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    Home » Authors » Bill Sipple

    Bill Sipple

    Bill Sipple is principal, Wm Sipple Global Services
    Articles

    ARTICLES

    sorbet

    The definition of water ices and sorbets are not so simple

    Taking a closer look at the differences in these products.
    Bill Sipple
    tharp and young dairy foods
    Steve Young
    September 18, 2023

    Water ices and sorbets (a.k.a. “sorbetto” when presented for sale/consumption alongside gelato) can be considered sherbets without dairy ingredients. Water ices are compositions of water, sugar, corn syrup, and color/flavor. Sorbets are “upscale water ices” using fruit primarily as the source of solids. 


    Read More
    popsicles

    What to consider when raising frozen ice cream temperatures

    Melt behavior is a huge factor dairy processors must consider.
    Bill Sipple
    tharp and young dairy foods
    Steve Young
    May 12, 2023

    It’s “ice” cream for heaven’s sake — the only food designed, formulated, manufactured, stored, distributed and sold with the express intent to be consumed frozen. It’s not frozen pizza, nor a pack of frozen peas, Ice cream is different.


    Read More
    Studio shot of raspberry ice cream in glass dishes

    A guide to differentiating and comparing mixes for frozen desserts

    Everything to know about Water Control Index, Fat Agglomeration Index and more
    Bill Sipple
    tharp and young dairy foods
    Steve Young
    April 14, 2023

    For many years, we (Bruce Tharp, Steve Young, and Bill Sipple) have contemplated, created, and applied a number of mix analytics.


    Read More
    milk aisle graphic

    All the skinny on milkfat

    As an ingredient in frozen desserts, it is critical when delivering sensory appeal and resistance to heat shock.
    Bill Sipple
    tharp and young dairy foods
    Steve Young
    February 22, 2023

    As an ingredient in frozen desserts, milkfat is critical when delivering sensory appeal and resistance to heat shock. The actual percentage of milkfat depends on a number of factors, including regulatory considerations, nutrition fact objectives and sensory appea. Learn more from ice cream gurus, Steven Young and Bill Sipple.


    Read More
    iceCream.PNG

    Fruit and fruit preparations for frozen desserts

    Execution can become critical to the success of any brand
    tharp and young dairy foods
    Steve Young
    Bill Sipple
    September 20, 2022

    While vanilla, chocolate and vanilla/chocolate-based flavors are often times the core of frozen desserts, ice cream gurus Steve Young and Bill Sipple discuss ways to help fruit-flavored ice creams, frozen yogurts, sherbets and sorbets shine with strawberry, raspberry and orange.


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    frozen pops

    Reduce lactose in frozen dairy desserts

    When properly formulated, reduced-lactose and lactose-free frozen dairy desserts are promotable, salable, functional and economically beneficial.
    tharp and young dairy foods
    Steve Young
    Bill Sipple
    April 26, 2022

    The reduction or elimination of lactose in ice cream and other frozen dairy desserts goes back to well before the simple declaration(s) of “low carb” in the early 2000s. 


    Read More
    strawberry ice cream

    More mix considerations for plant-based frozen desserts

    In part two of a two-part series, we discuss flavoring and coloring.
    tharp and young dairy foods
    Steve Young
    Bill Sipple
    March 21, 2022

    In part two of a two-part series, we discuss flavoring and coloring.


    Read More
    on ice cream

    Mix considerations for plant-based frozen desserts

    In part one of a two-part column, we look at sweeteners, emulsification and more.
    tharp and young dairy foods
    Steve Young
    Bill Sipple
    January 24, 2022

    We are often asked how plant-based frozen desserts differ from standardized and non-standardized dairy frozen desserts. 


    Read More
    on ice cream

    Sugar: How low can we go in frozen desserts?

    Can the concept of a true sugar-free frozen dessert be extended to achieve a true low-calorie objective?
    tharp and young dairy foods
    Steve Young
    Bill Sipple
    September 3, 2021

    The laws of chemistry and physics have not changed since the Big Bang. Not all these laws are known, and we continually learn more, leveraging novel approaches, processes, and/or formulations to create truly new products. 


    Read More
    on ice cream

    Generic approaches to creating emulsifier/stabilizer blends for ice cream

    The decision as to what, and how much, of any given emulsifier and stabilizer to apply depends on multiple factors.
    tharp and young dairy foods
    Steve Young
    Bill Sipple
    April 29, 2021
    We often comment as to whether frozen desserts actually need emulsifiers or stabilizers. After all, for many years, some of the most notable ice creams have been produced completely without the use of any added stabilization.
    Read More
    View All Articles by Bill Sipple
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    Events

    June 14, 2023

    Studies on an Energy-saving Membrane Element: Optum RO

    Broadcasting live from Dairy Foods' Membrane Technology Forum: In this presentation, we will focus on several case studies that assess the amount of bypass flow and power consumption required for the Optum RO element compared to caged and other shelled elements when operated at similar pressure drops and recoveries.

    June 14, 2023

    Generative AI for Membrane Filtration Equipment and Beyond

    Broadcasting live from Dairy Foods' Membrane Technology Forum: This session aims to delve into the concept of Generative AI, exploring its diverse applications within the industrial landscape and across departments.

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    Products

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

    An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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