bulking agents for ice cream by Gabriel Santiago Diniz

Vol47. No I February I994

Journal of the Society of Dairy Technology

Bulking agents in low calorie frozen dairy desserts A H JANA,* J P PRAJAPATI and N S JOSH1 S M C College of Dairy Science, Gujarat Agricultural University, Anand Campus, Anand-388 110, Gujarat, India

The use of intense sweeteners in the manufacture of low calorie frozen desserts has brought about the need to add bulking agents to replace the sugar omitted in such products. A bulking agent acts as a filler and reproduces the physical properties of sugar, but not its sweetness and caloric content. Careful attention must be paid to combining sweeteners (polyols) with bulking agents in order to regulate the freezing point of the mix, and to restrict the levels to those which d o not impart off-flavours or create gastrointestinal distress. Some modifications in the freezing and serving conditions are needed with the addition of bulking agents. The newlmodified bulking agents need to be approved by the regulatory bodies to ensure their safety. There is a need to identify a low or non-caloric bulking agent with little or no laxative effect. INTRODUCTION Frozen dairy desserts must be sweet, smooth and creamy in order to sell. Low calorie frozen dessert mixes, being lower in total solids than normally required to give satisfactory results, may taste less full bodied, be more watery and have a tendency to become icy. The process of producing acceptable frozen desserts with a useful reduction in calories and fat is complex. The primary factor is the necessity to replace the non-sweetness function of the sweetener system (especially the bulking effect), which is absent in concentrated sweeteners. The compositional changes required to attain reduced calorie status create special problems in achieving acceptable flavour, mouth feel, body, texture and heat shock protection (Holzinger, 1990; Tharp and Gottemoller, 1990; Tharp, 1991). Bulking agents are ingredients which act as a filler and allow formulation of low fat, low calorie frozen desserts with acceptable organoleptic character. Such agents reproduce the physical properties of sugar, but not its sweetness and caloric content. In addition, the ingredient must be non-toxic, have good thermal and chemical stability, impart little

odour and taste and should not crystallize (Layton and Vlazny, 1978; Bray, 1991). Some bulking agents make it possible to produce an ice cream which is suitable for both diabetic and dietetic purposes (Rothwell, 1992). BULKING AGENTS Various potential bulking agents are discussed under the headings sugar replacement and fat replacement. Table 1 gives a functional appraisal of various bulking agents used in low calorie frozen desserts. Sugar replacement Polydextrose Polydextrose is a water soluble, low calorie (1 kcal/g), non-cariogenic, non-sweet bulking agent produced by thermal polymerization of glucose in the presence of an acid (citric), which functions as a catalyst, and a polyol (sorbitol), which functions as a plasticizer. It was introduced commercially in 1981 by Pfizer Chemical Division, New York, and is currently marketed as Litesse. It can be used to replace sucrose or other sugars, and in some cases a part of the fat in frozen desserts

TABLE 1 Functkd appraid d suppiemental ingrodloats uaed h low calorie frozen desserts

Effect on functionality*

Original paper. * To whom correspondence should be addressed. 32

Ingredient

Bulking

Polydextrose Maltodextrin Microcrystalline cellulose Sorbitol Pure crystalline fructose Aspartame Glycerine Ropylene glycol

3 3 1

2 2 0 1

0 = negligible; 1 = slight: 2 = moderate; 3 = strong. Source: Tharp and Gottemoller (1990).

