Items Tagged with 'ice cream ingredients'
%{topic} RSS FeedRSS

ARTICLES

TharpYoung.jpg

Formulating ice cream with novel functional ingredients

As complex new ingredients are introduced to the ice cream mix, much remains to be understood about influences on physical/chemical properties.
Tharpyoung200
Bruce Tharp
Tharpyoung200
Steve Young
April 26, 2019
No Comments
We have often noted the importance of various phenomena, including the agglomerated fat matrix and the size of ice crystals and air bubbles, to the sensory appeal and structural properties of ice cream. Key to managing these phenomena is a complex set of highly variable (sometimes unknown) functionalities.
Read More
TharpYoung.jpg

Manage ice cream composition development and changes

Multiple indices based on sound science and technology can be used to guide the reformulation process
Tharpyoung200
Bruce Tharp
Tharpyoung200
Steve Young
September 10, 2018
No Comments
Need we remind ourselves, ice cream remains the only food produced with the express intent of being consumed frozen. Relevant "rules of engagement" (i.e., Mother Nature's rules of chemistry and physics) are not likely to change any time soon. Thus, contemplating the demands on any given ice cream mix relative to compositional changes under consideration is daunting.
Read More
TharpYoung.jpg

Use the right sweetener systems, stabilizers to avoid heat shock in gelato

We call the relatively high temperatures in a gelato cabinet the ‘danger zone.’ To mitigate heat shock, use the right sweetener systems and stabilizers.
Tharpyoung200
Bruce Tharp
Tharpyoung200
Steve Young
September 11, 2017
No Comments

Gelato is most commonly presented for sale in a dip shop as a semi-solid product characterized by intense color and flavoring. Composition of gelato varies widely and may be positioned as gourmet, super premium or other market terminologies.


Read More
TharpYoung.jpg

Novel ingredients, process technologies reduce stress in ice cream

It is important to minimize and stabilize the size of ice crystals. Pre-aeration promotes small air bubbles with inherent resistance to growth during manufacturing and handling.
Tharpyoung200
Bruce Tharp
Tharpyoung200
Steve Young
April 5, 2017
No Comments

As we have often noted, ice cream is the only food intended to be consumed frozen. Thus, dairy processors need to protect that which fails first, i.e., body and texture (which can be described as bite, chew, smoothness and creaminess.)


Read More
TharpYoung.jpg

How to approach the call for a clean label

Certain ingredients allow ice cream to travel farther and recover from heat shock. But that doesn’t matter to the label-reading consumer. Here are some strategies for ice cream manufacturers to deliver a cleaner label.
Tharpyoung200
Bruce Tharp
Tharpyoung200
Steve Young
February 7, 2017
No Comments

Consumer interest in clean labels (that is, the use of ingredients perceived to occur naturally in foods) has created a challenge to ice cream formulators.


Read More
Tharp & Young

11 New and Novel ideas in Frozen Desserts

Do you formulate with whole algalin flour or use the water control index to evaluate the potential for ice crystal formation? These are two new ingredients and tools to use in formulating and manufacturing ice cream and frozen desserts.
Tharpyoung200
Steve Young
Tharpyoung200
Bruce Tharp
May 11, 2013
No Comments
The history of frozen desserts is marked by many significant scientific and technical innovations and advancements that make the products we produce more appealing, more convenient, nutritionally more efficacious and less costly.
Read More