Enhancing the creaminess of ice cream

9th June 2011 – Tate & Lyle has created two new prototypes which demonstrate how ice cream manufacturers can boost the creamy taste of their products with Creamiz

As summer approaches consumers are turning to ice cream for an indulgent treat to enjoy in the hot weather, but still remain aware of the importance of eating healthily. Ingredients which can boost an ice cream’s indulgent appeal and taste profile, without adding to their fat content, are therefore proving more popular than ever.

Using Creamiz as its foundation, Tate & Lyle has developed Premium ice cream Create. With an enhanced creamy texture, this prototype illustrates how Creamiz can supplement the indulgent mouthfeel of traditional ice creams, without increasing the levels of fat, and at a low cost in use.

Clotilde Feuillade, product manager texturants, Tate & Lyle Speciality Food Ingredients, comments, "Our research shows that indulgence is crucial for success in the ice cream market. This is especially true of the premium segment, where people are looking for a smooth, creamy, dense tasting experience. Creamiz helps to make the mouthfeel smoother and richer, without adding fat.”

For manufacturers looking for solutions to lower both the fat content and control the cost of their ice cream products, Tate & Lyle has developed its ice cream Optimize prototype. Although dairy is key to the mouthfeel of ice cream, using Creamiz as a fat replacement ingredient can help manufacturers reduce an ice cream’s fat content by 20% and deliver significant cost savings, while retaining the product’s original creaminess and texture.

Creamiz can be used on standard food manufacturing lines and does not require any change in the manufacturing process.