Milk ice cream with natural multifunctional components

Industry according to the Classifier of Types of Economic Activities
(KVED)

10.5

Description

New types of low-fat ice cream have been developed using natural multifunctional vegetable raw materials that can stabilize the structure, emulsify fat, add flavor and color to the product, ensure it antioxidant and antibacterial properties

It is planned to add grain components, fruit and vegetable fillers to the composition of low-calorie milk ice cream, and use plant water extracts as natural flavoring, coloring and enriching components.

Types of ice cream: "Sonechko" ("Sun") (contains pectin substances and beta-carotene; it is made on the basis of vegetable raw materials), "Kolosok" ("Spikelet") (contains polyunsaturated fatty acids, essential amino-acids, dietary fiber, macro- and microelements; it is made using grain products), "Kvitkove" ("Flowery") (contains plant inflorescences extracts; it is made in accordance with the classic technological scheme of sorbet), "Yabluchko" ("Apple") (frozen milk-apple dessert made on the basis of pectin-containing fruit and vegetable raw materials), "Miusli" ("Muesli")(contains traditional for breakfast muesli ingredients that are biologically complete and balanced in terms of nutritional components), "Milk and Vegetable" (made from vegetable purees that are characterized by a high content of pectin and plant pigments)

Novelty

For the first time, the developers used activated vegetable raw materials, mainly of domestic production, containing functional, technological and biologically active compounds, as part of ice cream with a low fat content

Advantages

The introduction of new types of ice cream with a low fat content based exclusively on natural raw materials will help improve the food patterns of the population of Ukraine

Outlook

The developments are promising for implementation both in restaurant establishments, low-power workshops on batch freezers, as well as in the dairy industry enterprises

Regulatory or patent documentation

4 patents for inventions and 11 utility model patents were obtained for the scientific developments

Regulatory documentation drafts have been developed, which contain original formulas and complete description of the manufacturing process for the production of new types of ice cream

Institution

National University of Food Technologies

Contact person

Polishchuk Halyna Yevheniivna

e-mail: [email protected]

тел.: +38 (050) 166 44 67