Unimills and NIZO: Healthy fat in ice cream

The food science expertise and facilities of NIZO food research were an essential element in the successful development of good-tasting low saturated fatty acid (SAFA) fat formulations for ice cream. 
The project was commissioned by Unimills, supplier of tailor-made vegetable oil based ingredients. 

The combination of the sensory, texture and ice cream application expertise of NIZO and the oil processing and fat physics expertise of Unimills led to new patented technology.

Healthy icecream
Today, consumers are in search of food products reducing cardiovascular risks without making concessions regarding sensory perception. To fulfill these needs, ice cream manufacturers are shifting their product portfolios from pure indulgence to healthier alternatives.

Changing melting profile
In the NIZO pilot plant ice creams were made with the new fat formulations. These were evaluated by state-of-the-art techniques such as MS-Nose and confocal laser scanning microscopy. We found that by adjusting the ice cream melting profile, the off-flavour perception changed as well. This was translated into new approaches for healthier ice cream oil formulations.

Unimills
Dr. Gerhard de Ruiter, R&D and Marketing Manager of Unimills: “The knowledge generated in this project allowed Unimills to develop and launch new healthy fat formulations (Cremex®) with saturated fatty acids levels of as low as 40-50% and a sensory perception that equals traditional ice creams as tested by 100 consumers.”

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