Revamping Ice Cream with Modified Starch

In this day and age, people are looking for tasteful yet guilt-free frozen treats more than ever. As people become increasingly health-conscious, ice cream enthusiasts often compromise on calorie and fat content to fulfil the urge for a smooth and rich texture. Without the additional calories, how can producers preserve that mouthwatering texture? The solution is in modified starches!

The Chemistry of Creaminess: How Ice Cream Gets Its Texture…

More than a treat for the taste buds, ice cream's delightful smoothness is the fine balance of fat, air, and ice crystals. In traditional recipes, the molecules of fat trap air and provide a luxurious creamy mouthfeel. However, as more consumers opt for low-fat or dairy-free alternatives, maintaining that amazing texture can become a significant challenge. This is where modified starches shine, serving as the perfect replacement for fat.

Did You Know?

Texture is often considered the primary factor influencing consumer satisfaction in ice cream. Research shows that texture can be even more critical than flavour for many consumers.

KREAMEKO: Your Solution for Creamy Ice Cream

KREAMEKO is specially designed to tackle the challenges faced by ice cream manufacturers. Here’s how this innovative ingredient enhances ice cream products:

1. Improved Creaminess

One of KREAMEKO's significant features is its ability to increase viscosity. This means low-fat and dairy-free ice creams can achieve consumers' desired richness and creaminess without guilt. Since KREAMEKO acts like fat, manufacturers could create products that meet a consumer's cravings but don't compromise health.

2. Stable Texture

It may also help in preventing ice crystal formation. Ice crystals normally cause most frozen desserts to have that grainy feel, and that is definitely undesirable. KREAMEKO starch makes sure your ice cream remains delightful, even for a long freezing time, in its smoothness and creamy consistency.

3. Cost-Effective and Sustainable

Production costs are significantly reduced due to the usage of modified starch, so it is an economical substitute for traditional fats without reducing the quality of the product. KREAMEKO's starch is perfect for those manufacturers who want to produce high-quality ice cream at a budget-friendly price due to the growing concerns regarding sustainability in food production.

Ice Cream Market Size and Trends

The vegan ice cream market is growing at a rapid rate because of the increasing demand for dairy-free, plant-based alternatives. Recent market research has found that the market for ice cream was estimated to be $520.9 million in 2019 and is expected to reach $805.3 million by 2027 at a CAGR of 13.7% from 2021 to 2027. Innovations in flavour and ingredient diversity, particularly almond, soy, and coconut-based types, are leading based on their desirable textures and flavours. North America currently dominates the market, while there is a high growth rate projected in Asia-Pacific.

Key Trends in Frozen Desserts

1. Low-fat, keto-friendly alternatives: Low-carb and keto diets have been the recent buzzwords. Many consumers are searching for a luxurious, silky texture without any sacrifice of taste. This makes KREAMEKO's Modified Starch a fantastic choice for newer frozen dessert recipes with fewer calories.
2. Vegan and non-dairy options: With an increasing interest in plant-based diets, the demand to stabilize vegan ice creams at a desirable texture has increased over time. KREAMEKO's starch helps manufacturers attain the desired smoothness, allowing for a wider range of product possibilities.
3. Authentic Flavors: As there is a growing demand for unique cultural flavours, KREAMEKO allows manufacturers to recreate traditional sweets such as kulfi and rabdi, providing healthier options while preserving original tastes. This innovation not only satisfies consumer desires but also helps producers diversify their product offerings.

Myth: That creamy texture is missing in low-fat or dairy-free ice cream.

Fact: The magic of modified starch lies here, such as KREAMEKO. Traditional fats give ice cream its mouthfeel, but KREAMEKO in low-fat or dairy-free treats prevents the grainy texture and hence improves mouthfeel, feels indulgent, and does not sacrifice smoothness. Enjoy that scoop of ice cream every time without guilt.

Versatile Applications of KREAMEKO

KREAMEKO is not just limited to ice cream; it enhances a variety of products across the food industry. Here are some applications where KREAMEKO truly excels:

• Ice Cream and Frozen Desserts: It helps maintain smooth texture in low-fat and dairy-free formulations, ensuring a creamy texture that delights consumers.
• Dairy-Free Shakes and Beverages: KREAMEKO adds a smooth thickness to non-dairy drinks, enhancing their overall appeal and mouthfeel.
• Traditional Sweets: For ethnic desserts like basundi and rabdi, KREAMEKO allows manufacturers to create lighter, healthier versions that still satisfy cravings.

Meet Modern Ice Cream Demands with Advanced Solutions:

If you want to elevate your frozen desserts to the next level, KREAMEKO's Modified Starch is the solution. Vinayak Ingredients specialises in unique starch solutions that improve the creaminess and durability of your ice cream products.

Explore the full potential of your products with KREAMEKO where quality meets health! 

For more information, contact us at sales@vinayakcorporation.com and visit our website at www.vinayakcorporation.com.