Making ice cream a functional food

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A comfort food, a tasty treat, an indulgence ice cream conjures feelings of happiness and satisfaction for millions. Ice cream scientists at the University of Missouri have discovered ways to make ice cream tastier and healthier and have contributed to ice cream development and manufacturing for more than a century. Today, MU scientists are working to make ice cream into a functional food, adding nutrients such as fiber, antioxidants and pro-biotics to premium ice cream.

"The idea of putting a functional ingredient into a food instead of just using the nutrients found in the food naturally takes a multi-functional approach," said Ingolf Gruen, MU professor of food chemistry and ice cream researcher in the College of Agriculture, Food and Natural Resources. "Food provides calories and comfort people want to indulge. We're working on making ice cream satisfying and healthy".

Adding nutrients such as pro-biotics, which are already found in some dairy products, and fiber to ice cream can improve digestive health. A number of diseases are caused by inflammation that starts in the intestines, Gruen said. Improving digestive health with functional foods might reduce that inflammation. Eventhough functional foods have health benefits, there are a number of challenges to adding nutrients to ice cream.

"Our major challenges are texture, flavor and psychological acceptance," Gruen said. "The nutrients we add often have bitter tastes and affect the texture of ice cream that we have to mask. Flavors like chocolate are easier to work with because the flavor is so strong that it can overcome other flavors from the nutrients. Another challenge is determining whether people would be upset that we're 'tampering' with a comfort food. We need to know if they would be more willing to pay for ice cream with added nutritional benefits."

Gruen and his research team are looking at using the aai berry and remnants from grapes in wine-making to add nutrients to ice cream. They hope to have a prototype ready for tasting in the next six months.


Posted by: JoAnn    Source