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    Home » Authors » Bill Sipple

    Bill Sipple

    Bill Sipple is principal, Wm Sipple Global Services
    Articles

    ARTICLES

    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.
    Tharpyoung200
    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.
    Tharpyoung200
    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.
    Tharpyoung200
    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?
    Tharpyoung200
    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.
    Tharpyoung200
    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
    on ice cream

    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.
    Tharpyoung200
    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.
    Read More
    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
    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
    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
    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
    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
    View All Articles by Bill Sipple
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    August 23, 2022

    Important Sanitation Strategies to Prevent Pests at Your Dairy Facility

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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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