Key considerations when formulating "good-for-you" ice cream are what you wish to accomplish and what you want to promote about the finished food. These are determined by balancing marketing- and other business-related objectives with regulatory limitations and allowances. That is, when considering a specific "good-for-you" claim, consider finished weight (pounds per gallon) and compositional limitations amongst other objectives. Working backward from a target finished weight per serving can help fix levels of certain compositional factors such as total fat, total saturated fat, total sugar(s), total carbohydrates, calories, etc.
Q: What mix processing variables impact the eating quality of ice cream? A: Unit operations up to, but not including whipping and freezing, are considered mix processing. All mix processing
Bruce Tharp & Steve YoungQ: What flavor changes occur in ice cream during storage? A: With regard to the basic flavor of ice cream, and not changes in amount, quality
