Response.
First thank you for this post. Yes it is much longer than usual.
I note your interest in low carbohydrate ice cream and producing an ice cream of low glycaemic index (GI).
Before commenting on carbohydrates and polyols I suggest you have a look at the published literature on the GI of ice cream. A range of factors influence glucose levels in blood serum. As far as food formulation is concerned fat tends to reduce GI. The limited data that I have looked at suggests that the GI effect of normal ice cream is surprising low. This data suggests that people concerned about product GI should be able to consume a small quantity of ice cream without too much difficulty.
FPD of an ice cream mix has a major influence of softness/hardness/scoopability at the serving temperature. Note overrun and other factors also have an effect.
An ice cream mix with a low FPD can give ice cream that must be served at higher serving temperature say -10C whereas an ice cream with a high FPD can be served at a much lower serving temperature (e.g -18C) and still be scoopable.
So your choice of FPD depends on your serving temperature!
Yes most polyols and fibres if ingested at high concentrations can cause gastric disturbances. But providing people do not eat large quantities of ice cream this should not really be a big problem.
i note you have not mentioned fructose? I know that there are nutritional concerns about fructose but wondered why you had not mentioned it?
BTW you can only use low concentrations of erythritol in ice cream. Beyond a certain level it seems to crystallise creating a really hard product!
Maltitol is a good sucrose substitute. Yes there are some issues.
Regarding "cold" use stabilisers. In theory stabilisers that fully disperse at low temperatures can be used and several companies supply them. If you read Prof Goff's book you can easily pick the ones that do no not require high temperatures for dispersion.
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