Dairy Solutions.

Low-fat ice cream

Formulating fat-reduced ice cream with excellent creamy mouthfeel

Formulation of low-fat ice cream poses some challenges since reducing the fat will increase the risk of large crystals which result in an undesired icy texture. This is because the milk fat globules concentrate at the surface of the air cells during freezing and when fat are reduced there are more space available for the crystal formation. Also, the mouthfeel will be impaired when fat is taken out of the recipe. Fortunately, there are natural ingredient solutions to successfully replacing part of the fat in ice cream while securing a smooth creamy texture.

Alsiano Solutions.


Please call or email us for more info.

Michael Telsing
Area Sales Manager 
+45 40 73 84 41

Michael Telsing area sales manager at Alsiano

Dairy Solutions.


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