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Using Polydextrose in Ice cream
The purpose of this paper that how to use polydextrose to formulate a no sugar added dairy-based ice cream that maintains the original sugar-based taste and indulgence value.
The following characteristics had to be maintained:
– Dry matter content
– Texture and creaminess
– Taste
– Freezing properties
Functions and Benefits with add polydextrose
·Functionality :
Depresses the freezing point of frozen desserts. This function enhances scoopability in hard pack ice cream products.
As a fat and sugar replacer;
Pleasant texture and mouthfeel, as the filler or agent of sweetener;
·Nutritional Benefit:
Dietary fiber, Prebiotic;
Weight management; Digestive health;
·Other:
Highly soluble; Ease of Use;
Label friendly; Cost effective.
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