Formulating made simple video: Label friendly, reduced sugar ice cream

Transcript

My name is Harper Hall, they/them/theirs, principal technologist in the Sweetener Solutions team. If you're looking to create on-trend reduced-sugar ice cream with great texture, stability, and consumer-friendly ingredients, you've come to the right place. In this formulating-made-simple video, I'll be showing you how to overcome manufacturing and finished product challenges through proper ingredient and process selection so that you can create reduced sugar ice cream your consumers will love.

First things first, let's discuss how our ingredients function in ice cream. Hydrocolloids play a key role in the stabilization, emulsification, and freeze-thaw stability of ice cream mixes and finished ice cream products, especially in reduced-sugar ice cream.

Dairyblend Natural IC 21 stabilizer system is an optimized solution utilizing acacia, tara, and guar. Acacia is an emulsifier that helps to form a fat network., Keeping the mix stable while enabling air incorporation during the freezing process to achieve your desired overrun. Tara and guar are viscosifying gums, which contribute body in the frozen dessert mix and control ice crystal formation during freezing.

Allulose is a partially digestible carbohydrate categorized in the rare sugar family. It has benefits of certain simple sugars, like a freeze point depression factor of 1.9. That creates a smooth, soft scoop. It is not counted as a sugar on labels within the United States and can be used up to 5% in finished product per FDA GRAS. As a C3 epimer of fructose, Allulose has a low molecular weight, which creates a low viscosity syrup at 71% solids. ASTRAEA liquid allulose handles like other liquid sweeteners your teams are already familiar with.

Next, let's discuss how we processed ice cream in our Bridgewater, New Jersey, Idea Lab's pilot plant facility. First, we start by combining our liquid ingredients, including allulose. Then, we add the dry ingredients to make sure the hydrocolloids are sufficiently hydrated. We want to reduce the risk of clumping and ensure the ingredients are fully functional in the final product.

The hydrocolloids can be added alone or with other dry bulk ingredients. To further reduce the risk of clumping, we recommend that you make the hydrocolloids for 15 to 20 minutes at room temperature or warmer water under agitation to ensure complete hydration. Ice cream mix is then pasteurized, homogenized, and frozen.

As you can see, with the right ingredient solutions and your Ingredion technical experts, you can create beautifully smooth, reduced sugar ice cream with simpler labels.

For more videos and to explore our formulations, please visit our resource library or click on our live chat for answers to your formulation questions. Thanks for watching, and see you again soon.

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