Method
Step 1
Mix whole milk and non-fat dry milk until well combined.
Step 2
Heat milk mixture, then add Tagatose and emulsifier/stabilizer blend.
Step 3
Continue mixing until there are no clumps.
Step 4
Add heavy cream.
Step 5
Pasteurize by heating to 155°F then raise temperature to 170°F and bring it back to 155°F for the remaining time. Must be above 155°F for 30 minutes. Alternate approved combination of time and temperature can be utilized.
Step 6
Cool to no lower than 130°F while homogenizing. Recommended homogenization pressure (2000 PSI first stage and 500 PSI second stage).
Step 7
Cool mix and store overnight under refrigeration.
Step 8
Freeze the mix through continuous freezer with desired overrun.
Step 9
Package and store at -20 °F
Our testing shows that Tagatose ice cream:
• Is lower in calories than ice cream prepared with sucrose
• Has similar sweetness and dairy taste profile to ice cream prepared with sucrose
• Maintains the smooth, creamy texture and mouthfeel found in traditional sucrose ice creams
• Has similar “scoopability” throughout the product’s shelf life, akin to sucrose
