Low-fat ice cream

As the focus of ice cream trends in the market continue shifting towards texture and health claims of ice cream, consumers are looking out for interesting yet healthier options in ice cream than before. Amongst health claims, reduced/low/no fat claims remain to be one of the most popular claims in the market. Meanwhile, textures remain a major factor to consumers as it is an additional factor to be used to make an ice cream product feel more interesting. With texture and health factors becoming more mainstream in the ice cream market, manufacturers now have the opportunity to innovate in a new manner, instead of just innovating new flavors.

Azelis has formulated an ice cream that takes both of these factors into account using NUTRAVA^TM Citrus Fiber peak. The low-fat ice cream has a more natural taste and texture, similar to homemade ice cream. By adding low amounts of emulsifiers, you can reduce whipping time and melt-down of the ice cream if desired. Additionally, NUTRAVA^TM Citrus Fiber peak provides excellent mouthfeel and adds fat sensation in a fat reduced ice cream.

Our observations using NUTRAVA^TM Citrus Fiber peak:
-    Provides stability and viscosity of the ice cream base mix
-    Enhances air incorporation and reduces ice crystal growth
-    Improves mouthfeel and reduces syneresis/whey-off
-    Makes the ice cream taste like homemade
-    Low amounts of emulsifiers may be added if reduced whipping time and meltdown is desired

Why do we think this is interesting?
-    NUTRAVA^TM Citrus Fiber peak supports simple and clean label formulations used as sole stabilizer
-    Emulsifiers can be avoided or reduced, as NUTRAVA^TM Citrus Fiber peak contributes to some of the same functions
-    Perception of a less gummy and more natural tasting ice cream
-    Formulations of egg free or egg reduced formulations
-    Provides for healthier low/no fat ice cream as NUTRAVA^TM Citrus Fiber peak adds back fat sensation