The sweetness could be regulated by quantitative amounts of sweeteners according to the customers taste.
Egg ingredients, such as whole egg powder, is used in ice-creams to develop the special structure and taste of ice-cream. Egg and egg based ingredients are often exposed to microbiological contamination. Additionally, changing consumer needs and vegan demand options are also driving factors. Consequently, we are seeking novel alternatives to egg based ingredients for ice-creams and cake mixes.
Recently we created ice-cream made of micro-foamed soy milk without cow milk and\or whipped-milk of 38% fat; it contains a significantly reduced amount of sugar or other sweeteners. A solution to replace\reduce (where it is recommended) real eggs or egg’s powders in ice-cream is under development. First results are promising. It is possible to add quantitative amounts of sweeteners like sugar or artificial sweeteners. Our technology controls sweetness relative to customer’s demand. The level of sweetness is always set by the customer.