Ice Cream

Innovative Application:

Ambient desserts and Ice Cream have always been difficult to resist. However, we have now entered an age where fat does not seem to be the main cause of obesity. The culprit is, in fact, sugar. Imagine Ice Cream with 80% less sugar and significantly less calories. Got your attention yet?

Fructo-oligosaccharides (FOS), a soluble dietary fibre which is recognized as a typical prebiotic, exists naturally in many kinds of plants such as banana, asparagus and leek. It has been widely used in health foods, dairy products, infant formulas, beverages and bakery products, for having significant health benefits, good taste, and excellent versatility in the food processing industry – Even ICE CREAM!

Advantages:

Reduce Ice Crystals and Smoothen Texture
Maintains a level of Sweetness and Flavour
Reducing Overall Calories
Increasing Dietary Fibre Consumption
Increases the number of Bifidobacterium and Lactobacilli in the GI Tract

Examples Recipe and Nutritional Value for Ice Cream:

Ingredients: Full fat milk, Skimmed milk powder, Butter, FOS-P80L, Maltodextrin,

Guar Gum, Vanilla Extract, Sodium cyclamate, Locust bean gum

Items	Per100g	NRV%
Energy	692kJ	6.5%
Protein	1.9g	2.4%
Fat	11.0g	14.6%
Carbohydrate	11.7g	3.2%
Fiber	6.0g	19.4%
Sodium	46mg	1.6%

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