Specialists from the All-Russian Scientific Research Institute of the Refrigeration Industry– Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (Russian Academy of Sciences), have confirmed the fact that the use of soluble corn fiber «INTENSFLOR» from the NewBio company in the ice cream formulation improves the properties of the product and makes it very healthy, as it has a prebiotic effect.
The ingredient helps to preserve the valuable properties of ice cream and reduce the cost of the product. Scientific staff found out that «INTENSFLOR» can be used to enrich and increase the dry matter content in ice cream, partially or completely replace sucrose in dessert. NewBio soluble corn fiber is also recommended to be added to ice cream to reduce the calorie content, since its energy value is only 232 kcal per 100 grams. This is significantly less than sucrose, which has 398 kcal per 100 grams. As a result, experts confirmed that soluble corn fiber «INTENSFLOR» is suitable to reduce the sucrose content in ice cream, and also allows to produce this dessert without it.
The scientists of the Institute conducted an organoleptic evaluation of ice cream and found that the samples using «INTENSFLOR» have a better structure than products with foreign analogues (inulin). In addition, the ingredient NewBio does not negatively affect the taste and aroma of the popular summer dessert.
The NewBio factory, located in the Alekseevsky district of the Volgograd region, has become the only one in Russia and the CIS countries that has mastered its large-scale production.
The ingredient helps to preserve the valuable properties of ice cream and reduce the cost of the product. Scientific staff found out that «INTENSFLOR» can be used to enrich and increase the dry matter content in ice cream, partially or completely replace sucrose in dessert. NewBio soluble corn fiber is also recommended to be added to ice cream to reduce the calorie content, since its energy value is only 232 kcal per 100 grams. This is significantly less than sucrose, which has 398 kcal per 100 grams. As a result, experts confirmed that soluble corn fiber «INTENSFLOR» is suitable to reduce the sucrose content in ice cream, and also allows to produce this dessert without it.
The scientists of the Institute conducted an organoleptic evaluation of ice cream and found that the samples using «INTENSFLOR» have a better structure than products with foreign analogues (inulin). In addition, the ingredient NewBio does not negatively affect the taste and aroma of the popular summer dessert.
The NewBio factory, located in the Alekseevsky district of the Volgograd region, has become the only one in Russia and the CIS countries that has mastered its large-scale production.