Twice as nice ice

Make ice cream like it's never been made before with NUTRILAC® IC - and taste the benefits

Ice cream manufacturers have seldom had a better opportunity to improve the quality of their products and cut raw material costs at the same time. Ongoing development work at Arla Foods Ingredients has produced a unique range of functional milk proteins that overcome the limitations of standard whey protein concentrate (WPC) for a dream result in all types of ice cream.

While standard WPC has long been used to replace up to 30% skimmed milk powder in ice cream formulations, quality problems have prevented additional cost cutting by the addition of even more WPC. An unpleasant off-taste and poor stability are among the disadvantages ice cream manufacturers know only too well.

New step
Arla Foods Ingredients has for some time supplied WPC solutions that enable up to 60% skimmed milk powder replacement. But now the new NUTRILAC® IC range can take manufacturers another step forward.

NUTRILAC® IC not only enables skimmed milk powder to be replaced 100%. Its quality-improving properties make it an excellent solution for premium ice cream as well as standard products, not to mention sorbet, sherbet, soft ice and low-fat frozen desserts. Improvements in body, creaminess, melting resistance and warm-eating properties go way beyond the pure cost-cutting purpose of standard WPC.

High expectations
Functional milk protein business unit manager, Arnd Wilmsen expects great things of the NUTRILAC® IC range, made possible by the development of new production technology at Arla Foods Ingredients. "We have developed a group of products that can match the diverse needs of individual markets and of products with a protein content ranging from 15% to 80%," he says.

Manufacturers can use NUTRILAC® IC directly in their existing processes. "But we are always ready to advise them on any process alterations necessary and on how to optimise their application," Arnd Wilmsen adds.