In this review, I will cover the different types of inulin products available, their functional properties in ice cream, their health-promoting properties, and the possible side-effects of overconsumption. If you’re short on time, you can jump straight to the summary. You might also like to read: The best ice cream maker 2020 – A comprehensive…
Science
Why are emulsifiers used in ice cream?
This post will provide a comprehensive review of why emulsifiers are used in ice cream. In addition, it will cover the most commonly used synthetic (namely mono- and diglycerides, polysorbate 80, and glycerol monooleate) and natural (namely egg yolk and sweet cream buttermilk) emulsifiers, as well as their recommended quantities in ice cream. If…
Vegan Ice Cream: selecting a non-dairy fat
Ice cream generally contains seven categories of ingredients: milk fat, milk solids-not-fat (the lactose, proteins, minerals, water-soluble vitamins, enzymes, and some minor constituents), sweeteners, stabilizers, emulsifiers, water, and flavours (1). The fat in an ice cream mix can either come from dairy sources (e.g. milk or cream), or from vegetable sources (e.g. coconut oil, palm oil, palm kernel…
Why are stabilizers used in ice cream?
11 MINUTE READIce cream generally contains seven categories of ingredients: milk fat, milk solids-not-fat (the lactose, proteins, minerals, water-soluble vitamins, enzymes, and some minor constituents), sweeteners, stabilizers, emulsifiers, water, and flavours. In this post, we’ll be looking at why stabilizers are used in ice cream. You might also like to read: The best ice cream…
Fiber in ice cream
The use of fiber in ice cream increases its nutritional value, improves texture, prolongs shelf-life, and can replace between 25% and 50% of the fat. In this post, we will be looking at the use of wheat fiber, oat fiber, inulin, apple fiber, and orange peel fiber in ice cream production. You might also like…
The role of fat in ice cream
11 MINUTE READ Ice cream generally contains seven categories of ingredients: milk fat, milk solids-not-fat (the lactose, proteins, minerals, water-soluble vitamins, enzymes, and some minor constituents), sweeteners, stabilizers, emulsifiers, water, and flavours. In this post, we’ll be looking at the role of fat in ice cream. You might also like to read: Cuisinart ICE-70 Ice Cream Maker…
Why is corn syrup used in ice cream?
18 MINUTE READ Sweeteners commonly used in ice cream formulations include cane and beet sucrose (‘table sugar’), maltodextrin, corn syrup, high maltose syrup, dextrose, fructose or high fructose corn syrup, maple syrup or maple sugar, invert sugar, honey, brown sugar, and lactose. Goff & Hartel (2013) note that the most common choice of sweetener in ice cream is…
Sugar in ice cream
12 MINUTE READ Ice cream generally contains seven categories of ingredients: fat (dairy or nondairy), milk solids-not-fat (MSNF) (the lactose, proteins, minerals, water-soluble vitamins, enzymes, and some minor constituents), sweeteners, stabilisers, emulsifiers, water, and flavours (Goff & Hartel, 2013). In this post, we’ll be looking at the role of sweeteners in ice cream. You might…
Locust Bean Gum in Ice Cream
12 MINUTE READ Stabilizers used in ice cream production fall into the following categories: seed gums; microbial gums; seaweed extracts; proteins; plant exudates; pectins; and cellulosics. In this post, we’ll be looking at locust bean gum, a seed gum. Along with guar gum, carboxymethyl cellulose (also known cellulose gum), and carrageenan, it is the most frequently used stabilizer for regular ice…
How to calculate an ice cream mix
Below is the Excel spreadsheet I created to calculate my ice cream mix. It’s based on the calculations in Ice Cream (7th Ed) by Professor Doug Goff and Professor Richard Hartel, which I highly recommend reading. There are no restrictions on the use of this spreadsheet so feel free to download and use it as you…