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High protein ice cream

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    Posted: 06 Feb 2017 at 11:55pm
I frequently get requests to make spreadsheets for making high protein ice cream available.

For the next few weeks I am making a basic one available On Line to demonstrate the principles.

The spreadsheet can be accessed at:

www.dairyscience.info/protein/protein.htm

The Excel spreadsheet can easily be modified to enable all or part of the sucrose to be replaced with low calorie polyols and/or non nutritive sweeteners. Similarly it can be modified to work with concentrated whole or skimmed milk. Glucose (dextrose) and salt can also be added to reduce resistance to scooping.

Tables relating PAC values to recommended serving temperatures can be used to help formulate ice cream or gelato for serving at particular temperatures.

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