Unilever’s ISP gets novel foods approval for ice cream

The novel foods application was made in 2006 by Unilever, which already sells products containing the ingredient in other markets such as the US, Australia and Mexico.

According to the company, which will start using the ingredient in some of its ice creams sold in Europe, ISP can help reduce the fat and calorie content of products by up to 50 percent. Its ability to improve the stability of ice cream also allows for a higher fruit content, an improved taste, better structure and slower melting, claims Unilever.

Natural inspiration​

Ice structuring proteins are found in nature, for example in fish or carrots. By changing the shape of ice crystals, they allow fish to survive in freezing arctic waters, or carrots to survive when the ground freezes over.

Unilever said its scientists applied the same concept to ice cream. However, because it is not economically feasible to source the ingredient from crops, the company uses a yeast fermentation technology to make ISP.

“We insert a synthetic ISP gene into a genetically modified yeast, and then this is fermented,”​ explained Unilever’s external affairs director Anne Heughan.

The protein is then separated from the yeast by micro-filtration and concentrated by ultra-filtration. This removes all yeast cells from the ISP preparation, which means there is no GM residue in the ingredient, Heughan told FoodNavigator.com.

“EFSA and the member states have independently confirmed that the ISP is not genetically modified,”​ she said.

Benefits​

ISP is a light-brown liquid that can be used to a maximum level of 0.01 percent in ice creams. It can replace certain starches or other ingredients that are used to reduce calories or fat.

“We can reduce calories and fat by around 30 to 50 percent, while also improving the quality of a product,”​ said Heughan.

“ISP produces changes in the ice structure, and the smaller ice particles result in a more continuous, clean flavour, a creamy mouthfeel and all the volume you require in an ice cream.”​

In addition, she said, the ingredient can allow for the use of more fruit in ice cream products. This has, in the past, produced formulation challenges, as high levels of fruit can affect the shape and texture of ice-cream. However, by improving the integrity and stability of ice cream, ISP allows a product with high fruit content remain soft and maintain its structure.

Another potential benefit, again a result of the structural stability delivered by the ingredient, is that the melting process is slowed down, which is particularly relevant for markets in hot countries, such as Greece and Italy, said Heughan.

Novel foods approval​

Unilever had originally made a novel foods application in June 2006 via the UK. One year later, the UK’s food assessment body issued an initial report, concluding that ISP type III HPLC 12 was acceptable as a food ingredient. This report was reviewed by member states, which had the opportunity to comment.

The European Food Safety Authority (EFSA) was consulted at the start of 2008, and in July of the same year EFSA’s Panel on Dietetic Products, Nutrition and Allergies adopted a scientific opinion concluding that the use of the ingredient in ice cream was safe.

On the basis of that opinion, the European Commission last month granted novel foods approval for ISP, which means it can now be freely used in all 27 member states.

Available next year​

Unilever said that although it could, in theory, start using the ingredient immediately, it does not expect to produce ISP until 2010 due to the nature of the ice cream market.

“The ice cream industry needs to decide early on about what will be on the market this year, so it can start preparing the products. Plans are already more or less in place for 2009, so we’ll start to produce ISP next year,”​ said Heughan.

Unilever does not supply ISP to ice-cream makers or commercialise it as an ingredient.