Technical Insights to Meet your Customer’s Needs

Aging Of Mix

Aging of the ice cream dairy alternative mix allows the fat to partially crystallize and gives the proteins and stabilisers time to hydrate. This improves the whipping properties of the mix, therefore, aiding textural development. Through a unique manufacturing process, Tirlán’s Oat-Standing™ Functional Oat Flours deliver different viscosity profiles over a range of addition rates supporting optimum texture formation in the finished product.

Mix Stability

Stabilisers are often employed in ice cream manufacture to ensure superior structural and textural properties, however their presence can result in phase separation occurring. Visually assessed over time, Glanbia Ireland’s Oat-Standing™ Functional Oat Flours show excellent emulsion stability characteristics with minimal stabiliser addition.

Overrun

Overrun is the percent of ice cream expansion attained from the amount of air incorporated in the product during the freezing process. Ice cream overrun affects smoothness, consistency & taste of the product, therefore affecting your profitability. By using Oat-Standing™ Functional Oat Flour, you can achieve at least 40% overrun rendering it suitable for multiple product ranges from luxurious and indulgent to a more economical product.

MELT & TEXTURAL PROPERTIES

The melt-down and textural properties of ice cream is affected by many factors, including the amount of air incorporated, the nature of the ice crystals, and the network of fat globules formed during freezing. Dairy alternative ice cream made with Oat-Standing™ Functional Oat Flour shows good resistance to melt over time and firm textural properties, maintaining the thick, creamy consistency in the tub and a desirable sensory experience for the consumer.

Sensory

Oat-Standing™ Functional Oat Flour delivers superior functionality in an ice cream dairy alternative application without compromising on the pleasant mouthfeel and clean oaty flavour.