Freezing point depression

Water control

Sweetness

Fat substitution

2 0 0 3 3

1 2 3 0

0 0 0

0 2

0 3 3

2 3 3

0 0 0 0 0

0 0 0

0 0

Vol17, No I Februury 1994

(Martin, 1987; Rothwell, 1985, 1991; De Vor, 1989). It has been claimed to retain creaminess and to impart the qualities of smoothness, appropriate texture and mouth feel, heat shock protection and to satisfy consumers (Smiles, 1982; Anon, 1984; Goff and Jordan, 1985). It is available in two forms: as polydextrose, an amorphous slightly acidic fusible (easily dispersible) powder which has a very slight sweet-sour-bitter taste, and as polydextrose N , a partially neutralized, light yellow product available as a 70% aqueous solution with a very slight sweet-salty-bitter taste. Partial neutralization o f polydextrose to pH 5.5 has been suggested to avoid curdling of milk products (Torres and Thomas, 1981), and this also improves the flavour and acceptability of the products made thereof (Rothwell, 1985). Use of 28% polydextrose N with 0.02% saccharin enabled total replacement of sucrose plus corn sugar and also allowed -60% fat reduction in frozen dessert. The product compared favourably to a standard 10% fat ice cream with respect to taste, texture, melting rate, overrun and overall acceptability (Torres and Thomas, 1981). Polydextrose has been approved by the US Food and Drug Administration (FDA) as a food additive for use in special dietary frozen desserts (Anon, 1990). When used as a bulking agent in combination with an artificial sweetener, two thirds of the original sweetener can be replaced, enabling calorie reduction to the extent of 350% (Steinsholt and Longva, 1985; Olsen, 1989; Tharp, 1991). A frozen dessert containing polydextrose at levels 212% was reported to possess a strong ‘milk flavour’ and a slight ‘bitter’ or ‘burnt’ after-taste (Goff and Jordan, 1984; Rothwell, 1985; Tharp, 1991). By contrast, low calorie frozen desserts containing up to 15% polydextrose were reported to have organoleptic properties comparable to those of normal ice cream brands (Anon, 1984; Cardwell and Reddy, 1985). Nevertheless, restricting the level of addition to <lo% is below the threshold level for bitterness or other associated off-flavours. Incorporation of sodium citrate 0.2% in the formulation was also found effective in reducing after-taste from polydextrose (Goff and Jordan, 1985; Tharp, 1991). Because of their high molecular weights, polydextrose solutions exhibit a high freezing point (FP) compared with sucrose solutions of equivalent concentration. Partially neutralized polydextrose (using potassium hydroxide) depressed FP more than its unneutralized counterpart (Baer and Baldwin, 1984, 1985). Although similar in function to 36 Dextrose Equivalent (DE) corn syrup solids in depressing the FP of the mix, frozen products containing polydextrose were found to be firmer, which was attributed to the low total

Journul nf the Society of Dairy Technology

solids associated with calorie reduced products (Goff and Jordan, 1985). This freezing point depression (FPD) effect could be advantageous in compensation for the lost contribution of sugars to the FPD (Tharp, 1991). Polydextrose is amorphous and does not crystallize like sucrose, so if it is used to replace sucrose, the frozen dessert formulation may require some modification. A slight difference in texture can also be expected (Torres and Thomas, 1981). Polydextrose is relatively costly, so that the costs of such special products are likely to be higher than those of standard ice creams. However, they need not be unduly high (Rothwell, 1985, 1991). In adults the laxative threshold dosage was found to be 90 g/day. This effect is recognized by an FDA requirement to identify that effect when the level exceeds 15 g per serving (Tharp, 1991). Maltodextrins Corn starch maltodextrin (5 DE) is a nonsweet saccharide polymer produced by a limited hydrolysis of corn starch. It is produced by Grain Processing Corp, Muscatine. Iowa, and marketed as Maltrin. As it contributes 4 kcal/g, it is of limited use in replacing sugar where calorie reduction is an objective. Maltodextrins do not contribute directly to FPD since their molecular weight confers little osmotic effect. Their structure is such that they have a water controlling function in addition to providing bulk. Maltodextrins have a slight masking effect on the ‘milk flavour’, which otherwise is imparted by polydextrose (Tharp, 1991). The gels obtained are characterized by a bland flavour, smooth mouth feel and a texture similar to that of hydrogenated oils. Incorporation of maltodextrins in frozen desserts produces low fat or fat free products without sacrificing flavour or texture (Anon, 1990; O’Sullivan and Jones, 1991; Rothwell, 1992). It is recommended that maltodextrin is added at 9-13% in frozen desserts to replace the butter fat, and it is claimed to impart body, texture and flavour comparable with products that contain high levels of butterfat and enables calorie reduction by 45% (Decker, 1970). Potato starch maltodextrin, produced by Avebe America Inc, Princeton, New Jersey, is being marketed as Paselli-SA2 or Starch Hydrolysis Product. It has a DE < 5 and the caloric value of a 25% dispersion is only 11% that of fats. It replaces a high proportion of fat and some of the sugar to give calorie reduced frozen desserts. Usage levels in frozen desserts is around 1.5% (Maier, 1979; Hannigan, 1981; Strong, 1989; Anon, 1990; Howling, 1990). A modified potato starch marketed as Sta-Slim, with a caloric content of 4 kcal/g, may also be used to partially replace fats in low calorie frozen desserts (Anon, 1990). 33

