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Lower saturated fat ice-cream coatings

14 October 2010

deZaan chocolate from ADM Cocoa in Liverpool has launched a range of low saturated fat ice cream coatings, developed in close collaboration with the experts at ADM Oils and Fats

The new vegetable fat system used in the ice cream coatings is a high quality, functional alternative to coconut oil, which is higher in saturated fat.

This new fat contains about 43% less saturated fat than coconut oil yet offers the same characteristics when used in a chocolate flavour ice cream coating – clean snap, smooth texture, fast melting profile at body temperature, quick flavour release and rapid solidification on frozen foods.
 
With this in mind, a typical recipe that contains a total fat content of approximately 50 per cent can benefit from more than a 40% reduction in saturated fat in the final coating.

With its applications expertise and solution-oriented approach, ADM can develop deZaan chocolate flavoured ice cream coatings that contain fat-reduced deZaan cocoa powder and speciality fats from Noblee & Thorl, a division of ADM Hamburg AG. Alternatively, the company can provide one or more of these ingredients and formulation advice to suit specific needs.

Simon Godden, NPD manager, ADM Cocoa Classic Couverture, commented, “We thrive on developing innovative solutions for our customers, and our unique cross-divisional expertise positions us perfectly to achieve this. In this instance, our technical skills in developing reduced saturated fats paired with our intimate knowledge of cocoa and chocolate applications enabled us to produce a winning formulation.

“With a 40% reduction in saturated fat compared to standard ice cream coating, we can provide a high quality alternative for ice cream manufacturers looking to meet consumer demand and industry guidelines for reduced saturated fat products that look, feel and taste great.”


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