Dairy Processing - December 2021 - 40

FORMULATIONS
recipe is not properly emulsified and stabilized. Total solids
content of ice cream mix prior to freezing is a very important
consideration in ice cream quality.
The melting point of ice cream is determined by the type
and amount of solids in the ice cream mix and is affected
most by the sugar content. Simply stated, this means a
sweeter formula with higher sugar content melts faster, as
sugar lowers the freezing temperature, according to Grain
Processing Corp., Muscatine, Iowa. Sweet solids such as
maltodextrins and corn syrup solids have less of an impact,
which is why either, or both, are often used to replace some
sugar in ice cream mix.
Maltodextrin enables formulators to select the sweetness
profile and control the freezing point and the melting
character of the ice cream, according to Grain Processing.
Maltodextrin has also long been the go-to for replacing solids
lost by removing milkfat, as this carbohydrate provides
mouthfeel and creaminess as ice cream melts in the mouth.
Cargill, Minneapolis, recently launched a rice-based
ingredient that exhibits similar taste, texture and functionality
as maltodextrin. It is labeled as soluble rice flour.
" Traditional rice flours aren't very soluble at all, certainly
nowhere near the fully soluble nature of maltodextrin, "
said Ali Weideman, commercialization strategy manager for
Cargill. " Using its proprietary technology, Cargill overcame
this hurdle, creating the first highly soluble rice flour. Equally
important, Cargill research confirms that consumers view
'soluble rice flour' positively as an ingredient. "
When it comes to milkfat, nothing compares to the real
deal; however, a new alternative fat technology from Epogee
LLC, Indianapolis, known as EPG, or esterified propoxylated
glycerol, comes close. And it comes with better-for-you
benefits. It reduces calories from fat by 92% for each unit of
fat replaced. It also reduces total calories, as EPG provides
only 0.7 calories/gram, while traditional fat delivers 9 calories/
gram. This allows for improved nutrition profiles.
" From a functional and quality perspective, EPG
performs as well as any other traditional fat, because it is
made from fat, " said Tom Burrows, chief executive officer
and president. " Another positive nutritional outcome is that
EPG may improve the taste or indulgence of
healthy items that are already low in calories
from fat. By allowing manufacturers to
add the taste and function of fat back
into their products without significantly
impacting the nutrition panel, the taste
profile of healthier foods can be more
aligned with the palate and preferences
of modern consumers. "
Epogee gained rights to EPG
technology in 2010. It is made from
natural, GMO-free modified plant-based
oil and is Generally Recognized as Safe by
the US Food and Drug Administration in
14 applications, including frozen desserts.
" For the past decade our team of
scientists and engineers have updated
and refined this extraordinary technology,
producing our flagship product, EPG, " said
Mr. Burrows. " We are on a mission to solve
40 DEC 2021 | DAIRYPROCESSING.COM
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Dairy Processing - December 2021

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