Removing mono- and diglycerides from hard pack ice cream
In the absence of a standard or definition, some interpretations of clean labeling include limiting the number of ingredients within the formulation and formulating with ingredients that have positive consumer perceptions.
These formulation parameters present unique design challenges due to the physics and chemistry of frozen foods. Ice cream formulators traditionally relied on mono- and diglycerides as emulsifiers however, as a processed oil, mono- and diglycerides are not viewed as clean label ingredients.
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