Product Popularization

Sweet, smooth, and delicate ice cream is a favorite among many consumers. However, when choosing ice cream in front of the freezer, people often hesitate: ice cream is delicious, but it's too high in calories... How to balance deliciousness and health? Can we make consumers buy without hesitation? More and more manufacturers are developing delicious and realistic low-calorie ice cream that not only meets people's demanding requirements for ice cream flavor but also eliminates their worries about weight gain.

Reducing the fat and sugar content lowers the calorie level of ice cream, thereby improving the overall nutritional composition of the product. Easier said than done. Traditional European and American ice cream typically contains around 12% total fat and 12% total sugar, while domestic ice cream generally contains 6-8% fat and 12-15% total sugar. Sugar and fat are crucial to the texture, flavor, and mouthfeel of the final product, making reducing their content a challenge for both manufacturers and consumers.

Lystigin polydextrose is a special type of carbohydrate with only one-ninth the calories of fat and one-quarter the calories of sugar. It has been used by numerous manufacturers worldwide to replace some fat in the production of low-fat or fat-free ice cream. Lystigin's fat-like texture comes from its complex, multi-branched, three-dimensional molecular structure. Numerous studies have shown that lystigin can improve texture and enhance flavor; this effect is not limited to ice cream products but also applies to low-fat yogurt, low-fat milk, and dairy-based beverages.

People always try to reduce the sugar content in food because excessive intake can lead to many diseases. However, sugar (carbohydrates) not only gives ice cream its volume and texture and helps release flavor, but it also determines the freezing point depression coefficient (FPDF), which is the firmness and scoopability of ice cream. Therefore, when considering replacing sucrose with other ingredients, it is essential to ensure that the overall FPDF of the mixture remains largely unchanged to maintain the original texture. Lactitol is a disaccharide alcohol whose physical properties, especially its freezing point depression effect, are very similar to those of sucrose. Therefore, it can maximize the preservation of good texture and is the simplest and easiest sugar substitute to use. At the same time, lactitol is also a completely sugar-free ingredient, with only 60% of the calories and 40% of the sweetness of sucrose. In addition, monosaccharide alcohols such as xylitol and fructose have a strong freezing point depression effect, which can be compensated for by lactitol, which has a low freezing point depression effect. Furthermore, their combined use can adjust the firmness of ice cream.

The gut-health benefits of prebiotics and fiber are now widely recognized by consumers. Imagine healthy ice cream containing prebiotics and fiber? Lipidol is a widely used fiber and prebiotic ingredient, while lactitol, due to its ability to effectively promote the growth of beneficial gut bacteria, has also entered the ranks of prebiotics. Ice cream containing HOWARU probiotics has even appeared on the market.Let's further unleash our imagination and make delicious ice cream even healthier!