[Webinar] Formulating Excellent Quality High-Protein Ice Cream

Originally Published: June 25, 2021
Last Updated: June 25, 2021
Formulating High-Protein Ice Cream

Formulating Excellent Quality High-Protein Ice Cream
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Abstract: Learn about the common challenges encountered when formulating high-protein ice cream and the solutions for overcoming them, including shrinkage issues. Discover the benefits for you and the value for consumers of using calcium-reduced milk proteins for more stable ice cream formulation mixtures and how these MPCs can improve water-binding and optimize foam structure. Achieve success when developing high-protein frozen treats that are clean-label friendly and that your consumers will enjoy.

Excerpt from Summary of this Webinar (Parts 1 and 2): Part 1 provides a detailed, technical presentation on ice cream formulation; the role of various ingredient types in achieving required functionality; and problems often associated with designing high-protein ice cream as well as solutions to these problems. Part 2 focuses on optimizing high protein ice cream with Idaho Milk Products’ IdaPlus1085, a functional reduced-calcium milk protein concentrate (MPC) that provides the functionality needed to create top quality, high-protein ice cream. Webinar presenters included Joe Marshall, Food Scientist, Socius Ingredients and in Part 2, Kumar Tammineedi, Senior R&D Scientist, Idaho Milk Products and Venkat Sunkesula, Ph.D., Associate Director of Research & Technical Services, Idaho Milk Products.

When used in ice cream, MPCs should come from fresh milk; have optimal solubility; retain solubility during transportation and storage; have fast dispersion and hydration rates; form stable emulsions; have optimal foam and overrun stability; and excellent water-holding capacity, noted Sunkesula. Solubility, for instance, is assessed via the solubility index (ADPI method), which measures the insoluble material in protein dispersions. A low solubility score is ideal in a highly functional MPC, indicating less risk of grittiness, better dissolving capabilities and reduced energy in processing. “Faster dispersion and hydration save both time and money,” he added.

Click here to view the written summary Formulating High Protein Ice Cream – Part 1 of this webinar.

Click here to view the written summary Formulating High Protein Ice Cream – Part 2 of this webinar.

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