand for reduced-carbohydrate and low-carbohydrate frozen desserts continues to grow. The unique freezing points in lower-carbohydrate formulations, however, present challenges for manufacturers.

When used in low-carbohydrate frozen desserts, Avicel®, Avicel-plus® and Gelstar® microcrystalline cellulose (MCC) products stabilize both the oil and water phases, resulting in products that boast the eating quality of regular ice creams. Consisting of more than 95 percent insoluble and soluble fiber, the MCC products bring with them virtually zero “net carbs,” based on the Atkins nomenclature.

In low-carbohydrate formulations, the MCC products form a three-dimensional network when activated in the aqueous phase. This network provides excellent stabilization and texture. The unique functionality is achieved through the co-processing of MCC with carboxymethylcellulose (CMC). The hydrogen bonding between the MCC particles and the unsubstituted regions on the CMC molecules forms junction zones, creating a stable insoluble particulate network that provides the rheology, texture and mouthfeel of fat. In finished products, the network of sub-micron-sized particles has a large surface area that allows the absorption of moisture during freeze/thaw cycling, reducing moisture migration and minimizing ice crystal growth.

Processors can reduce the fat content and improve on the quality and cost parameters by replacing fat and nonfat milk solids with MCC products. The potential for cost savings also is possible when reducing the butterfat or milk solids.

Odorless, tasteless and non-caloric, the MCC products also provide some protection against shrinkage caused by atmospheric pressure changes during distribution and storage.