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    Home » Keywords: » frozen dessert processing

    Items Tagged with 'frozen dessert processing'

    ARTICLES

    TharpYoung.jpg

    Improve nonstandardized frozen desserts

    The creation of ice cream-like functionalities and sensory appeal involves new challenges on multiple fronts
    tharp and young dairy foods
    Bruce Tharp
    tharp and young dairy foods
    Steve Young
    April 3, 2018

    Ice cream formulation and processing have historically complied with the provisions of the U.S Standards of Identity (SOI) for Frozen Desserts with regard to composition, weight and, specifically, allowable ingredients.


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    TharpYoung.jpg

    Using ‘rare’ sugars in ice cream, frozen dessert formulas affects everything

    Using ‘rare’ sugars in ice cream and frozen dessert formulas affects everything from nutrition labeling to processing considerations, like the freezing point depression.
    tharp and young dairy foods
    Bruce Tharp
    tharp and young dairy foods
    Steve Young
    September 7, 2016

    In our May column, we discussed the so-called “rare” sugars. These are sugars found in nature but at ultra-low levels. The most commercially available rare sugars are tagatose and allulose, recognized as providing sucrose-like sweetness (~ 0.90 and ~0.70, respectfully) at significantly lower caloric contributions (1.5 and 0.20 calories per gram, respectively).


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    rare sugars

    Using ‘rare sugars’ in frozen dairy and nondairy desserts

    In this first of two parts, the authors discuss ‘rare sugars’ and their application in frozen dairy and nondairy desserts.
    tharp and young dairy foods
    Bruce Tharp
    tharp and young dairy foods
    Steve Young
    May 9, 2016

    There is a growing mandate from health authorities to reduce consumption of sugars (i.e., mono- and di-saccharides). For example, the current Dietary Guidelines for Americans call for significant reduction in calories from “added sugars.” Excluding lactose (which could eventually be included), current frozen desserts can contribute up to 22 grams of added sugars per serving, representing approximately 80% of total calories. The numbers will surge as serving sizes are increased to reflect the amounts typically consumed by Americans.


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    frozen desserts with non dairy milks

    Creating frozen desserts with nondairy milks

    Formulating with plant-based milks is not as straight forward as simply substituting dairy milk with an alternative. Here’s what you need to consider.
    tharp and young dairy foods
    Bruce Tharp
    tharp and young dairy foods
    Steve Young
    May 10, 2014

    The principles for producing nondairy frozen desserts from vegetable “milks” are the same as for conventional ice cream. However, the challenges are uniquely different. (In this article “milk” will refer to plant-based milks.)


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    Events

    June 14, 2023

    Studies on an Energy-saving Membrane Element: Optum RO

    Broadcasting live from Dairy Foods' Membrane Technology Forum: In this presentation, we will focus on several case studies that assess the amount of bypass flow and power consumption required for the Optum RO element compared to caged and other shelled elements when operated at similar pressure drops and recoveries.

    June 14, 2023

    Generative AI for Membrane Filtration Equipment and Beyond

    Broadcasting live from Dairy Foods' Membrane Technology Forum: This session aims to delve into the concept of Generative AI, exploring its diverse applications within the industrial landscape and across departments.

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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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