Low Fat Ice Cream By Hanne K. Ludvigsen, Product Manager Ice Cream and Dairy Group, Palsgaard A/S One can hardly open a newspaper without coming across stories describing the global epidemic – obesity. Sugar and fat – together with over consumption, are often mentioned as the two most important factors causing overweight and the intake hereof should be controlled. Together with cakes and confectionary products ice cream is included in the food category of which nutritionists recommend a decreased intake. Production takes place in Denmark, the Netherlands, Mexico and China. The productions are kosher as well as halal certified. Palsgaard has world wide representation, either by own subsidiary or through agents and distributors. With state of the art application facilities located in Denmark, Singapore, China and Mexico, Palsgaard offers tailormade solutions for customers around the world. Furthermore, full application support in development of new products, recipe optimisation or cost savings of existing formulations is offered. Creaminess A very important property in ice cream is creaminess. Creaminess is the result of a complex interaction between the composition of raw materials and the production process. Quality as well as quantity of the raw materials plays an important role. Creaminess in ice cream is mainly defined by the distribution and size of air bubbles in the end product together with the size of ice crystals - a phenomenon in which the right choice of emulsifiers, in particular, becomes important. Palsgaard® IceTriple Traditionally, a certain fat content has been required in order to create a fat globule network surrounding and stabilising the air cells. Palsgaard® IceTriple adds an extremely smooth and creamy sensation to ice cream and allows for significant fat reductions without compromising on neither the sensory characteristics nor the melting profiles and heat shock stability. Please refer to fig. 1 and 2 for a graphic illustration of the sensory profiles comparing Palsgaard® IceTriple with standard emulsifiers/stabilizers. Healthier alternatives Ice cream is traditionally produced with 8-10% of fat and approximately 15% of sugar. Lowering the level of fat has until now caused decreased eating quality expressed as less creaminess, body and smoothness. This is not accepted by today’s consumers. For healthier alternatives to become successful the eating quality should be at least at same level as standard products. It is now possible to make ice cream with low fat content and still maintaining pleasure of eating the ice cream. The high quality is kept throughout the whole shelf life of the ice cream. No need to compromise as Palsgaard has developed Palsgaard® IceTriple, a series of integrated emulsifiers and stabilizers especially suited for low fat and even also low sugar ice cream still leaving the sensory properties, melting resistance and storage stability at the same level as premium ice cream. Tailor-made solutions Palsgaard is a Danish based company manufacturing a wide range of emulsifiers as well as blends of emulsifiers and stabilizers for use in the food industry. These ingredients are used for adjusting texture, mouth feel and stability of the product in which they are applied. IceTriple® and standard E/S, different fat levels IceTriple®, 10% IceTriple®, 5% IceTriple®, 2% Standard E/S, 10% Standard E/S, 5% Standard E/S, 2% Hardness Body Cold eating Creamy Icy Figure 1: Comparison of ice cream with different fat content and emulsifier/stabilizer systems Palsgaard Technical Paper - July 2009 Low Fat Ice Cream - Without Compromises 1 of 2
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