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Development of functional ice cream - innovative application of dietary fiber

Date: 2023-07-18 17:12  Author: tailijie
Adding functional ingredients to ice cream has become an important direction of innovation in the ice cream market. For example, probiotics and prebiotics can promote the growth of intestinal probiotics and improve intestinal function; dietary fiber can promote intestinal health.

The combination of ice cream and dietary fiber can not only ensure the taste of the product but also increase the health value of the product. The more common soluble dietary fibers in the market are polydextrose, inulin and fructooligosaccharides. A comprehensive comparison of the three dietary fibers added to the formula, inulin, fructo-oligosaccharide and polydextrose, found that these three products will have a certain impact on ice cream, and the product with added dietary fiber also has a positive effect on the digestive system. However, polydextrose is easier to soften the texture of ice cream than inulin and fructooligosaccharides, and it also has a clear advantage in price.

The main function of polydextrose

Polydextrose is a water-soluble dietary fiber and is widely used in dairy products, beverages, candies, bakery and chocolate in the market, among which applications in ice cream, cakes or bread, candy, beverages and other industries are more researched. In food applications, the characteristics of low energy, high fiber, and regulating intestinal function are usually used to give products technological advantages or health advantages in market competition.

Low energy: Polydextrose has a complex molecular structure and is difficult to degrade. The calorific value is only about 1kcal/g, which is about 1/4 of that of ordinary carbohydrates.

Intestinal regulation: Polydextrose can promote gastrointestinal motility, effectively proliferate intestinal beneficial bacteria, regulate the distribution of intestinal flora, improve defecation function, reduce the absorption of glucose in the small intestine, and produce short-chain fatty acids in the large intestine by fermentation. At the same time, it can effectively proliferate bifidus factors.
Weight Control: Polydextrose can suppress appetite, reduce food intake, and take away excess fat and energy from the body. In addition, polydextrose can also limit the absorption of fat in the digestive tract, promote the excretion of lipids, and prevent obesity.

Regulating blood sugar and lowering cholesterol: polydextrose can improve the sensitivity of end-stage tissues to insulin, inhibit the secretion of insulin, hinder the absorption of sugar, and not be absorbed by itself, thereby reducing blood sugar levels and effectively preventing diabetes. The product of polydextrose degraded by intestinal microorganisms can inhibit the synthesis of cholesterol, and can absorb the metabolite bile acid of cholesterol and excrete it together, thereby hindering the body's absorption of cholesterol.

Others: As the concentration of polydextrose increases, the absorption of calcium and iron in the intestine shows an increasing trend. Polydextrose is not fermented by microorganisms in the oral cavity, so it is non-cariogenic. In addition, it can also improve the body's immunity, has a certain preventive effect on colon cancer, and has the cosmetic effect of detoxification and beauty.

Application of polydextrose in ice cream

In ice cream products, polydextrose can replace sugar and fat, effectively improve product texture and taste, and make the flavor easy to release.

Lipid replacement effect: Polydextrose, as a water-soluble dietary fiber and high-quality filler, can replace part of sugar and fat, and is used in low-calorie, low-sugar and low-fat foods.

Inhibition of ice crystals: Polydextrose can lower the freezing point of food and obtain ideal hardness. Studies have shown that the addition of polydextrose has a certain effect on the expansion rate and anti-thawing properties of ice cream. At the same time, it also has a certain low temperature protection effect, protecting the product from the destructive physical effects of freezing.