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... ice cream formulated with an emulsion containing unsaturated oil showed no differences in melting properties as ice cream made with saturated fat, says a new study offering solutions for ‘healthy’ ice cream ... researchers from the university of guelph in canada report that so-called two-stream ice creams made from a mixture of fractionated palm kernel oil, high oleic sunflower oil and glycerol monooleate favoured the formation of “desirable ice cream” ... writing in the international dairy journal, the researchers note that consumers are increasingly seeking out healthier versions of their favourite foods, including ice cream ... for ice cream, saturated fats may be substituted by unsaturated oils like high oleic sunflower oil, but this changes the structure of the ice cream, and “result in a product with less body, which is also perceived as less creamy” ... “hence, the replacement of solid fat with ‘healthier’ or liquid fractions is a major challenge in the production of high quality ice cream because the texture, probably the most sought after quality in this product, is highly compromised,” explained carlos mendez-velasco and douglas goff ... “this study aimed to produce acceptable ice cream with lower amounts of solid fat in higher unsaturated fat formulations ... ” study details the guelph-based scientists prepared a range of ice creams with 10% fat content, using different levels of palm oil (saturated fat, ach food companies inc

... volatile cocoa prices and supply issues have prompted tate & lyle to launch a range of carob powder ingredients which can reduce costs by replacing up to 40 per cent of the cocoa component in dairy, bakery and ice cream recipes

... and unilever created an interactive ‘share happy’ ice cream machine that asks consumers to share a smile on facebook to get a free ice cream

... james lambert, ceo and executive chairman of r&r ice cream, europe’s largest own-label ice cream manufacturer, told foodmanufacture

... james lambert, ceo and executive chairman of r&r ice cream, europe’s largest own-label ice cream manufacturer, told confectionerynews

... “cocoa powder is widely used in most product applications such as bakery, beverage, ice cream and chocolate, which helps to drive demand for powder in the region

... analysts at investment bank liberum capital said this week that they expected unilever to sell its food arm, excluding its ice creams and beverages, for an estimated €14bn (£12 ... 17m) unilever owns food brands such as knorr soup, flora spreads, marmite and magnum ice cream ... it has four business units: home care; personal care; savoury, dressings & spreads; and ice cream and beverages ... pablo zuanic and lisa hau from liberum wrote in a note: “we expect unilever at some point to implement a large accretive acquisition in the hpc (household and personal care) space and to partly fund it by selling it’s the food unit (excluding ice cream and beverages) which we estimate can be sold at about one times sales (or €14bn)

... 7%) and ice cream and beverages (6 ... " selling up? in their recent assessment of unilever, liberum capital’s pablo zuanic and lisa hau wrote: “we expect unilever at some point to implement a large accretive acquisition in the hpc (household and personal care) space and to partly fund it by selling it’s the food unit (excluding ice cream and beverages) which we estimate can be sold at about one times sales (or €14bn)

... analysts at investment bank liberum capital said they expect unilever to sell its food arm, excluding the ice cream and beverage category, for an estimated figure of €14bn ... authors pablo zuanic and lisa hau said: “we expect unilever at some point to implement a large accretive acquisition in the hpc (household and personal care) space and to partly fund it by selling it’s the food unit (excluding ice cream and beverages) which we estimate can be sold at about one times sales (or €14bn) ... unilever’s business units are broken down into four categories: home care; personal care; savoury, dressings & spreads; and ice cream and beverages

... dutch sucrose ester specialist sisterna says ice cream cone wafers can benefit from employing emulsifiers like sucrose esters because they give a better cone ... sisterna: "the flexibility of the wafer is better" emulsifiers are required in the batter for making ice cream cone wafers to prevent the goo sticking to industrial baking surfaces, with lecithin the most popular choice to perform the non-stick role