date:Jun 21, 2016
llenge for the ice cream formulator is what to do when one removes fat and sugar from the recipe. To achieve the creamy texture characteristic of ice cream, one must replace the solids lost with other components. Failure to do so results in very icy products that do not deliver a satisfying taste experience. The numbers of suitable ingredients that have become available over the last 20 years or so have increased both the size and performance of the ingredient toolbox substantially. Recent advan