Fulfill Consumers' Needs
Ice Cream
The demand to develop new recipes for ice cream and frozen desserts to fulfil consumers needs in regards to weight management trends and more indulgent option is increasing. Improving texture and creamy mouthfeel and in the same way reducing sugar and calorie content still delivering a product with required sweetness is one of the main goals in applying starch-based ingredients in ice cream and frozen desserts. Furthermore crystal formation and melting time can be controlled.
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Improve your ice cream with these distinctive ingredients
Sweeteners impact not only flavor but also the freezing point of ice cream, creating a soft, scoopable texture. They prevent the formation of large ice crystals, ensuring a smooth and creamy consistency. Additionally, they balance the flavors, making each bite indulgent and satisfying.
Starches stabilize the structure of ice cream, preventing separation and maintaining uniformity during freezing and thawing. They also improve creaminess, making the ice cream feel rich and luscious. Starches are essential for creating a stable and enjoyable product over time.
Milk powders add creaminess and boost the protein content, enhancing the mouthfeel of ice cream. They help absorb excess water, reducing the formation of ice crystals and maintaining a smooth texture. Additionally, they contribute to the rich flavor profile expected in premium ice creams.
Lecithin acts as an emulsifier, ensuring fats are evenly distributed, which improves texture and stability. It enhances the creaminess and prevents separation during freezing. Lecithin supports the overall quality and consistency of the finished ice cream.