ADM Cocoa meets rising demand for lower sat fat levels in ice cream coatings
The new range reflects increasing European-wide demand for low-fat ice cream products that do not compromise on quality or taste, and is claimed to reduce saturated fat levels by using vegetable fat instead of coconut oil.
Market research firm Mintel reports that, between 2005 and 2009, 319 low fat ice cream products were launched, as consumers seek healthy yet indulgent treats.
Developed in Liverpool, the UK, the new coating fat is said to contain 74 per cent less saturated fat than coconut oil, and is claimed to offer the same technical advantages when used in a chocolate-flavoured ice cream coating.
Technical advantages
ADM (Archer Daniels Midland) Cocoa says that levels of saturated fat in a typical coating recipe with a total fat content of around 50 per cent can be reduced by more than 40 per cent.
Claimed advantages include a clean snap, smooth texture, fast melting profile at body temperature, quick flavour release and rapid solidification when used on frozen foods.
Simon Godden, NPD Manager, ADM Cocoa Classic Couverture, told FoodNavigator.com that there had been a “high level of interest” in lower saturated fat formulations amongst customers.
He said:“Our low saturated fat ice cream coating uses a new fat solution developed by ADM Oils and Fats to replace coconut oil in order to reduce the saturated fat content while retaining a hard, smooth, even coating.
“This new solution works the same way as other ice cream coatings, but uses an innovative fat solution to meet the demand for a lower saturated fat product.”
“By directly replacing higher saturated fats in customers’ existing formulas, there is very little difference to application, processing conditions and eating characteristics with the benefit of clearly defined lower saturated fat levels in the coating.
Potential applications
ADM Cocoa has developed its new fat for use in deZaan chocolate-flavoured ice cream coatings as well as speciality fats from its Noblee & Thorl division, but Godden also cited other potential uses.
“Examples of possible applications can be seen in enrobed chocolate ices, sprayed coatings, toppings and drizzle decorations, among others,” he said.
In the wider realm of low fat ice cream products, other recently introduced ingredients that claim to improve the texture of ice cream include a GM yeast product from Unilever and low temperature extrusion technology from Danisco.