V o l 4 7 , No I February 1994

Tapioca maltodextrins designated as Instant N-Oil I1 are marketed by National Starch and Chemical Corp, Bridgewater, New Jersey. It is used as a 30-40% solution to produce non-fat frozen desserts. The caloric content is 1.2 kcal/g and one part of a 30% solution is reported to be equivalent in mouth feel to one part of fat (Anon, 1990).

Journal of the Socieiy of Dairy Technology

addition of fructose (total carbohydrate content 21.4%) without the addition of artificial sweetener. The product was claimed to have a smooth texture and rich flavour (Anon, 1974).

Lactitol Lactitol is derived from lactose by hydrogenation at high pressure and temperature using Raney nickel catalyst. It is marketed as Lacty and has -40% of the sweetness of sucrose and Microcrystalline cellulose an energy value of 2 kcal/g (Booy, 1987; Den Microcrystalline cellulose (MCC) is a water Uijl, 1989). It can be used to replace Sucrose dispersible colloid that behaves differently since it provides the Same bulk and texture from conventional hydrocolloid stabilizers. It (Early, 1988). Ice cream made with lactitol is used in frozen dessert mix formulations to has excellent structure and taste (Hamilton, add bulk and functions as a stabilizer. It is not 1990). It has been used at a level of 13yo water soluble but adsorbs water. It provides a together with o.05yo aspartame to formulate high degree of texture control to the stabilizer low fat, low sugar ice cream (Olsen, 1989). blends by,controlling ice crystallization and When used at 14.8yo in ice cream to replace for sucrose, it allowed fat to be reduced from 12 protecting against heat shock, and is emulsification, foam stabilization, cream- to 2.5% and reduced the energy content by iness, binding and cling. It acts as a noncaloric filler in low calorie foods (Moore, %%, yet the product had a creamy flavour and no adverse effect on overrun, melting 1978; Baer and Baldwin, 1984, 1985). properties or texture (Den Uijl, 1989). MCC is marketed as by the Lactito1 has been accepted as a food addiican Viscose Division of FMC Corp. It IS tive by the Food and Agriculture Organizaprepared from wood pulp cellulose by tion/World Health Organization and the controlled hydrolysis with hydrochloric acid. European Community and has been approved They form thixotropic gels at concentrations for use in diabetic foods in countries >1%. Inclusion of 8-12% sodiumxarboxy (Booy, 1987). methyl cellulose reduces the quantity of MCC needed, increases suspending properties and cling and improves the organoleptic properSorbitol is a polyhydric alcohol, which contrities Of the product (Moore, 1978; RothwellT butes to all aspects of sweetener function1985)' It al' has a fat 'Paring property ality-sweetness, bulking and FPD. As it has (Tharp, 1991). the same caloric value as sucrose, it cannot be MCC has no effect On the FP Of the mix (Baer and Baldwin, 1984, 1985). It is used for calorie reduction; however, in diabetic ice cream it replaces sugar from the generally added at levels ranging from 0.5lV5%and has no effect On perceived sweet- aspect of providing some of the bulk and ness; however, the richness, smoothness and mouth feel and also some sweetness (Rothcreamy texture of the products were increased well, 1974, 1985; Tharp, 1991). Yet its dual bulking and FPD effect makes it an attractive significantly(Arbuckle, 1970; and Jardan, 1984? 1985)' Conversely~ Steinsholt and ingredient in reduced calorie frozen desserts. Its effect of FPD is approximate~y twice that Longva (1985) Observed that addition Of 1'5% of (Baer and Baldwin, 1984, 1985; MCC had no effect on the quality of low Tharp, 1991). calorie ice cream. Low calorie ice cream where sucrose was FDA regulations permit a addireplaced by one third of its weight of sorbitol Of 1'5% MCC by weight Of finished was claimed to have good body and smooth product, except in the case of fruit sherbets texture (Loeser, 1968; Maier, 1979). When wherein a Of 0'5% by weightcan be used solely as a bulking agent, it is added at added. the rate of 7.75 to 11.5%. However, such mixes had unusually low total solids contents Pure crystalline fructose (Rothwell, 1974, 1985). Pure crystalline fructose is a multipurpose Sorbitol is a more expensive source of ingredient which makes contributions in all sweetness than aspartame (Tharp, 1991). aspects of sweetener functionality-sweetIndiscriminate use of sorbitol has a laxative ness, bulking and FPD. Its effect on FPD is effect (Rothwell, 1992). approximately twice that of sucrose. Fructose is suitable as a sweetener for inclusion in the Palatinit diets of diabetics. The cost per unit of sucrose Palatinit is an energy reduced bulk sweetener sweetness is less than that of aspartame made from sucrose, which has properties similar to that of sucrose (Anon, 1987). It has (Tharp, 1991). A low calorie frozen dessert with <1% fat an energy content of 2 kcal/g and is used at has been successfully made using a high 13% level with 0.05% aspartame to create

