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Healthy frozen desserts
September 2004
Alexandre Clément
Reproduced courtesy of The world of Food Ingredients magazine
European ice cream manufacturers today are working hard to create the products to meet that demand for healthy ice cream (e.g. low to no fat, low to no sugar, low glycaemic index, etc).
By combining Roquette's soluble fibre NUTRIOSE® FB or FM 06 with crystalline maltitol MALTISORB®, it is possible to replace sugars partially or totally. Weighing in at 2 kcal/g and 2.4 kcal/g respectively, NUTRIOSE® FB or FM 06 and MALTISORB® together offer a calorie reduction of approximately 16% (by sugars substitution only), to make sugar free ice cream that is also well tolerated.
It's a health concept reinforced by the nutritional properties of NUTRIOSE® FB or FM 06 (fibre content : 85%), whose soluble fibre is slightly digested in the small intestine and then slowly fermented in the colon. This contributes both to its exceptional digestive tolerance factor and to its progressive release of energy. NUTRIOSE® FB or FM 06 also has a very low glycaemic index (25%) correlated with a very low insulinaemic index (13%).
Moreover, the sugars replacement can be augmented with partial or total fat substitution (9kcal/g) by using GLUCIDEX® 1, a low D.E. maltodextrin (4kcal/g). Producing a 30% reduction in calories, this would easily justify a "light" claim for a product made with this ingredient.
Author : Alexandre Clément is Market Development Manager at Roquette Frères - 62080 Lestrem (France)
For further information contact
E-mail: foodbusiness@roquette.com
Or Tel: + 33 3 21 63 36 00
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