There is continued consumer interest in healthier yet indulgent dessert options. Current fat levels in ice cream on the market typically range from 10-15%. Manufacturers continue to search for ways to make high quality reduced fat ice cream products.

Reduced and low fat ice creams typically contain between 3-8% fat. Visual and textural defects such as ice crystal formation, lack of body, loss of creaminess and less flavor delivery may result from this reduction in fat content. An increase in consumer dissatisfaction accompanies the visual and textural changes. These defects are viewed as the price paid for fat level reduction.

One way to prevent these defects in the ice cream is to use a mechanical process. A “churn” type texture can be achieved with specialized equipment. Consumers have quickly embraced these new products but manufacturers have found the cost for this equipment to be a daunting barrier.

Premium Reduced Fat Ice Cream

The Gum Gurus® at TIC Gums have created the Dairyblend IC EZ Creamy line of stabilizers to offer user friendly and cost effective options for ice cream manufacturers. These stabilizers are specially designed blends of hydrocolloids and emulsifiers that put the indulgence back into low fat ice cream allowing it to provide an eating experience more like full fat ice cream without the need to add additional equipment or modify commonly used
processes.

By using Dairyblend IC EZ Creamy stabilizers, ice cream product manufacturers can provide reduced fat ice creams that deliver a healthier option for indulgent treats. As a result, we are adding the concepts of “Premium” and “Indulgence” to the reduced fat frozen dessert category.

Overrun and total solids

Dairyblend IC EZ Creamy also enables processors to reach the overrun targets of 100% or higher desirable for reduced fat ice cream. Fat reduction while using Dairyblend IC EZ Creamy can be accomplished without the addition of milk solids to the ice cream mix. High quality reduced fat ice cream can be produced with a total solids content of 34%.

Improvements in Texture

Dairyblend IC EZ Creamy stabilizers help control ice crystal formation while lending to the creamy rich texture and taste that is normally found in full fat ice cream. Dairyblend IC EZ Creamy also works to control the growth of ice crystals during temperature abuse.

Extensive sensory testing of 5% fat ice cream made with Dairyblend IC EZ Creamy (prepared with full scale commercial ice cream equipment) has shown no significant difference in mouth coating, iciness, smoothness, ice crystal size, hardness, rate of melt, vanilla and sweet flavor following heat shock treatment (see chart below). This retention of flavor and texture can results in improved product quality throughout frozen shelf life.

Products in the Dairyblend IC EZ Creamy line of stabilizers are designed for use in reduced fat and no sugar added ice creams. Dairyblend IC EZ Creamy can also be used in traditional and premium ice creams to better control ice crystal growth during temperature abuse.

Call our technical service hotline (800) 899-3953 or chat live with a Gum Guru^® to discuss your premium low fat or other ice cream application today!

Prototype Formula for Premium Reduced Fat Ice Cream

Prototype Formula for Low Fat, Reduced Sugar Ice Cream