Ice-Cream
Samyang Specialty Ingredients can be applied to
high-quality dairy and ice cream products for
supplementing dietary fiber and improving swallowing.
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Cultured
Milk -
Yogurt
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Ice Cream
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Low Fat
Ice Cream -
Popsicles
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By applying Nexweet® Allulose to dairy and ice cream, you can reduce their sugar and calories.
Nexweet® Allulose can ease the bitter taste and aftertaste of high intensity sweeteners.
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When Fiberest® Resistant Dextrin is used in dairy and ice cream, the dietary fiber content as well as the product’s body can be increased.
Fiberest® Resistant Dextrin can be used in ice cream to improve emulsion stability.
Application
-
Drinking Yogurt
- Dietary fiber content : 5g
- Maintains stable fiber content during storage
-
Drinking Yogurt
- 100% sugar replacement
- Deglutition improvement
-
Fermeted milk products
- Reduces 20% and 50% of calories and added sugars respectively
- Reduces bitter aftertaste
-
Ice Cream
- 50% calorie reduction
- 100% sugar replacement
- Bitter aftertaste decrease
-
Ice Cream
- 4 g Dietary fiber
- Improved emulsion stability