As the plant-based food and beverage market continues to grow rapidly, non-dairy frozen dessert launches are keeping pace.
When developing a non-dairy frozen dessert, formulators are faced with a number of challenges before arriving at an ideal finished product. In many cases, formulators are tasked with addressing several formulating challenges.
As with many non-dairy applications, non-dairy frozen dessert formulators must work to deliver a recognizable and enjoyable eating experience that mimics that of full-dairy counterparts. Often these challenges are resolved with the addition of hydrocolloids or a stabilizer system.
In order to recommend a stabilizer that best meets your product development goals, our Gum Gurus will often talk with you to get a better understanding of the specifics of your formulation and manufacturing process.
Iciness is typically a result of low solids or low fat. We recommend increasing the sugar or sugar alcohols to combat this. Simplistica BV 0358 leverages a system of ingredients to provide the functionality of sugar solids and sweetness without using sugar. We also recommend increasing the percentage of stabilizers in low fat products.
We recommend increasing the solids in your formulation to create a softer texture. Additionally, increasing the overrun will assist with this as well.
Gum acacia is commonly used in ice cream as an emulsifier. Acacia will increase the overrun in both dairy and non-dairy frozen desserts. Dairyblend Natural IC 21 is successful with increasing overrun and replacing mono and di's due to the gum acacia in this system.