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Formulas for Ice Cream with

Reduced Carbohydrate

Content

By W. J. CORBETT

and P. H. TRACY

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Circular 498

UNIVERSITY OF ILLINOIS . . COLLEGE OF AGRICULTURE AGRICULTURAL EXPERIMENT STATION AND EXTENSION SERVICE IN AGRICULTURE AND HOME ECONOMICS

CONTENTS

PAGE

New Formulas Use Low-Lactose Milk ..................... 3

Directions for Making Low-Lactose Milk .................. 4

Composition of Mix........................... ·........... 5

Formulas for lOO-Pound Batch ........................... 5

Caloric Values of Formulas............................... 6

Variety of Flavors Can Be Used .......................... 7

A Formula for Home Use ................................ 8

Urbana, Illinois November, 1939

Formulas for Ice Cream With Reduced Carbohydrate Content

By W. J. CORBETT, First Assistant in Dairy Husbandry and P. H. TRACY, Chief in Dairy Manufactures

COMMERCIAL ICE CREAM, as ordinarily manufactured, has a carbohydrate content of about 20 percent, and consequently is unsuited for diabetic patients, whose intake of carbohydrates

must be limited.1 The carbohydrates in ice cream consist principally of milk sugar (lactose), sucrose, and possibly dextrose. These must be reduced if a product is to be manufactured that would be acceptable to this group of consumers.

The potential demand for low-carbohydrate ice cream in any given market would doubtless be limited, since only about 500,000 people2 in the United States, or one of every 260, are afflicted with this disease; but it should be remembered that such a product would create good will for the industry by broadening the diet of these patients.

The formulas for making ice cream of low carbohydrate content given herein are the outcome of efforts to find a way of manufacturing such ice cream both on a commercial basis and in the home.

NEW FORMULAS USE LOW-LACTOSE MILK

Regular ice cream is sweetened with 12 to 18 percent sugar (usually about 15 percent). The addition of sugar not only increases the palatability of the ice cream, but at the same time the sugar solids lower the freezing point of the mix, making it possible to obtain the desired consistency and to incorporate the desired amount of air by whipping. The sugar solids also improve the body of the hardened ice cream and add materially to its caloric value.

In early attempts to manufacture a satisfactory low-carbohydrate

lDiabetes is characterized by an increase of sugar in the blood and the excre­tion of sugar in the urine. It is usually caused by a lack of insulin, which is necessary for the proper utilization of sugar in the tissues. Altho the inj ection of insulin is a common treatment for the disease, many patients also attempt to control the disease by proper regulation of the diet. This is generally accom­plished by limiting the total amount of food consumed and by reducing the carbohydrate intake.

2Joslin, E. P. A Diabetic Manual for Mutual Use of Doctor and Patient, 5th edition, 1934. Lea & Febiger, Philadelphia.

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ice cream, a product was prepared from cream, whole milk, gelatin, egg yolk, and saccharin, containing 17 percent fat and 25.5 percent total solids. Due to the absence of sugar the body was somewhat coarse, and because of the relatively high freezing point of the mix some difficulty was experienced in keeping the ice cream from freezing to the inner surface of the freezer.

In order to lower the freezing point of the mix and thus facilitate freezing, the formula was then modified by adding glycerin. Since glycerin is converted into sugar in the body, thereby acting as a carbo­hydrate, it was thought advisable to further lower the carbohydrate content of the formula by the use of low-lactose milk solids.

DIRECTIONS FOR MAKING LOW-LACTOSE MILK

The method for making the low-lactose milk, as developed by the authors,l is as follows:

1. Heat fresh skimmilk to pasteurizing temperature (145-160° F.) and hold long enough to properly pasteurize it.

2. Add Hygell (a derivative of the Carob bean) at the rate of .15 to .20 percent. This may be added either before the milk is heated or after it has reached pasteurization temperature. The milk should be vigorously' agitated when the Hygell is added to aid 'in its dispersion.

3. Cool milk and Hygell mixture to 90° F. or lower and add .075 to .10 percent of a calcium salt, such as calcium chlorid, in a 10 percent water solution.

