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.

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.

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.

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.

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.

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.

Lists of ice cream “defects” often include some characteristics that can be positive or negative, depending on the context.

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.

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.