Desserts, frozen dairy

Keller, W.E. et al. Formulation of Aspaitame-S weeteoed Frozen Dairy Dessert without Bulking Agents, Food Technology, 102 (February 1991). 

A. R Hansen and F. L. Hemphill, Utilization of heat to increase shelf life of blended acid whey and buttermilk powder for frozen desserts, J. Dairy Sci., 1984, 67, 54—55. 

Fat and fat structure development in ice cream and related frozen dairy desserts are critical for optimal structure and physical properties, stability, flavor and texture. This chapter will present a brief review of the functionality of fat in ice cream, with citations of the most recent and most pertinent references. In particular, readers are referred to Berger (1997), Golf (1997, 2002, 2003), Buchheim (1998), Marshall et al. (2003) and Golf and Tharp (2004) for more detailed information. 

Olsen, D.W., White, C.H., Watson, C.E. 2003. Properties of frozen dairy desserts processed by microfluidization of their mixes. J. Dairy Sci. 86, 1157-1162. 

Dextrins can replace all or some of the fat in such products as in salad dressings, puddings, spreads, frozen desserts, and dairy foods. They provide 4 kcal/g of food. Most dextrins are derived from tapioca. A typical example is N-oil, marketed by National Starch and Chemical Corp. (Bridgewater, New Jersey), which can partially or totally replace fat or oil in foods, giving the illusion of a high-fat content. 

Polydextrose is a reduced-calorie fat replacer, supplying 1 kcal/g of food. It is often used in conjunction with fat replacers to provide additional bulk and viscosity with reduced calories. Polydextrose contains minor amounts of sorbitol and citric acid. This product was approved by the FDA in 1981 for use in products in several food categories (21 CFR 172.841). Use of polydextrose in some of the products in these categories results in substantial reductions in fat. Polydextrose is currently used in baked foods, chewing gums, gelatins, puddings, and frozen dairy desserts. 

Modified whey protein concentrate (Dairy-Lo), a GRAS substance, is manufactured from high-quality whey protein concentrate. This product contributes only 4 kcal/g. Modified whey protein helps improve texture, flavor, and stability of low-fat foods. It is typically used in sour cream, frozen dairy desserts, cheese, baked goods, yogurts, dips, and sauces. Its ability to prevent shrinkage and iciness in frozen foods makes it especially desirable as a fat replacement ingredient in those products. 

Products and Uses Typically found in beverages (carbonated), candy, confections, desserts (frozen), drinks (dairy), fruits (canned), ham (chopped or processed), hamburger, ice cream, luncheon meat, meat loaf, poultry, and sausage as a flavoring or sweetening (nutritive) agent. 

Products and Uses Used in baked goods, candy (soft), frozen dairy desserts, milk products, and toppings. It is an emulsifier (maintains mixes to aid in suspension of oily liquids), stabilizer (maintains... 

Ice cream. Of all the frozen dairy desserts, ice cream contains the most milk solids (about 16 to 24%). It consists primarily of milk fat, nonfat milk solids, sugar, flavoring, and stabilizers. 

Food. Both the oleoresin and oil have had limited use in major categories of foods, including alcoholic and nonalcoholic beverages, frozen dairy desserts, candy, and gelatins and puddings. Use levels have been low, generally below 0.(X)1% (lOppm). 

---