Title: Alternative Sweeteners

Polydextrose 511
providing bulk, mouthfeel, sweetness, and freezing point depression to the final
product.
The recipe in Table 6 is for a reduced-calorie, nonfat product.
The firmness of a frozen dessert can be manipulated by altering the freezing
point. Freezing point depression is a function of molecular weight of key ingredients,
and thus, a balance of polydextrose with a lower molecular weight product
such as sorbitol may best match the firmness desired.
Very pleasant-tasting products are possible without the use of a highintensity
sweetener. However, a series of regulatory approvals in 1987 and 1988
extended the use of aspartame to include frozen dairy desserts, and this resulted
in a surge of very successful reduced-calorie products (24, 25). Typical use levels
of polydextrose in these products range from 7–15%.
Table 6 Nonfat Ice Cream
Ingredient Percent
Sucrose 11.00
Nonfat milk solids 9.00
Corn syrup solids 7.40
Litesse ® 4.00
Dairy-Lo ® 3.00
Stabilizer/emulsifier 0.50
Flavor, vanilla, N&A 0.30
Flavor, art. mouthfeel type 0.03
Fat 0.5%
Total solids 35%
Calories 127 calories per 100 g
90 calories per 4 fl. oz, serving at 90%
overrun
Vitamin A should be added at a level ranging from 600–800
IU, depending on the reference ice-cream
Processing Procedure
Dairy-Lo is compatible with conventional ice cream manufacturing
equipment and processes.
• Mix liquid ingredients
• Add Dairy-Lo and other dry ingredients with moderate agitation
• Pasteurize at 180°F (83°C) for 25 seconds
• Homogenize
• Cool and age
• Flavor the mix
• Freeze, package
• Harden