Seeking recipe of vanilla ice cream without added sugar
Specific Technical InnovationProject Size Range : 50,000 - 250,000 €
Innovation Need
Seeking recipe of vanilla ice cream without added sugar
- Anonymous Organization
- From EMEA
- Very responsive
- Project Size Range : 50,000 - 250,000 €
- Posted by
Desired outcome
Development of a recipe for vanilla ice cream without added sugar. The developed product should be healthier than classic ice cream with sugar and should not be more expensive.
Details of the Innovation Need
Background: the growing incidence of diabetes and obesity diseases is one of the key challenges for global healthcare. Excessive sugar consumption is proved to be the main reason for these tendencies. Reducing the sucrose content and finding its substitutes have been important issues for food and beverage companies for many decades.
The sugar content in ice cream is at least 14%. In addition to the function of sweetness, sugar in ice cream also affects the structure – it reduces the freezing point of the mixture and makes the consistency of ice cream whipped and flexible at a temperature of minus 18°C.
Therefore, the main task today is to find an ingredient to replace sugar as a structure-forming agent and filler and to develop a finished product based on it, which can be produced in an industrial scale. At the same time, this ingredient or a complex of ingredients should be close to sugar in cost or be cheaper (the cost of sugar varies between 60 to 70 rubles per kg). The sweetness in the products is supposed to be created by natural high-intensity sweeteners (stevia, sweet proteins, etc.), which must be added in fairly small quantities due to their high sweetness.
Product Requirements:
| No | List of parameters | UOM | Value |
| 1 | Taste and smell | - | Pure, with a pronounced sweet milky taste and smell |
| 2 | Consistency | - | Dense, creamy, without particles of protein, lactose and ice crystals |
| 3 | Colour | - | From milky white to creamy, homogeneous throughout the mass |
| 4 | Mass fraction of milk fat | % | min. 12% |
| 5 | Mass fraction of dry skimmed milk residue | % | 7-10 |
| 6 | Mass fraction of dry substances | % | 36 |
Additional informations:
- the raw cost of ice cream without sugar should not exceed the raw cost of a similar ice cream with sugar (on the market of innovations call solver);
- all ingredients used to replace sugar in the developing recipe must have a glycemic index of no more than 10.
Method of control of the obtained result:
- preparation and provision to the customer of the final report with recipes, characteristics of raw materials, a detailed description of the technological process of production (technological stages, parameters, equipment), cost calculation.
- confirmation of the developed formulation and technology shall be the reproduction of the product by the specialists of of our company.
Discarded solutions
- Were developed recipes with using polyols (maltitol, isomalt, erythritol, polydextrose) and dietary fiber (inulin and oligofructose), as well as using allulose and tagatose.
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About Us
One of the largest food manufacturer with + 25 years presence on the market. The company employs approximately 18 thousand people and has 16 factories, its annual turnover is more than $3 billion
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