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Asia/Pacific Ed. 2017
North American Ed. 2017
North American Ed. 2018
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Q&A's On Ice Cream
Accelerated Shelf-life
Testing
Antifreeze Proteins
Buttermilk: Use of
Calcium Nutrient
Content Claims
Chocolate Ice Cream:
Formulating
Color in Ice Cream
Cost Management
Cost Management
Drawing Temperatures
Filtered Milks
Gelato
Gelato
Glycemic Index
"Good For You"
I/C: Formulation
Hybrid Products
Ice Cream as
Functional Food
Ice Cream:
Gumminess
Ice Cream Inclusions
Ice Cream: Shelf Life
Ice Cream Sweetness
Ingredients Cost
Savings
Lactose Reduction
Line Cost Averaging
Low Carb
Ice Cream
Low Carb
I/C: Formulation
Low Temperature
Processes
Meltdown Behavior
Mix Aging
Mix Composition:
Effect on Flavor
Mix Processing
Variables
No Sugar-Added
Ice Cream
Novelties:
Adding Inclusions
Novelties:
Preventing Soggy
Cones & Wafers
Nutmeats
Pasteurization,
Homogenization
Premium Light
Ice Cream
Prevention of Coarse
Texture
Prevention of Fat
Accumulation
Sensory Evaluation-
QA/Product
Development
Sucrose Replacement
Sweeteners: Blending
Sweeteners:
Considerations
Vanilla Crisis I
Vanilla Crisis II
Visual Defects:
Pink Discolouration
Visual Defects:
White Particles
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Questions & Answers
from "On Ice Cream" featured in Dairy Foods magazine
and sourced from "On Ice Cream" technical short courses.


Glycemic Index:

Question: What is glycemic index (GI)?

Answer: GI describes a food’s overall effect on blood sugar as compared to glucose, which is arbitrarily set at 100.

Key to GI is the rate of digestion of the food. This may or may not have much to do with the amount or type of carbohydrates used. For example, conventional ice cream, including low-fat varieties, can have a moderately low GI (50-60) due to general composition (i.e., relatively slow digestion of milkfat and milk protein) and its form (whipped and frozen). This helps reduce digestion rates. The use of more digestion-resistant carbohydrates, which have low or ultra-low GI (some as low as 5), further reduces digestion rates, and help further reduce GI of finished ice cream.

Due to these and other factors, GI can only be determined with any accuracy through clinical studies. This does not mean one cannot develop a low carb ice cream.


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