date:Jul 06, 2023
d lowers the freezing point, preventing the ice cream from being rock-hard when eaten, says Prior Hansen.
To help manufacturers deal with these pain points, weve created a series of recipes that use sugar-alcohol blends to ensure the right freezing point, bulking agents to increase solid content, and high-intensity sweeteners to control sweetness.
High-protein desserts and ice creams are also gaining in popularity, according to Prior Hansen, with a consensus among ice cream producers that po