Vol47, No I February 1994

'low fat' and 'low sugar' ice cream (Olsen, 1989). Glucosylsorbitol Glucosylsorbitol represents a mixture resulting from condensation of glucose and sorbitol. It is a non-sweet, indigestible (thus noncaloric), nearly tasteless and odourless additive, which is suitable both as a bulking agent in formulated reduced calorie products and as a water binder. As a bulking agent it provides approximately the same moisture retention capacity, appearance and density as an equal percentage of sucrose (dry weight). It is very compatible with other food ingredients and being non-reducing, it will not darken on heat treatment. It is recommended for use in ice cream, puddings, etc (Layton and Vlazny, 1978). Hydrolysed cereal solids Hydrolysed cereal solids have been used successfully at levels ranging from 2-5% in conjunction with 0.5-1.5% MCC as body and texture building constituents in low calorie frozen desserts (Arbuckle, 1970). Fat replacement Oatrim Oatrim is an almost tasteless gel, which can make frozen desserts virtually fat free while retaining the cholesterol reducing properties of oats. Alpha-amylases are used to treat oat bran and oat flour to convert it into amylodextrins. These go into solution with the soluble fi-glucan to yield a white gel. It allows 50% reduction in the energy content of ice cream (Inglett , 1 990). Hydrocolloids Hydrocolloids are used primarily for fat replacement. Many hydrocolloids cannot be digested and are considered non-nutritive. Most of them thicken considerably on hydration. The levels used in low calorie ice cream range from 0.5-2% (Anon, 1989). However, levels as high as 5% have also been reported (Martin, 1987). Unfortunately, hydrocolloids create problems by imparting an unpleasant, sticky sensation in the mouth and prevent a clean release (Martin, 1987). Dextrin Dextrin is obtained by the standard process of deriving dextrins from tapioca. It is marketed by National Starch and Chemical Corp, Bridgewater, New Jersey, and is designated as N-Zorbit, N-Oil or Instant N-Oil. It is used to produce non-fat frozen desserts and to reduce the fat content of ice cream. Dextrins are usually used as a 20-35% aqueous solution. Typically one part of a 25% solution is considered equivalent in texture to one part of fat (Anon, 1979, 1990).

