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Home » Authors » Bill Sipple

Bill Sipple

Bill Sipple is principal, Wm Sipple Global Services
Articles

ARTICLES

on ice cream

The art and science of homogenization for ice cream

Homogenization offers key benefits to the mix in advance of final pasteurization.
Tharpyoung200
Steve Young
Bill Sipple
January 29, 2021
No Comments
Few processes are as critical, misunderstood and poorly executed as homogenization. Proper homogenization is both an art and a science.
Read More
on ice cream

Using stabilizers and emulsifiers in ice cream

Stabilizers manage the behavior of water, while emulsifiers manage the functionality of fat.
Tharpyoung200
Steve Young
Bill Sipple
August 14, 2020
No Comments
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.
Read More
on ice cream

Maximize the shelf life of ice cream and related products

Multiple elements combine to define ‘end of shelf-life.’
Tharpyoung200
Steve Young
Bill Sipple
May 7, 2020
No Comments
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.
Read More
on ice cream

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
Tharpyoung200
Steve Young
Bill Sipple
April 9, 2020
No Comments
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.
Read More
on ice cream

The challenge of formulating plant-based frozen desserts

Flavoring plant-based frozen desserts presents chemical and physical challenges
Tharpyoung200
Steve Young
Bill Sipple
February 26, 2020
No Comments
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.
Read More
on ice cream

Consider the cost per unit of sweetness for frozen desserts

Tharpyoung200
Steve Young
Bill Sipple
September 4, 2019
No Comments
Sweeteners of all types are used in frozen desserts for a variety of straightforward reasons.
Read More
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Events

March 19, 2020

What’s Next in Ice Cream?

ON DEMAND: Join us for a webinar that takes a look at emerging trends, growth drivers and opportunities in the ice cream segment.

March 16, 2021

Drive Growth in Ice Cream

How could ice cream processors keep the momentum going? Join Dairy Foods on March 16 for a webinar that takes a look at emerging trends, growth drivers and opportunities in the ice cream segment.

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Packaging sustainability is an important purchasing decision driver for many consumers. Looking forward to 2021, does your company have plans to increase the sustainability quotient of its packaging?
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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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Coronavirus and the Dairy Industry

Dairy Foods Magazine

DF feb 21 cover

2021 February

Check out the February issue of Dairy Foods, including our processor profile: Tillamook County Creamery Association plays the long game to match its values, plus more!
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