Issue 32

Celebrate better times with low-fat ice cream

New functional milk proteins bring comfort without the calories

Indulgent, comfort eating goes hand in hand with a financial crisis. So, for a sign that consumer optimism is returning, take a look at sales of low-fat ice cream. According to Mintel*, they are back on the rise.
To celebrate, Arla Foods Ingredients has introduced two new, improved functional milk proteins for the low-fat ice cream segment. Characteristic of them both is their ability to maintain premium creaminess and stability when replacing up to 50% of the fat in the recipe.

Low-fat indulgence
“Manufacturers will find we can improve the functionality of their low-fat ice cream and achieve identical sensory properties to standard ice cream. So our low-fat solutions maintain all sense of indulgence – even in a time of crisis,” smiles Morten Tingleff, application group manager.
Called Nutrilac® IC-3570 and IC-4535, the proteins have an outstanding ability to simulate fat, overcoming typical fat reduction issues such as weak ice cream structure, icy mouthfeel and low creaminess.

Fat-like particles
The fat-simulating properties are largely attributable to the size of the protein particles, which is similar to that of the fat globule. During ice cream ageing, their positive role in the fat destabilisation process strengthens the structure of low-fat ice cream, securing the desired overrun and level of creaminess with a single churning process.

“Our proteins’ milky flavour also contributes to a rich dairy taste,” Tingleff adds.The functional milk proteins produce excellent results in recipes based on cream or vegetable fat and adapt easily to regional preferences. In addition to supporting the health trend, the fat-replacing proteins are proven to reduce costs – another positive aspect of low-fat ice cream processing. 

* Mintel statistics reveal a sharp decline in low-fat ice cream in 2008 and 2009 – the height of the global recession – after several years of steady growth. Figures for 2010 show a renewed upward trend.