LEAN-LABEL EXTRUDED

ICE CREAM
CATEGORY: CLEAN LABEL
APPLICATION: DAIRY
One of the criteria for increasingly popular clean labels
is a short list of ingredients, and ice cream is no
exception to this trend. However, formulating cleaner
labels can be problematic in a product that is meant to
be manufactured, stored and consumed frozen, yet is
required to keep the proper consistency, like extruded
ice cream, a type of ice cream often used in single-
serve frozen novelties. Formulation
Lean Label Extruded Ice Cream (Base)
Extruded ice cream is used to create a wide variety of Ingredients Percentage (%)
products, such as ice cream bars, sandwiches, pre- Skim Milk ............................................................................54.7
made cones, candy bars, bite size pieces, logs and Cream .................................................................................25.0
Skim milk powder...................................................................4.9
cakes. They can be dipped or enrobed in chocolate or Sugar ...................................................................................12.1
confectionary coating, and/or decorated. Ideally this Glucose syrup, powder 42 DE ................................................2.5
type of ice cream needs to be more viscous (stiffer and Stabilizer, mono- and diglycerides and vegetable fiber
colder) than molded or filled ice cream to facilitate (Palsgaard Extrulce 304) ...................................................0.5
Water .....................................................................................0.3
manufacturing while still maintaining the creamy
Total.................................................................................100.00
texture that is expected in the finished product. This
means they require emulsifier and stabilizer systems PROCEDURE
that contain three to five additional ingredients to 1. Blend all ingredients together under agitation and allow to
ensure the right consistency for manufacturing and hydrate for 30 minutes
mouthfeel, as well as a long shelf life. 2. Process under the following conditions:
Add stabilizer to the ice cream mix while stirring.
* Pasteurization. 80°C/185°F 30 sec.
Some of the functionalities provided by the stabilizer
* Homogenization, approximately: 10% fat (12% fat, 14% fat),
system include: whipability, texture and sensory Kp/cm² 175 (125, 100), psi 2490 (1780, 1425)
enhancement, stand-up properties, melting resistance, * Cool below 5°C (41°F) and age for a minimum of 4 hours.
and prevention of ice crystal growth during frozen Note: Ice cream should be flavored as desired prior to extrusion/
storage. The emulsifier system developed for this freezing. This formula was developed using 80 to 100 percent
lean-label extruded ice cream base formulation only overrun, but the manufacturer can work outside that range based on
the eating qualities needed in the finished product.
contains two ingredients—mono- and diglycerides and
vegetable fibers—allowing a short, consumer-friendly
label while meeting the technical challenges of this
type of product.

Formulation courtesy of Palsgaard. Additional formulations/information can be found at

palsgaard.com/products/ice-cream/.
This formula serves as a reference. Product developers are encouraged to modify the formula to meet manufacturing and finished-product
specifications requirements.