A New Option to Reduce Fat in Frozen Desserts

In the United States, the fat used in the formulation of ice cream is almost exclusively milk fat. Ingredients traditionally used to replace milk fat, and thus reduce fat content, often are expensive, mask dairy's inherent creamy flavor or can add undesirable flavor. Some are also chemically modified and not suitable for all-natural ice cream products. This article is about the reduction of fat in ice cream.

Provided by: BNP Media Topic: Software Date Added: Sep 2003 Format: HTML

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