Functional Fibres & Sugar ReductionIce Cream

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Benefits of Sugar Reduction with Oligofructose

• Good solubility

• Texture & Taste

Bulking properties: provides body & roundness

Sugar reduction while still having certain sweetness

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Benefits of Sugar Reduction with Oligofructose

• Good solubility

• Texture & Taste

Bulking properties: provides body & roundness

Sugar reduction while still having certain sweetness

• Similar properties of ice cream

Similar viscosity

Similar meltdown

• Sugar free ice cream possible, in combination with polyols

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Freezing point depression

* These values are based on the average molecular weight of the Orafti® ingredients.

These lower values indicate that when oligofructose is used to replace sugar for 100%

the final ice cream is harder. That’s why we recommend for sugar free ice cream combinations

of Orafti®L95/P95 or Orafti®HSI with e.g. Isomalt

Sugar equivalent

Sugar 1.0

Fructose 1.9

Glucose 1.9

Orafti®L95/P95 0.5*

Orafti®HSI 0.3*

Orafti®GR 0.2*

Isomalt 1.0

Sorbitol 1.9

Lower values = Harder ice cream

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Benefits of Sugar Reduction with Oligofructose

• Good solubility

• Texture & Taste

Bulking properties: provides body & roundness

Sugar reduction while still having certain sweetness

• Similar properties of ice cream

Similar viscosity

Similar meltdown

• Sugar free ice cream possible, in combination with polyols

• Health Benefits- Sugar Reduction- Fibre Enrichment- Reduced Glycemic Response

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Sugar reduction Fibre enrichment Reduced blood glucose response

Health Benefits

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Sugar & fat reduced ice cream

*Palsgaard 5967; **Brenntag Vanilline

• Source of fibre

• Reduced fat

• Reduced sugars

SUGARS & FAT OUT

FIBRE IN

Ingredients (%) ReferenceSugar & Fat

Reduced

Water 51.4 62.1

Cream 35+ 25.6 11.0

Dry skimmed milk 10.2 10.6

Sugar 12.0 3.0

Fructose - 3.0

Remyline AX-DR - 2.5

Orafti HSI - 7.0

Stabiliser* 0.8 0.8

Flavour** q.s. q.s.

Technical ReferenceSugar & Fat

Reduced

Dry solids (%) 32.9 30.3

MSNF (%) 11.1 10.6

Sugar equivalent 18.1 16.7

Sweetness equivalent 12.0 10.5

Nutritional (/100g)

Fat 9.6 4.5

Proteins 4.0 3.9

CarbohydratesTotal sugars (DP1-DP2)

‘added’ sugarslactose

18.118.112.06.1

14.812.76.85.9

Fibre - 5.8

Energy (kcal) 175 124

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“No added sugar” ice cream

*Palsgaard 5967; **Brenntag Vanilline

• Source of fibre

• No added sugars

• Suitable for diabetics

SUGARS OUT

FIBRE IN

Ingredients (%) Reference Sugar Reduced

Water 51.4 51.3

Cream 35+ 25.6 25.6

Dry skimmed milk 10.2 10.2

Sugar 12.0 -

Isomalt - 5.0

Remyline AX-DR - 2.0

Orafti P95 - 5.0

Stabiliser* 0.8 0.8

Aspartame - 0.016

Acesulfame K - 0.011

Flavour** q.s. q.s.

Technical Reference Sugar Red.

Dry solids (%) 86.83 89.18

MSNF (%) 3.41 3.41

Sugar equivalent 3.88 3.88

Sweetness equivalent 5.88 3.29

Nutritional (/100g)

Fat 9.6 9.6

Proteins 4.0 4.0

CarbohydratesTotal sugars (DP1-DP2)

‘added’ sugarslactose

18.118.112.06.1

8.06.20.16.1

Fibre - 4.6

Energy (kcal) 175 154

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Market Examples

Just Ice, BelgiumVanilla Ice Cream Without added sugarOrafti®Oligofructose & Inulin

Nestlé, SpainVanilla Ice Cream Without added sugarOrafti®Inulin

Rios, GermanyWater-based Ice Cream Without added sugarOrafti®Inulin