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Improve the Quality of Low-Fat Ice Cream and Other Frozen Desserts with MALTRIN® Maltodextrins and Corn Syrup Solids

Why is it some low-fat ice cream tastes really great while another brand may just have a good flavor? It’s sweet enough, but it’s just too thin and watery as it melts in your mouth.

Those in the frozen dessert industry use a score card to rate the quality of their products. Texture is second only to flavor for affect on perceived eating quality. The number one contributor to texture is the total solids content of the liquid ice cream mix before it is frozen. It’s intuitive that milk fat content provides creaminess to a frozen dessert. And it’s obvious that reduced-fat formulations have less fat - and that’s a good thing nutritionally. However, reducing fat content also reduces the solids content and affects texture. Thankfully GPC has a solution! By adding MALTRIN® M040 maltodextrin to replace the solids lost by removing some of the milk fat, you’ll get the satisfying mouthfeel and creaminess expected as that ice cream melts in your mouth.

Ever wonder why some ice cream melts so rapidly in the bowl while another brand may sit and maintain its scooped shape for seemingly an hour? Ever wonder why the soft-serve cone from one vender drips down your front but you can eat the entire cone from the shop down the street with nary a drop on your shirt?

The answer lies with the particular freezing temperature of the ice cream mix. That melting point is determined by the type and amount of soluble solids in the mix formula and is affected most by the sugar content. Simply stated, this means a sweeter formula with higher sugar content melts faster. Sugar lowers the freezing temperature – MALTRIN® maltodextrins and corn syrup solids less so and, at the same time, are less sweet than sugar. Use of MALTRIN® maltodextrin enables the formulator to select the sweetness profile and control the freezing point and the melting character of the ice cream.

GPC offers a full line of MALTRIN® maltodextrins and corn syrup solids products. Each has a respective specified DE (dextrose equivalence) which is not an exact measurement of, but is correlated to both sweetness and effect on mix freezing point. The formulator can select from the list of available products choosing a MALTRIN® maltodextrin for aiding in the reduction of fat and a second MALTRIN® carbohydrate for optimizing the freezing character of the frozen dessert.

If you need help improving your frozen dessert formulation, contact GPC or visit us in our Solution Center in Muscatine, Iowa.

MALTRIN® is a registered trademark of Grain Processing Corporation.


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