New Ice Cream Formulations with MULTYDEX 10-12 De Maltodextrin
Specialists of RUSTARK Research, Development and Product Promotion Center in Skolkovo have conducted technological developments and studied the influence of Multydex maltodextrin with 10-12 (DE 10-12) dextrose equivalent on the quality indicators of vanilla ice cream, fruit sherbet, and sorbet with low solids content. The production trials were carried out on a pilot ice cream production line under laboratory conditions of Rustark Lab. According to the results of producing ice cream and frozen dessert samples, it was found that the use of Multydex maltodextrin improves such technological properties as mixture viscosity and structure overrun as well as contributes to ice crystal size reduction.
It is particularly important to emphasize the mild flavor and moderate sweetness of the final product in fruit ice creams, sherbets and sorbets. In these types of ice cream produced with traditional formulations, such negative aspect as ice crystal growth is observed, creating frequently rough ice content at the time of production and storage. Other problems include insufficient mixture viscosity (when the total solids content of the mixture falls below 32% and the whipping power is low). The use of fruit and berry with high fructose content contributes to an excessive sweetness of the ice cream.
APPLICATION OF MULTYDEX 10-12 MALTODEXTRIN IN ICE CREAM FORMULATIONS CONTRIBUTES TO REDUCING SWEETNESS, ALLOWING THE DAIRY AND FRUIT COMPONENTS TO BE MORE FULLY EXPRESSED AND IMPROVING THE GENERAL TASTE PROFILE.
Thus, adding Multydex 10-12 maltodextrin to formulations provides opportunities for launching new lines of high-quality ice cream and frozen desserts with excellent functional properties and a diverse product range.
