Samyang SPECIALTY INGREDIENTS

Keto-ice cream with Nexweet® Allulose & Fiberest® Resistant Dextrin

<Key trends in ice-cream market>

Sugar reduction is a major trend across all food and beverage categories, with significant growth in ice cream products featuring health claims. There has been an increase in the launch of ice creams that cater to clean label demands, including keto, vegan, and dairy-free options. Ice creams designed as healthy snacks are gaining popularity, especially among those following ketogenic diets, which focus on limiting carbohydrate intake.

Global top claim in ice cream

▲Source 1. Euromonitor, "claim % of Total SKU Count in ice cream field between 2019 - 2023"

<Key Challenges with Conventional Sugar Alternatives>

When replacing sugar, using polyols presents several challenges. First, polyols tend to melt quickly due to their high freezing point depression. Additionally, overuse may cause digestive issues, such as diarrhea. Next, high-intensity sweeteners often leave a lingering aftertaste and can diminish the natural milk flavor, which may not be appealing to consumers. When used solely as a sucrose substitute, they can also reduce the solid content, leading to insufficient overrun.

<Samyang’s Suggestion>

1. Nexweet® Allulose : Maintaining Solid Content while Replacing Sucrose

Nexweet® Allulose, with a caloric value of just 0.4 kcal/g, is not classified as added sugar. Nexweet® Allulose can replace sucrose or corn syrup in a 1:1 ratio, functioning as a bulking sweetener that maintains the solid content even when reducing sugar. Moreover, it helps achieve the desired overrun in ice cream production.

2. Nexweet® Allulose : Enhancing Fruit and Vanilla Flavors

Nexweet® Allulose also enhances the intensity of flavors like cocoa and vanilla. In the production of low-sugar or low-calorie ice cream, high-intensity sweeteners are commonly used to achieve sweetness, but in larger quantities, they can introduce bitterness. When combined with Nexweet® Allulose, this bitterness is minimized, resulting in a more appealing flavor profile.

3. Fiberest® Resistant Dextrin : Improving Creamy Texture

Nexweet® Allulose has 1.2 times the melting capacity of sugar, which causes ice cream made with it to melt more quickly than traditional ice cream. To counter this, combining it with other polymer ingredients like Fiberest® resistant dextrin stabilizes emulsification and enhances the creamy texture, reducing the coarse mouthfeel that can occur when cream content is lowered.

▲Image 1. Emulsion stability test of Nexweet® Allulose 95L and Fiberest® Resistant dextrin HF

[Key ingredients]

: Allulose (Nexweet® Crystalline Allulose), Soluble corn fiber (Fiberest® Resistant dextrin HF), Steviol glycosides, Milk Fat, others

[Benefits]

✓ 70% Sugar reduction

✓ No Added Sugar

✓ 6g net carbs per pint

✓ Good Source of Fiber (5.2g of dietary fiber per one serving, 88g)

[Nutrition Facts]