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