North American Ed. 2016
Asia/Pacific Ed. 2017
North American Ed. 2017
Who Should Attend
Q&A's On Ice Cream
Sugar-Added Ice Cream:
Answer: The composition of no-sugar-added ice cream must take into account the regulatory requirement that the amount of simple sugars from all added ingredients cannot exceed 0.5g per serving. It's also necessary to consider elements of functionality other than the simple loss of sweetness due to conventional sweeteners being removed. This includes bulking effect, water immobilization (essential to maintaining shelflife) and freezing point management. A broad range of ingredients is available to provide these functionalities. The proper ingredient combination must take into account the complex interactions between ingredients, the targeted product properties (including sensory attributes) and cost.
A detailed review of these ingredients, either individually or in combination, is not possible in this space. Each ingredient and combination has its own set of useful properties. It is usually the case that combinations of ingredients are needed to deliver the desired < 0.5 g added sugar per serving, sweetness (14-18% sucrose equivalent), proper water management (solids and bulk), desired freezing point management, flavor performance and cost.
High-intensity sweeteners such as aspartame, acesulfame K and sucralose can typically provide most or all of the desired sweetness. However, there are limits with these sweeteners based on flavor contribution, cost and consumer perception. A combination of sweeteners can minimize flavor impact, reduce cost, improve sweetener stability and enhance perceived sweetness. Some bulking agents may effectively minimize the flavor contribution of high-intensity sweeteners as well. As high-intensity sweeteners provide no significant added solids to the mix, the selection of the proper bulking agent(s) to provide both water management and freezing point depression is daunting and complex.
used can be self-limiting. For example, increasing the level of milk-solids-nonfat
is restricted due to its potential impact on sandiness. Other limitations
include the addition of simple sugars (after all, this is to be a no-sugar-added
product), the contribution of undesirable flavors, the reaction of consumers
to the addition of certain ingredients (is the ingredient "consumer
friendly"?), any laxative effects (from ingredients such as sorbitol,
polyols, hydrogenated starch hydrolysates, glycerin, etc.), regulatory
limits and over stabilization. Again, blends can be used to balance
desired sensory attributes, process stability, shelflife stability and
cost. Finally, the use of freezing profile analysis to determine the
amount of water frozen at various temperatures can effectively assist
in the selection and use of mix ingredients for no-sugar-added products.
As always, care is necessary to insure success.