New Danisco stabilizer cuts fat, costs for ice cream makers

Launched this month in the US, Grindsted IcePro SS also claims to reduce production costs through savings recovered from lower butterfat use.

The new ingredient, an extension within the firm's Grindsted IcePro line of patent-pending stabilizers, is said to allow manufacturers to cut out more than half of the fat from soft serve ice cream, without negatively affecting taste, flavor or product stability.

"Soft serve ice cream is traditionally eaten away from home, so it really stands out as a special eating occasion,"​ said Jennifer Lindsey, Danisco's dairy industry manager.

"With studies that show texture and flavor perception inextricably linked, it is important to ensure the entire eating experience lives up to expectations. Now consumers can actually indulge in a healthier product that still provides all of the fun and enjoyment they expect from soft serve ice cream,"​ she added.

According to the firm, its new ingredient reduces the fat content of soft serve ice cream from the traditional 5-7 percent to as low as 1 percent, while maintaining the expected creamy mouthfeel and smooth texture.

These are attributes traditionally supplied by the butterfat content in ice cream. However, as consumers become increasingly health conscious, there is a growing demand for low-fat products. And Danisco says its Grindsted IcePro SS stabilizer functions as a product that improves and maintains texture while maintaining fat perception.

According to the company, taste panelists rated 1 percent fat soft serve ice cream prepared with Grindsted IcePro SS just as creamy as 5 percent fat soft serve.

Additional sensory testing showed no significant difference in preference between 5 percent fat soft serve and 10 percent fat soft serve. So even in premium soft serve products, the fat could be reduced by half yet retain full flavor and sensory characteristics, said Danisco.

The firm said its Grindsted IcePro SS ingredients have FDA GRAS designation.