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    Stabilization of ice cream produced with reduced level of saturated fat

    Stabilization of ice cream produced with reduced level of saturated fatStabilization of ice cream produced with reduced level of saturated fat

    In recent years there has been an increased focus on the amount of saturated fats present in food products, both from an economical point of view due to taxation on saturated fats and for health reasons. For ice cream this has put a demand on the ice cream producers to develop ice cream with a healthier profile by using more healthy ingredients or by reducing the content of the less healthy ones.
    This article presents the results of a study into how the emulsifiers mono- and diglycerides can help manufacturers reduce the amount of saturated fats in ice cream.

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