Improving the Texture of Low Fat Ice Cream with Dairyblend IC EZ Stabilizers - Sponsored Whitepaper

There is continued consumer interest in healthier yet indulgent dessert options. Current fat levels in ice cream on the market typically range from 10-15%. Manufacturers continue to search for ways to make high quality reduced fat ice cream products. Reduced and low fat ice creams typically contain between 3-8% fat. Visual and textural defects such as ice crystal formation, lack of body, loss of creaminess and less flavor delivery may result from this reduction in fat content. Find out how to prevent these defects and increase satisfaction in customers.