Ice Cream
Featured Ingredient: Tagatose
Tagatose works exceptionally well in a number of frozen desserts, including ice cream.
Our testing shows that Tagatose ice cream has similar “scoopability” throughout the product’s shelf life, akin to sucrose. It also maintains the smooth, creamy texture and mouthfeel found in traditional ice cream, and it has a similar sweetness and dairy taste profile.
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Ice Cream Formulation
| Ingredient | % |
|---|---|
| Whole Milk (3.5% fat) | 55.08 |
| Heavy Cream (38% fat) | 25.00 |
| Tagatose | 14.00* |
| Non-Fat Dry Milk | 5.70 |
| Emulsifier/Stabilizer Blend | 0.22 |
| Total | 100.00 |
*The FDA's maximum usage limit of tagatose in ice cream is 7.5%. Usage limits may vary in other countries.
Tagatose delivers a number of benefits to ice cream:
- Is lower in calories than ice cream prepared with sucrose.
- Has been shown to have prebiotic effects.
- Tagatose does not promote tooth decay.