Ice cream intrigue

摘要

Transforming high fat dairy products into low fat versions does bring some challenges. Fat is an important texturiser in products such as ice cream and accounts for the smooth, creamy soft texture. Replacing fat with either water or protein, results in a taste and texture that consumers won't accept. Traditional ice cream formulations contain a lot of sugar and fat. In low calorie alternatives, the challenge is to maintain taste, texture and melting properties, whilst reducing the amount of fat and sugar. However, Azelis of the UK has been working on this idea, by adding its Sensus Frutafit inulin to ice cream. The mouthfeel and texture can be improved due to the gelling capacity of inulin, which will deliver roundness and creaminess combined with flavour release, according to the company.