Journal of the Society qf Dairy Tidinology

Sucrose polyester Sucrose polyester (SPE) is a very efficient class of fat substitute produced by reacting sucrose molecules with any of several food grade fatty acids. A patent on food applications of SPE was issued to Mattson and Volpenhein (1971). It is marketed as Prolestra and its taste, texture and physical properties resemble conventional fats (Anon, 1990). SPE does not contribute calories (Perotti, 1975; McCormick, 1988). One concern with SPE is the possible loss of fat soluble vitamins, especially A and E (Martin, 1987). Other bulking agents Several other types of potentially low or noncaloric bulking agents have been considered for sugar replacements. These include isomaltitol, glucosylmannitol, glucosylfructose, polyfructose, L-raffinose and maltitol. These showed promising bulk, texture and humectancy (Layton and Vlazny, 1978). D-arabitol (Beereboom, 1979), polyglucose (Wolkstein, 1986), hemicellulose A, hemicellulose B and their modified versions either singly or in combination (Barnett et al, 1989) have also been reported to replace the functional properties of carbohydrates or fats. A low energy sweetening combination which comprises a sugar substitute and 290% by weight of a polyalkylene oxide polymer for use in ice cream has been reported (Labarge et al, 1986). A patented bulking agent, produced by hydrolysis of fi-glucan, has been reported to replace sucrose and other simple carbohydrates in ice cream. The active component is a glucose oligomer or a mixture of glucose oligomer. It has a satisfactory taste and stability at low pH values. When used at a level of 15 g with 0.083 g aspartame and 1 g vanilla sugar, it was a successful substitute for 15 g sucrose in ice cream (Jensen et al, 1989). Blend of bulking agents In view of the relatively high cost of some bulking agents (eg, polydextrose) it is appropriate to consider blends of bulking agents. However, the blends to be used should be carefully tested prior to actual implementation. For instance, replacement of polydextrose (which exerts a significant effect on FPD) by maltodextrin (which has no effect on FPD) raises the FP of the mixture (Table 2). This would pose problems such as obtaining a firmer product and making the product prone to coarseness during storage. On the other hand, including maltodextrin would enhance the body of the product (Tharp, 1991). A polydextrose/sorbitoI ( 12%/2%) blend had a significant effect on the intensity of sweetness and acceptability of product. Addition of MCC (1.5%) to a mix containing polydextrose (13.9%) has also been found to

Journal of the Society of Dairy Technology

Vol47, No I February 1994

Components

Reference composition (R)

