How to Formulate Ice Cream & Non-Dairy Frozen Desserts
As the plant-based food and beverage market continues to grow rapidly, non-dairy frozen dessert launches are keeping pace.
When developing a non-dairy frozen dessert, formulators are faced with a number of challenges before arriving at an ideal finished product. In many cases, formulators are tasked with addressing several formulating challenges.
Functions of stabilizers and ingredient systems in non-dairy frozen desserts
- Control ice crystallization
- Improve freeze/thaw stability
- Provide emulsion stability
- Optimize Mouthfeel
- Replace mono- and di-glycerides
- Support flavor usage adjustments
As with many non-dairy applications, non-dairy frozen dessert formulators must work to deliver a recognizable and enjoyable eating experience that mimics that of full-dairy counterparts. Often these challenges are resolved with the addition of hydrocolloids or a stabilizer system.
In order to recommend a stabilizer that best meets your product development goals, our Gum Gurus will often talk with you to get a better understanding of the specifics of your formulation and manufacturing process.
Questions a Gum Guru may ask you when recommending a stabilizer for your application
- Do you have any label claims?
- What functionality are you looking to achieve?
- What is your non-dairy base?
- Are you heating your non-dairy base?
- What is your percentage of solids?
- What is your percentage of fat?
- What is your percentage of overrun?
Products
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ProductApplicationUsage LevelFeatures
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Ice Cream & Frozen Desserts, Frozen Desserts, Non-Dairy-Based0.5%-1.0%Useful for less traditional systems that may have higher protein, alternative sweeteners, and alternative milk sources
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