4. Further cool the milk mixture until it registers below 50° F. but not lower than 35 0 F.

5. Leave the mixture in a quiescent state in a closed, insulated vat until separation of the casein and whey takes place. Twelve to 48 hours are required for complete separation.

6. Separate the lower layer, containing largely the protein por­tions of the milk, from the whey portion by permitting it to flow from the bottom of the vat thru a discharge valve.

7. Use the lower portion, which is high in total solids and low in lactose, albumen, and ash, in ' the ice-cream mix. The solids content of this lower portion generally lies between 15 and 17 percent. Analysis of one batch showed the following composition: protein, 10.1 percent; lactose, 4.2; other material, 1.5; total solids, 15.8.

lTracy, P. R., and Corbett, W.]. Preparation and use of low-lactose milk. Food Research 4, No.5, pp. 493-498, September-October, 1939.

5 ICE CREAM WITH REDUCED CARBOHYDRATE CONTENT

COMPOSITION OF MIX

The mix composition that proved satisfactory for low-carbonydrate ice cream was the following:

15 percent fat 4.5 percent normal serum solids 5 percent low-lactose solids 1.5 percent whole egg

.5 percent gelatin

.03 percent saccharin 4.0 percent glycerin added to the ice cream at the freezer l

FORMULAS FOR lOO-POUND BATCH

The following mixes can be frozen on either a batch or a contin­uous freezer. An overrun of 80 to 90 percent is easily obtained and gives a satisfactory body. Formulas 1 and 2 use low-lactose milk; Formula 3 can be used when low-lactose milk is not available. The procedure in each formula may need to be modified to comply with local health regulations governing the time and temperature of pasteurization.

Formula 1

Made with homogenized cream and low-lactose milk. 64.0 pounds homogenized 23.5 percent cream 30.0 pounds low-lactose milk (16-17 percent solids)

1.5 pounds whole egg .5 pound gelatin .5 ounce saccharin

Since homogenized cream is used it is only necessary to mIX the products cold and then heat to 150 0 F. to thoroly disperse the egg and gelatin and cool to 50 0 F. When ready to freeze, add 4 pounds of glycerin to the above batch to make 100 pounds.

Formula 2

Entire mIX homogenized, using cream, skimmilk and low-lactose milk.

37.5 pounds 40 percent cream 26.0 pounds skimmilk 30.5 pounds low-lactose milk (16-17 percent solids)

1.5 pounds whole egg .5 pound gelatin .5 ounce saccharin

Mix the egg, gelatin, and saccharin with the "cold milk products, then heat to 150 0 F. for 30 minutes and homogenize at a " total of 1500

ITliis lowers the freezing point about as much as does 15 percent sucrose.

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pounds pressure and cool. When ready to freeze add 4 pounds of glycerin to the above batch to make 100 pounds.

Formula 3

If the low-lactose milk is not available, the following formula can be used:

73.5 pounds 22 percent cream 20.5 pounds 4 percent whole milk

1.5 pounds whole egg .5 pound gelatin .5 ounce saccharin

If the entire mix is not to be pasteurized, as might happen when homogenized milk and cream are available, it is necessary only to mix the egg, gelatin, and saccharin with the cold milk products and heat to 150 0 F. Hold at this temperature until the gelatin and egg are dissolved, then cool. If the entire mix is to be pasteurized . and homogenized, proce~d as in Formula 2.

At the time of freezing add 4 pounds of glycerin to the above batch to make 100 pounds.

Show Carbohydrate Content on Package

For the bene.fit of the diabetic patient, the caloric value of the ice cream manufactured according to the above formulas should be printed on the package; and it is also advisable to state that the carbohydrate content is approximately 40 percent of that in ice cream of average

. composition and is equal to about 22 grams to a pint of ice cream. Since the food laws in some states prohibit the use of saccharin as

a sweetening agent unless declared on the label, it is also well to indicate on the container that the ice cream contains saccharin.