Reduced calorie compositions (YO)

~~~

10.0 4.0 Fat Milk solids-not fat 7.5 12.0 Whey solids 2.5 12.0 Sucrose 36 DE Corn syrup solids 6.0 0.1 Aspaname Polydextrose N 12.0 Maltodextrin Glycerine Propylene glycol Pure crystalline fructose Sorbitol Stabilizer/emulsifier* 0.3 1.o Total solids 38.3 29.1 Freezing point data (temperatures in T ) : FP -2.6 -1.7 g frozenlloD g product at: 48.6 -5.6'C 31.9 -12.2OC 47.1 60.1 -17.x"C 50.R k3.l . ~

4.00 12.0

4.0 12.0

0.1

0.1 6.0

0.04 6.0

0.1 6.0 6.0

6.0 6.0 I .o

4.0 12.0

0.04 6.0

6.0

1.0

1.0 30.1

1.0

10.0 1.0

29.1

1.0 30.1

29.0

33.0

-1.3

-1.7

-1.8

-2.3

-3.1

53.5 62.6 64.9

48.3 59.4 62.2

47.3 59.0 51.9

40.5 56.0

28.0 47.8 52.6

6.0

1.0

59.0

A = polydextrose (PD) as bulking agent (BA); B = PDhnaltodextrin as BA; C = as B with glycerine as FPdepressant; D = as B with propylene glycol as FP depressant; E = PD/pure crystalline fructose: F = PD/sorbitol. Consists of mono- and diglycerides. cellulose gum,polysorbate 80, guar gum and canageenan. In all reduced calorie desserts microcrystalline cellulose is added to these ingredients. Source: Tharp (1991).

Fat content in frozen dpssert (96)

Bulking agent admixtures

References

8% polydextrose, 8% fructose 11% polydextrose, 99/0 fructose 15% polydextrose. 0.5% MCC

12% polydextrose. 2% sorbitol. 0.8% MCC

12% polydextrose. 1.5% MCC

5 3 4

10% polydextrose. 5% fructose

Rothwell (1992) Rothwell ( 1 W ) Rothwell(1985. 1991) Goff and Jordan (1984) Goff and Jordan (1985) Minghella (1%) Cubb (1975) Keller ci al(1991)

4 0

10% sorbitol (70% aqueous solution), 5% mannitol 5% polydextrose N. 5% (18 DE) maltodextrin, 3% sorbitol, 0.3% MCC

MCC = microcrystalline cellulose.

improve the perceived smoothness and acceptability of frozen desserts (Goff and Jordan, 1984). Polydextrose used in combination with fructose results in an ice cream 5% fat which has excellent taste and creaminess typical of a standard high fat ice cream (Rodin, 1988). Some optimum blends of bulking agents are provided in Table 3. Modifications required when using bulking agents The compositional changes necessitated in a low calorie frozen dessert impact on the freezing profile of such mixes and on product characteristics (body, texture and melting) which are affected by freezing profile (Tharp and Gottemoller, 1990). As a result, some modifications are required which would align the products' properties with those of conventional analogues. Such modifications are: 36

1. Continuous freezer control settings: The differences in the stiffness of low calorie formulated frozen desserts containing a bulking agent from conventional frozen desserts (usually stiffer) require making adjustments-particularly the refrigerant back pressure and the barrel pressure in a continuous freezer- to discharge the products with properties resembling those of conventional ice cream (Tharp, 1991). 2. Serving conditions: Due to the stiffer products being obtained in the case of low solid mixes containing bulking agents, adjustments in the serving conditions would also be required for proper dipping (Tharp, 1991). For instance, the dipping temperatures recommended for frozen desserts containing polydextrose and conventional ice cream are -11.7 to -8.3"C and -15.6 to -14.4"C respectively (Goff and Jordan, 1985).

V o l 4 7 , No I February 1994

Journal of the Society of Dairy Technology

Precautions to be exercised in using bulking agents The following points should be taken into account when selecting the type and amount of bulking agents. Manipulating the FP of the formulation: Various bulking agents affect the FP of the mix differently. For example, a 5% solution of sucrose in sorbitol and polydextrose unneutralized and partially neutralized showed an FP of - 0 . 2 9 8 " C , - 0 . 6 1 3 " C , - 0 . 1 4 7 " C and - 0 . 1 7 7 " C respectively. Thus careful attention must be given to the type and amount of bulking agent added to the mix formulation, to keep the FP within desirable range. This would preclude the frozen desserts from becoming too soft or too hard and provide proper melting characteristics (Baer and Baldwin, 1 9 8 4 ) . Table 2 shows the repercussions of FP of low calorie mixes containing the bulking agent on the amount of water frozen at drawing, hardening and storage temperatures. Tharp (1991) advocated use of polyhydric alcohols such as glycerine and propylene glycol, when using polydextrose, for regulation of the FP of mixes. To avoid physiological effects: The levels used should be regulated to avoid causing any gastrointestinal distress, and in a few instances to prevent any off-flavour arising from the use of higher levels of bulking agents. To adjust the calorific value: As far as possible, bulking agents should be chosen which contribute little or no calorific value to the frozen dessert.

Problems associated with the use of bulking agents Most of the bulking agents used commercially have disadvantages when replacing sucrose. Many create gastrointestinal distress and/or off-flavours. Others provide no calorie reduction. Some require special nutritional labelling. Further, the bulking agents may not be nutritionally adequate and acceptable to the consumer (Bray, 1991; Keller et al, 1 9 9 1 ) . Possible alternative to the use of bulking agent To circumvent the problems mentioned above, an alternative to commercially available bulking agents which could be used with concentrated sweetener in frozen desserts would be beneficial. Such alternatives suggested include: use of increased milk solidsnot fat content (18%) and subjecting the mix to lactase treatment to achieve 60-90% lactose hydrolysis (Keller et al, 1991); using rennet or cultures of Lactobacillus bulgaricus or Streptococcus thermophilus; and use of fermented whey, with a mixture comprising (a) whey plus yeast extract fermented with

