Food raw materials for industrial use – Ice cream

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 1.7% of the products use plant-based protein concentrates.

WHAT ARE and the REASONS to use PLANT-BASED PROTEINS:

Found in the isolated or concentrated form, they are ingredients with a high content of proteins obtained from vegetable sources, such as soybean, lentils, etc) used to increase the protein content and to enable the emulsion formation.

Notes

In the last years, plant-based protein concentrates are being used as substitute of proteins or animal origin products.

In the sample of 180 ice cream analyzed in a study conducted by Ital:

• 81.1% of products use glucose.

WHAT IS and the REASONS to use GLUCOSE:

Glucose, glucose or dextrose, is a monosaccharide, a sugar formed by one molecule. They have a natural occurrence in plants. Used to contribute to the sweeten, but also to give other characteristics to the product, such as, to aggregate body, flavor, and aroma. It can also help in the preservation.

Notes

Glucose is one of the most important carbohydrates, as the cells use it as a source of energy and metabolic intermediate.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 1.7% of the products use lactase.

WHAT IS and the REASONS to use LACTASE:

Lactase is an enzyme that catalyzes the lactose hydrolysis, a disaccharide, that is, a sugar composed of two molecules, resulting in the glucose and galactose monosaccharide. It is used in industrial processing to eliminate lactose from products and make liable to be consumed by people intolerant to lactose.

Notes

Nowadays, lactase is produced by several laboratories and can be easily purchased at drugstores. This allows intolerant people to ingest products containing lactose, as long as together with lactase.

In the sample of 180 ice creams analyzed in an Ital study:

• 2.8% of the products use starch.
• 1% use modified starch.
• 14,4% use maltodextrin or soluble corn fiber.

WHAT ARE and the REASONS to use STARCH, MODIFIED STARCH, AND MALTODEXTRIN:

Starch is obtained from vegetable source (rice, corn, manioc, etc.). Starch from manioc is called manioc starch. Maltodextrins or soluble corn fibers are as oligosaccharides formed by D-glucose polymers, resulting from the maize starch or starch hydrolysis. And the modifies starch has some of its characteristics changed by enzymatic, physical, and chemical processes.

They are used to obtain a thicker and creamy final product.

Notes

Examples of processes used to change natural starch and potato starch: Oxidation; Acid hydrolysis; Cross linking; Esterification.

In the sample of 180 ice creams analyzed in a study conducted by Ital:

• 1% of the products use cinnamon powder.
• 0.6% of the products use guarana extract.
• 11% of the products use malt extract.

WHAT ARE and the REASONS to use PLANT-BASED POWDERS AND EXTRACTS:

Those mostly used in ice creams are cinnamon powder, guarana extract, and malt extract. Used with the main function of giving aroma and flavor.

Notes

Alternatives to produce different types of ice creams.

In the samples of 180 ice creams analyzed in a study conducted by Ital:

• 9.4% of the products use blends or pastas.
• 5.6% of the products use truffles.
• 13% products use preparations.

WHAT ARE and the REASONS to use BLENDS, PASTAS, TRUFFLES AND FRUIT PREPARATIONS:

Blends, caramel, vanilla, amarena, and cassis pastas. Chocolate truffle, dark chocolate, and milk chocolate. Prepared with pineapple, strawberry, açaí, grape, red fruits and passion fruit.

Used in additions (fillings/blends) added to the ice cream mass to enable different types of ice cream.

Notes

Even though some additives present in the blends, pastas, truffles and fruits preparations are not usually, or cannot be added directly in the ice creams, as the case of preservatives or conservatives, their presence in the final product is allowed by the transferring principle.