Steven Young

Using ‘rare sugars’ in frozen dairy and nondairy desserts

In this first of two parts, the authors discuss ‘rare sugars’ and their application in frozen dairy and nondairy desserts.

Bruce Tharp

Steven Young

May 9, 2016

There is a growing mandate from health authorities to reduce consumption of sugars (i.e., mono- and di-saccharides). For example, the current Dietary Guidelines for Americans call for significant reduction in calories from “added sugars.” Excluding lactose (which could eventually be included), current frozen desserts can contribute up to 22 grams of added sugars per serving, representing approximately 80% of total calories. The numbers will surge as serving sizes are increased to reflect the amounts typically consumed by Americans.

Freeze ice cream from the inside out

Extremely cold ‘cryobits’ accelerate temperature reduction of the packaged product. Ice crystals and air bubbles are significantly smaller with partial cryogenic hardening compared to traditional hardening methods.

Bruce Tharp

Steven Young

April 6, 2016

The cryogenic freezing of ice cream is appealing because the very rapid temperature drop it produces generates extremely small ice crystals that promote smooth texture and extended textural shelf life. To date, technical, operational and economic factors have limited its use in conventional production to a few value-added products such as novelties and ice cream cakes/pies.

Vanilla crisis redux: Vanilla is in short supply, what’s an ice cream maker to do?

Bruce Tharp

Steven Young

February 8, 2016

Like in 2000 and 2004, Madagascar vanilla is in short supply and expensive. What’s an ice cream maker to do?

‘Added sugars’ add to confusion

Bruce Tharp

Steven Young

September 7, 2015

With the FDA mulling a requirement to label ‘added sugars,’ now is the time to look at various sweetening systems, and the ramifications of using them.

To make a smooth ice cream, you need the proper stabilizers

Bruce Tharp

Steven Young

May 11, 2015

Stabilizers control the movement of water, the growth of ice crystals and the size of air bubbles. The right blend of stabilizers (and emulsifiers, too) can make all the difference in the end product.

10 points to consider when formulating with ice cream inclusions

Bruce Tharp

Steven Young

April 9, 2015

It is not a simple matter when you add nuts, cookies or ribbons to ice cream mix. Pay attention to formulas, overrun, food safety, processing and economics. Proceed carefully and you’ll end up with a great product.

Throw labeling regulations into the (ice cream) mix

Bruce Tharp

Steven Young

February 9, 2015

A change in labeling regulations could very well mean a change in the composition of ice cream mix and its processing. Be proactive.

Do more with less: consolidate your ice cream mixes

Here’s what you need to know about consolidating mixes.

Bruce Tharp

Steven Young

September 6, 2014

If one ice cream mix can play multiple ‘roles,’ then you can be more flexible, cost-efficient and competitive.

Creating frozen desserts with nondairy milks

Formulating with plant-based milks is not as straight forward as simply substituting dairy milk with an alternative. Here’s what you need to consider.

Bruce Tharp

Steven Young

May 10, 2014

The principles for producing nondairy frozen desserts from vegetable “milks” are the same as for conventional ice cream. However, the challenges are uniquely different. (In this article “milk” will refer to plant-based milks.)

Working with cocoa in ice cream

To formulate a quality product, you must understand the properties and attributes of cocoa and chocolate. Then you can achieve the desired flavor, body, texture and color.

Bruce Tharp

Steven Young

April 8, 2014

Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio.