Articles by Bruce Tharp
Do you formulate with whole algalin flour or use the water control index to evaluate the potential for ice crystal formation? These are two new ingredients and tools to use in formulating and manufacturing ice cream and frozen desserts.
May 11, 2013
The history of frozen desserts is marked by many significant scientific and technical innovations and advancements that make the products we produce more appealing, more convenient, nutritionally more efficacious and less costly.Read More
Tharp & Young On Ice Cream
There is more than one route to reducing calories in frozen desserts. The choice of dairy ingredients, sweeteners and processing techniques all play a role.
April 13, 2013
For years, processors have reduced the fat and total sugars in a wide variety of frozen dessert formats with varying degrees of technical, nutritional, sensory and economic success.Read More
Handle with care. A properly formulated mix has the right mouth feel, tastes great and delivers the nutrient content consumers seek.
February 16, 2013
Greek-style frozen yogurt is a product that emulates the properties associated with the success of cultured Greek yogurt. Those properties involve primarily protein and acidity (tartness) levels higher than those of conventional yogurt.Read More
Processors can introduce these healthy bacteria into frozen desserts by using syrups, sauces and inclusions.
May 14, 2012
In our February column we discussed the importance of digestive health as the basis of all good nutrition and the role ice cream products could play in terms of providing probiotic (consumption of “live and active beneficial” bacteria) and/or probiotic friendly (that is, prebiotic) mix ingredients. We reviewed delivery of probiotics via active culturing and/or cold inoculation.Read More
Now is a good time to take a new look at low-viscosity polysaccharides such as gum acacia to stabilize ice cream.
April 12, 2012
Virtually all frozen desserts have a need for stabilization. Stabilizers extend the shelf life of products subjected to heat shock during distribution, sale and home storage. This functionality is related to the limitation of water mobility, which, unchecked, can negatively affect the growth of ice and other crystals in the product.Read More
February 16, 2012
Digestive health is the basis of all good nutrition. Many foods promote digestive health through the consumption of live and active bacteria (that is, “pro-biotics”) in conjunction with pro-biotic-friendly (meaning “pre-biotic”) ingredients. This allows for secondary beneficial effects related to blood sugar control, reduced serum lipids, increases in intestinal microflora and other healthful benefits.Read More
May 29, 2007
Lists of ice cream “defects” often include some
characteristics that can be positive or negative, depending on the context.Read More
February 1, 2007
The application of the descriptor “sugar-free” to ice cream would require the presence of <0.5 g per serving of sugars, i.e., the sum of all mono- and disaccharides. To produce such a product, it would be necessary to remove not only the conventional added sweeteners, as in no-sugar-added (NSA) products, but the lactose contributed by conventional dairy ingredients as well.Read More
December 1, 2006
Enzymes are proteins that speed up the rate of chemical reactions. Ice cream is made from a host of naturally occurring raw materials with enzyme activity, manufactured ingredients produced using enzyme systems and/or materials to which enzymes have been added.Read More