Leading British owned clean label ingredient specialist Ulrick & Short has created the ice cream lover’s dream – a clean label ingredient that reduces the fat content of ice cream and other desserts by up to 50 per cent with no effect on indulgence, taste or mouthfeel.
A new development from the company’s existing range of Delyte fat reducers and replacers, this latest ingredient has been specially designed and extensively tested to ensure that the required level of softness or hardness in the ice cream can be maintained. Stability is also unaffected with ice crystals no more evident than in full fat versions.
Like Ulrick & Short’s other ingredients, the Delyte range is designed to be neutral in application, working with and enhancing a food product’s composition to maximise flavour whilst minimising change to taste or texture. As well as supporting overall label simplification, Delyte can also help to create a healthier traffic light classification, and is also completely suited to chilled and frozen desserts including mousses and cheesecakes, among other products.
Ulrick & Short’s food technologists have not only been working on ice cream solutions, but also on both hot and cold food processing applications for the Delyte range, including bakery, fillings and sauces. This means that the company can provide reduced fat solutions for all elements of ice creams, desserts and puddings such as indulgent fillings, toppings and inclusions.
Suitable as a replacement ingredient for the majority of creams and fats, the Delyte range enhances body, texture and mouthfeel without loss of integrity. Cost savings are allied with improved stability and further benefits including label simplification and traceability. As well as offering increased process tolerance, Delyte is allergen-free and can be used in multiple hot and cold applications, offering retailers further functionality.
Niamh Davern, Development Technologist at Ulrick & Short, explained: “There is no doubt that ice cream is seen as an individual or family treat, by its very nature indulgent and luxurious. A consequence of that luxury is the high fat content of premium ranges in particular: some top of the range stick ice creams contain up to 30g of fat – that’s some treat! Despite food manufacturers’ best efforts, to date low-fat ice cream has tasted, as ice cream aficionados might expect, like a compromise.
“Now there’s no need to compromise. Taste tests of Delyte-enhanced premium ice cream, with a 25 per cent reduction in fat, exceeded expectations with no impact on creaminess, texture and taste. The primary barrier in encouraging shoppers to choose low fat products is the expectation that they will not taste as indulgent or be as enjoyable, but we have proved that it’s possible to replicate the attributes of an original luxury product and achieve a significant reduction in fat with no artificial additives. We’re absolutely delighted to have developed an ingredient that will allow consumers to continue enjoying their favourite treats or desserts – but with up to half the guilt!”
