Frozen Desserts, Non-dairy

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?

How do I reduce the iciness in my non-dairy frozen dessert?

Iciness is typically a result of low solids or low fat. We recommend increasing the sugar or sugar alcohols to combat this. Simplistica BV 0358 leverages a system of ingredients to provide the functionality of sugar solids and sweetness without using sugar. We also recommend increasing the percentage of stabilizers in low fat products.

How can I prevent my frozen dessert from freezing too hard?

We recommend increasing the solids in your formulation to create a softer texture. Additionally, increasing the overrun will assist with this as well.

How can I increase my product's overrun?

Gum acacia is commonly used in ice cream as an emulsifier. Acacia will increase the overrun in both dairy and non-dairy frozen desserts. Dairyblend Natural IC 21 is successful with increasing overrun and replacing mono and di's due to the gum acacia in this system.