Xanthomonas carnpestris and (b) whey plus sucrose incubated with Leuconostoc mesenteroides (Wolkstein, 1985, 1 9 8 6 ) .

CONCLUSIONS Bulking agents are capable of providing all the technological properties of sugar (except the sweetness and crystallization) and can partially replace fats in frozen desserts. They enable food technologists to create highly palatable, low calorie foods with a very low sugar content and a reduced fat content. It is at the discretion of the manufacturer to decide whether the freezing and eating properties of low calorie frozen dessert formulations containing a blend of bulking agents or otherwise would be suitable for their processing facilities and their markets. The new or modified bulking agents for use in low calorie frozen desserts need to be reviewed and approved by the FDA to insure their safety before they can be used in commercial products. There remains a need to indentify a low or non-caloric bulking agent with little or no laxative effect. REFERENCES Anon (1974) Frozen dessert bases cut fat below 1%. Food Processing 35 34. Anon (1979) Dextrin incorporates high-fat foods into flavorful, free-flowing powders. Food Producr Development 13 (6) 40. Anon (1984) Low calorie ice cream. Dairy Record 85 11@112. Anon (1987) Low-caloric products. Dairy Indusrries Inrernarional52 (7) 23-25. Anon (1989) Low energy ice cream. Netherland patent application NL 87 02 797 A . (Cited in Dairy Science Abstracts 52 179). Anon (1990) Fat substitutes update. Food Technolonv I. 44 92-97. Arbuckle W S (1970) Advances in ingredients and technology in ice cream manufacture. X V I l l International Dairy Congress 1E 396. Baer R J and Baldwin K A (1984) Freezing points of bulking agents used in manufacture of low-calohe frozen dessert< Journal of Dairy Science 61 2860-2862. Baer R J and Baldwin K A (1985) Bulking agents can alter freezing. Dairy Field 168 68-70. Barnett E R, Dikeman R, Pantaleone D P. Liao S Y and Gill J (1989) Warer soluble bulking agents. European patent application EP 0 301 440 A l . (Cited in Dairy Science A bstracrs 51 486 1 ) . Beereboom J (1979) Low calorie bulking agents. C R C Crirical Review Food Science and Nurrition 11 410. Booy C J (1987) Lactitol-a new food ingredient. Bullerin of the International Dairy Federation No. 212, pp 62-68. Bray F (1991) Light ice cream. European Dairy Magazine 3 3639. Cardwell J T and Reddy K C (1985) Effect of aspartame and polydextrose levels on various organoleptic. physicochemical and economic values of ice cream products. Journal of Dairy Science 68 (Suppl 1) 78. Cobb E W (1975) Dietary dairy dessert mix and frozen product therefrom. United States patent US 3 928 649. (Cited in Dairy Science Abstracts 38 2005). Decker C W (1970) Nonfarfrozen dairy dessert. United States patent U S 3 510 316. (Cited in Dairy Science Absrracrs 33 1807). Den Uijl C H (1989) Lacty-a new reduced calorie sweetener. In Food Ingredients Europe, Conference Proceedings, pp 277-282. Maarssen, The Netherlands: Expoconsult. De Vor H (1989) Flavours and functional ingredients for low calorie foods. In Food Ingredients Europe, Conference Proceedings. pp 214-218. Maarssen. The Netherlands: Expoconsult. Early R (1988) Dairy sugars as food ingredients. Food Technology, Europe. pp 231-36. 37

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Goff D H and Jordan W K (1984) Aspartame and polydextrose in a calorie-reduced frozen dairy dessert. Joirrnal of Food Science 49 306-307. Goff D and Jordan W K (1985) Low-cal formula tests out well. Dairy Field 168 98-100. Hamilton M P (19%)) Ice cream manufacture. Joitrnul of the Society of Dairy Technology 43 17-20. Hannigan K J (1981) Fat replacer cuts calories in fatty foods. Food Engineering 53 105. Holzinger T W (1990) Milk foods in evolution-ice cream and related products. In Proceedings of the XXIII International Dairy Congress, Montreal. vol 3. pp . . 205X-20M. Ottawa: Mutual Press. Howling D (1990) New developments in modified starches. In Food-Ingredients Exhibition' Britain: Seminar Procwdings. pp 68-72. Maarssen. The Netherlands: Expoconsult. Inglett G (1990) Oatrim cuts fat. cholesterol in ice cream. Science of Food and Agriculture 2 4-5. Jensen V J. Pedersen S and Olsen H A S (1989) Dieteticfood stuff containing low-calorie bulking agent. United States patent US 4 871 571. (Cited in Dairy Science Abstracts 52 7815).

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THE SOCIETY OF DAIRY TECHNOLOGY FORTHCOMING EVENT A SYMPOSIUM WILL TAKE PLACE IN JERSEY FROM 25-27 MAY 1994 ON MANUFACTURE & MARKETING OF NICHE/LUXURY MILK AND DAIRY PRODUCTS The programme will include papers on luxury dairy ice creams, yogurts, desserts, special creams, flavoured milks and milk drinks, and the successful marketing and multiple retailing of nicheAuxury milk and dairy products. To register interest please contact:

The Secretary The Society of Dairy Technology 72 Ermine Street Huntingdon, Cambs PE18 6EX Tel: 0480 450741 Fax: 0480 431800