date:Jun 21, 2016
ces in two ingredient technologies, namely high-intensity sweeteners and bulking agents, now make it possible to produce ice cream products with lower sugar and fat that deliver an indulgent, creamy taste with little or no compromise.
No sugar added or NSA ice creams started to appear on the U.S. market in the 1980s. Generally, they utilized fillers, such as polydextrose or glycerin, in place of the sugar normally found in ice cream. It is fair to say these early NSA products definitely comprom