Steven Young

Consider ice cream mix processing advances

Novel approaches offer the potential to improve ice cream mix processing, but processors will want to keep a close eye on sensory appeal in the evaluation process

Bruce Tharp

Steven Young

February 7, 2019

Each innovative modification of ice cream mix processing must consider what is to be modified and the influence (+/-) on multiple-unit operations (i.e., assembly of amount/type of ingredients, creation of a uniform mix, pasteurization, homogenization, mix aging). Each operation has its own set of influences (+/-) on the chemistry and physics of any given mix going forward into other downstream processes.

Manage ice cream composition development and changes

Multiple indices based on sound science and technology can be used to guide the reformulation process

Bruce Tharp

Steven Young

September 10, 2018

Need we remind ourselves, ice cream remains the only food produced with the express intent of being consumed frozen. Relevant "rules of engagement" (i.e., Mother Nature's rules of chemistry and physics) are not likely to change any time soon. Thus, contemplating the demands on any given ice cream mix relative to compositional changes under consideration is daunting.

Ice cream

Successfully flavor ice cream in a cost-competitive environment

The management of flavor-related costs also requires a focus on elements that influence body, texture, sweetness and other factors.

Bruce Tharp

Steven Young

May 9, 2018

The perception of any given added ice cream flavoring is influenced, for good or bad, by appearance, aroma, acidity, taste (sweet, salty, bitter, sour), texture (smooth, creamy, rich) and temperature, including appropriate temperature-related chemistries of any given flavor.

Improve nonstandardized frozen desserts

The creation of ice cream-like functionalities and sensory appeal involves new challenges on multiple fronts

Bruce Tharp

Steven Young

April 3, 2018

Ice cream formulation and processing have historically complied with the provisions of the U.S Standards of Identity (SOI) for Frozen Desserts with regard to composition, weight and, specifically, allowable ingredients.

Revisiting the clean-label ice cream conundrum

The obstacles to creating clean-label ice cream seem very much the same as they did a year ago.

Bruce Tharp

Steven Young

February 7, 2018

This past year, we have reflected together and individually on technical and non-technical considerations involved with formulating "clean-label" ice creams and related products.

Use the right sweetener systems, stabilizers to avoid heat shock in gelato

We call the relatively high temperatures in a gelato cabinet the ‘danger zone.’ To mitigate heat shock, use the right sweetener systems and stabilizers.

Bruce Tharp

Steven Young

September 11, 2017

Gelato is most commonly presented for sale in a dip shop as a semi-solid product characterized by intense color and flavoring. Composition of gelato varies widely and may be positioned as gourmet, super premium or other market terminologies.

Strategies for managing ‘added sugars’

Formulation options include use of high-intensity sweeteners. Processing techniques include using pre-aeration of the mix to produce smaller, more stable air bubbles.

Bruce Tharp

Steven Young

May 8, 2017

New factors will affect the composition of ice cream once changes to nutrition labeling regulations become effective mid-year 2018.

Novel ingredients, process technologies reduce stress in ice cream

It is important to minimize and stabilize the size of ice crystals. Pre-aeration promotes small air bubbles with inherent resistance to growth during manufacturing and handling.

Bruce Tharp

Steven Young

April 5, 2017

As we have often noted, ice cream is the only food intended to be consumed frozen. Thus, dairy processors need to protect that which fails first, i.e., body and texture (which can be described as bite, chew, smoothness and creaminess.)

How to approach the call for a clean label

Certain ingredients allow ice cream to travel farther and recover from heat shock. But that doesn’t matter to the label-reading consumer. Here are some strategies for ice cream manufacturers to deliver a cleaner label.

Bruce Tharp

Steven Young

February 7, 2017

Consumer interest in clean labels (that is, the use of ingredients perceived to occur naturally in foods) has created a challenge to ice cream formulators.

Using ‘rare’ sugars in ice cream, frozen dessert formulas affects everything

Using ‘rare’ sugars in ice cream and frozen dessert formulas affects everything from nutrition labeling to processing considerations, like the freezing point depression.

Bruce Tharp

Steven Young

September 7, 2016

In our May column, we discussed the so-called “rare” sugars. These are sugars found in nature but at ultra-low levels. The most commercially available rare sugars are tagatose and allulose, recognized as providing sucrose-like sweetness (~ 0.90 and ~0.70, respectfully) at significantly lower caloric contributions (1.5 and 0.20 calories per gram, respectively).