Steven Young

Consider inclusions’ influence on ice cream’s shelf life

In nearly all cases, inclusions of any type/amount will directly, or indirectly, reduce a defined textural shelf life of any ice cream.

Steven Young

Bill Sipple

March 22, 2021

In nearly all cases, inclusions of any type/amount will directly, or indirectly, reduce a defined textural shelf life of any ice cream.

The art and science of homogenization for ice cream

Homogenization offers key benefits to the mix in advance of final pasteurization.

Steven Young

Bill Sipple

January 29, 2021

Few processes are as critical, misunderstood and poorly executed as homogenization. Proper homogenization is both an art and a science.

Using stabilizers and emulsifiers in ice cream

Stabilizers manage the behavior of water, while emulsifiers manage the functionality of fat.

Steven Young

Bill Sipple

August 14, 2020

Stabilizers and emulsifiers are "mighty mites" - with low use rates, they have a major influence(s) on the chemistry, physics and behavior of ice cream. But are they really necessary? It depends.

Maximize the shelf life of ice cream and related products

Multiple elements combine to define ‘end of shelf-life.’

Steven Young

Bill Sipple

May 7, 2020

Understanding and managing the shelf life of ice cream and related products is difficult enough. Maximizing (i.e., extending) the shelf life is the study of a lifetime.

Novel use of non-sucrose sweeteners and bulking agents in ice cream, frozen desserts

Given the variety of non-sucrose sweeteners and other considerations, attaining ‘sucrose-like’ sweetness and functionality will remain challenging

Steven Young

Bill Sipple

April 9, 2020

Sucrose (i.e., sugar) remains the "gold standard" among all sweeteners. However, when considering novel applications, including approaches to cost reduction, reducing "total sugars" or reducing calories, alternatives to sucrose may be more appropriate.

The challenge of formulating plant-based frozen desserts

Flavoring plant-based frozen desserts presents chemical and physical challenges

Steven Young

Bill Sipple

February 26, 2020

The perception of any flavor (F) is a combination of appearance (A), aroma (A), acidity (A), taste (T), texture (T) and temperature (T), or "FAAATTT." Although these attributes hold for most foods and food ingredients, they do not capture the whole of the chemical and physical challenges in flavoring plant-based frozen desserts.

Consider the cost per unit of sweetness for frozen desserts

Steven Young

Bill Sipple

September 4, 2019

Sweeteners of all types are used in frozen desserts for a variety of straightforward reasons.

In memoriam: Bruce Tharp, Ph.D.

Dr. Tharp was a longtime columnist for Dairy Foods magazine.

Steven Young

May 30, 2019

Dr. Tharp was a longtime columnist for Dairy Foods magazine.

How to minimize added sugars in ice cream

Declarable reduction of ‘sugars’ while retaining sensory appeal is possible.

Bruce Tharp

Steven Young

May 15, 2019

The pending change to nutrition labeling regulations requiring the declaration of "added sugars" (AS) in the Nutrition Facts panel is likely to make AS content the subject of competitive market positioning. The pending increase in ice cream serving size from 1/2 cup to 2/3 cup (which increases AS by >30% per serving) further complicates AS management.

Formulating ice cream with novel functional ingredients

As complex new ingredients are introduced to the ice cream mix, much remains to be understood about influences on physical/chemical properties.

Bruce Tharp

Steven Young

April 26, 2019

We have often noted the importance of various phenomena, including the agglomerated fat matrix and the size of ice crystals and air bubbles, to the sensory appeal and structural properties of ice cream. Key to managing these phenomena is a complex set of highly variable (sometimes unknown) functionalities.