CALORIC VALUES OF FORMULAS

The caloric values 0 f unflavored ice cream made by the above formulas and drawn at 80 percent overrun would be as follows:

Formulas 1 and 2 Calories per pint of ice cream (270 grams)

40.6 grams fat . ............... . ...... : . . . . . .. X 9.3 = 377.6 14.87 grams protein ..... . ... . ....... . .... .. .. X 4.1 = 61.0 21.8 grams carbohydrates ... . ..... .. ......... X 4.1 = 89.4

Total .......... . ....... . ...... . .... . ...... . .. . ...... 528.0

7 ICE CREAM WITH REDUCED CARBOHYDRATE CONTENT

Formula 3 Calories per pint of ice cream (270 grams)

46.1 grams fat..... . ........................ X 9.3 = 428.7 8.85 grams protein.. . . . . . . . . . . . . . . . . . . . . . . .. X 4.1 = 36.3

21.8 grams carbohydrates. . . . . . . . . . . . . . . . . . .. X 4.1 = 89.4 Total. ........ .. .................................... 554.4

VARIETY~ OF FLAVORS CAN BE USED

The low-carbohydrate ice cream will undoubtedly have a better sales appeal if a variety of flavors are used. Concentrated flavoring material low in carbohydrates or alcohol should be selected. The following flavors have been found satisfactory:

l. Pineapple. Use a rather liberal amount of unsweetened crushed pineapple. Three quarts of pineapple to 20 quarts of mix will give a satisfactory flavor.

2. Pistachio. Add 1 ounce of pistachio extract and 1 quart of pis­tachio nut meats to 20 quarts of mix. Add coloring until a light shade of green is obtained.

3. Lemon, lime, orange. These flavors are best when supplied by the true fruit extracts.

4. Mint. Use mint extract and flavor to taste. Do not use mint candy.

S. Apricot. Soak 10 pounds of dried apricots overnight in 3 quarts of water. Then cook until tender,about 1 to 2 hours, adding more water if needed. Bring total weight to about 6 pounds either by boiling off surplus water or by adding water. Add to 20 pounds of mix.

6. Vanilla. Use as in regular ice cream. If available, use the ground vanilla beans, which are alcohol-free.

7. Chocolate. Use ~ pound of cocoa to each 5 gallons of mix. Heat cocoa with mix at 175 0 F. for 15 minutes.

Undoubtedly other flavors can be used successfully in this type of ice cream, but the above are especially recommended.

Several of these ice creams have been successfully marketed to a group of people afflicted with diabetes. Several groups of nondiabetic people who have also tried these products have pronounced them very palatable.

(See next page for a formula for home use.)

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A FORMULA FOR HOME USE

There may be situations in which it is desirable to make a low­carbohydrate ice cream at horne. Formula 3 is here modified to meet this requirement; it will make 10 servings.

% pint (1;.1 cups) whipping cream (35-40% fat) 1 pint (2 cups) whole milk 2 eggs

;.1 tablespoon (4;.1 grams) gelatin 5 grains (.3 gram) saccharin 1 fluid ounce (2 tablespoons) glycerin

Add saccharin, gelatin, and egg yolks to milk and heat mixture to 160 0 F. for one minute while stirring constantly. Cool rapidly by placing pan containing mix in cool running water. Stir the mix to hasten cooling.

Household Refrigerator.-H the mix is to be frozen in the house­hold refrigerator, pour the cooled mix into the freezing tray and place the tray in the coldest part of the freezing compartment. Set regulator for the lowest temperature possible. Permit mix to freeze to a slush. Whip cream and egg whites separately and combine with partially frozen mix, glycerin, and flavoring. Place completed mix in the freez­ing tray. Freeze rapidly in order to prevent excessive iciness.

Tub Freezer.-The same formula is suitable for use with an ice­and-salt tub freezer. The quantity can be adjusted to the size of the

. freezer. In making the mix, heat the milk, whole eggs, gelatin, and saccharin to 160 0 F. for one minute. Cool and combine with the cream, glycerin, and flavoring. It is not necessary to whip the cream before adding it to the other mix constituents .

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6M-11-39-17707-S