Flavored Dairy Desserts

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. 

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 A seasoning used as a fruit and spice flavoring in baked goods, candy (soft), frozen dairy desserts, and mixes. An ingredient that affects taste and smell. 

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. Used as a flavor ingredient in chewing gum and other major categories of food products, such as alcoholic and nonalcoholic beverages, frozen dairy desserts, candy, baked goods, and gelatins and puddings. Use levels are usually rather low. 

Food. Only the bitterless extract is reportedly used as a flavor component in foods, including nonalcoholic beverages, frozen dairy desserts, and candy and baked goods. Average maximum use level is below 0.008% (75 ppm). 

Food. Cherry laurel oil (FFPA) is used as a flavor component in numerous food products, including alcoholic (liqueurs such as cordials, etc.) and nonalcoholic beverages, frozen dairy desserts, candy, and baked goods. Highest average maximum use level reported is 0.014% in candy. 

Food. Coca extract, from which cocaine is removed, is used together with extracts of kola Cola nitida), cinnamon, ginger, lime, orange peel, and others as a flavor component in cola drinks average maximum use level is reported to be 0.02%. Other food products in which the decocainized extract is used include alcoholic beverages, frozen dairy desserts, and candy. The highest average maximum use level is... 

---