Items Tagged with 'frozen dessert processing'

ARTICLES

Improve nonstandardized frozen desserts

The creation of ice cream-like functionalities and sensory appeal involves new challenges on multiple fronts
Bruce Tharp
Steven Young 200x200 headshot
Steven 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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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.
Bruce Tharp
Steven Young 200x200 headshot
Steven 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.
Bruce Tharp
Steven Young 200x200 headshot
Steven 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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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.
Bruce Tharp
Steven Young 200x200 headshot
Steven 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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