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What to consider when raising frozen ice cream temperatures

Melt behavior is a huge factor dairy processors must consider.

Bill Sipple

Steven 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.

Tharp & Young On Ice Cream

Formulating low-calorie ice cream

There is more than one route to reducing calories in frozen desserts. The choice of dairy ingredients, sweeteners and processing techniques all play a role.

Bruce Tharp

Steven Young

April 13, 2013

For years, processors have reduced the fat and total sugars in a wide variety of frozen dessert formats with varying degrees of technical, nutritional, sensory and economic success.

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Items Tagged with 'frozen dessert formats'

ARTICLES

What to consider when raising frozen ice cream temperatures

Formulating low-calorie ice cream

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