Reduce lactose in frozen dairy desserts

When properly formulated, reduced-lactose and lactose-free frozen dairy desserts are promotable, salable, functional and economically beneficial.

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.

More mix considerations for plant-based frozen desserts

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

Steve Young Bill Sipple

March 21, 2022

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

Mix considerations for plant-based frozen desserts

In part one of a two-part column, we look at sweeteners, emulsification and more.

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.

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?

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.

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.

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.

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.

Steve 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.

Steve 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.

Steve 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.’

Steve 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

Steve 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.

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Products

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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Bill Sipple

ARTICLES

Reduce lactose in frozen dairy desserts

More mix considerations for plant-based frozen desserts

Mix considerations for plant-based frozen desserts

Sugar: How low can we go in frozen desserts?

Generic approaches to creating emulsifier/stabilizer blends for ice cream

Consider inclusions’ influence on ice cream’s shelf life

The art and science of homogenization for ice cream

Using stabilizers and emulsifiers in ice cream

Maximize the shelf life of ice cream and related products

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

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