Formulas for Ice Cream with
Reduced Carbohydrate Content
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By W. J.
and
P. H.
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CORBETT
TRACY
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Circular 498
UNIVERSITY OF ILLINOIS . . COLLEGE OF AGRICULTURE
AGRICULTURAL EXPERIMENT STATION AND EXTENSION
SERVICE IN AGRICULTURE AND HOME ECONOMICS
CONTENTS
PAGE
New Formulas Use Low-Lactose Milk ..................... 3 Directions for Making Low-Lactose Milk .................. 4 Composition of Mix........................... ·........... 5 Formulas for lOO-Pound Batch ........................... 5 Caloric Values of Formulas............................... 6 Variety of Flavors Can Be Used .......................... 7 A Formula for Home Use ................................ 8 Urbana, Illinois
November, 1939
Formulas for Ice Cream With Reduced Carbohydrate Content
By W. J. CORBETT, First Assistant in Dairy Husbandry
and P. H. TRACY, Chief in Dairy Manufactures
OMMERCIAL ICE CREAM, as ordinarily manufactured, has
a carbohydrate content of about 20 percent, and consequently
is unsuited for diabetic patients, whose intake of carbohydrates
must be limited. 1 The carbohydrates in ice cream consist principally of
milk sugar (lactose), sucrose, and possibly dextrose. These must be
reduced if a product is to be manufactured that would be acceptable to
this group of consumers.
The potential demand for low-carbohydrate ice cream in any given
market would doubtless be limited, since only about 500,000 people 2 in
the United States, or one of every 260, are afflicted with this disease;
but it should be remembered that such a product would create good
will for the industry by broadening the diet of these patients.
The formulas for making ice cream of low carbohydrate content
given herein are the outcome of efforts to find a way of manufacturing
such ice cream both on a commercial basis and in the home.
C
NEW FORMULAS USE LOW-LACTOSE MILK
Regular ice cream is sweetened with 12 to 18 percent sugar (usually
about 15 percent). The addition of sugar not only increases the
palatability of the ice cream, but at the same time the sugar solids lower
the freezing point of the mix, making it possible to obtain the desired
consistency and to incorporate the desired amount of air by whipping.
The sugar solids also improve the body of the hardened ice cream and
add materially to its caloric value.
In early attempts to manufacture a satisfactory low-carbohydrate
lDiabetes is characterized by an increase of sugar in the blood and the excre­
tion of sugar in the urine. It is usually caused by a lack of insulin, which is
necessary for the proper utilization of sugar in the tissues. Altho the inj ection
of insulin is a common treatment for the disease, many patients also attempt to
control the disease by proper regulation of the diet. This is generally accom­
plished by limiting the total amount of food consumed and by reducing the
carbohydrate intake.
2Joslin, E. P. A Diabetic Manual for Mutual Use of Doctor and Patient,
5th edition, 1934. Lea & Febiger, Philadelphia.
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CIRCULAR
No. 498
ice cream, a product was prepared from cream, whole milk, gelatin, egg
yolk, and saccharin, containing 17 percent fat and 25.5 percent total
solids. Due to the absence of sugar the body was somewhat coarse, and
because of the relatively high freezing point of the mix some difficulty
was experienced in keeping the ice cream from freezing to the inner
surface of the freezer.
In order to lower the freezing point of the mix and thus facilitate
freezing, the formula was then modified by adding glycerin. Since
glycerin is converted into sugar in the body, thereby acting as a carbo­
hydrate, it was thought advisable to further lower the carbohydrate
content of the formula by the use of low-lactose milk solids.
DIRECTIONS FOR MAKING LOW-LACTOSE MILK
The method for making the low-lactose milk, as developed by the
authors,l is as follows:
1. Heat fresh skimmilk to pasteurizing temperature (145-160°
F.) and hold long enough to properly pasteurize it.
2. Add Hygell (a derivative of the Carob bean) at the rate of .15
to .20 percent. This may be added either before the milk is heated or
after it has reached pasteurization temperature. The milk should be
vigorously' agitated when the Hygell is added to aid 'in its dispersion.
3. Cool milk and Hygell mixture to 90° F. or lower and add
.075 to .10 percent of a calcium salt, such as calcium chlorid, in a 10
percent water solution.
4. Further cool the milk mixture until it registers below 50° F.
but not lower than 35 F.
5. Leave the mixture in a quiescent state in a closed, insulated
vat until separation of the casein and whey takes place. Twelve to 48
hours are required for complete separation.
6. Separate the lower layer, containing largely the protein por­
tions of the milk, from the whey portion by permitting it to flow from
the bottom of the vat thru a discharge valve.
7. Use the lower portion, which is high in total solids and low
in lactose, albumen, and ash, in ' the ice-cream mix. The solids content
of this lower portion generally lies between 15 and 17 percent. Analysis
of one batch showed the following composition: protein, 10.1 percent;
lactose, 4.2; other material, 1.5; total solids, 15.8.
0
lTracy, P. R., and Corbett, W.]. Preparation and use of low-lactose milk.
Food Research 4, No.5, pp. 493-498, September-October, 1939.
ICE CREAM WITH REDUCED CARBOHYDRATE CONTENT
5
COMPOSITION OF MIX
The mix composition that proved satisfactory for low-carbonydrate
ice cream was the following:
15 percent fat
4.5 percent normal serum solids
5 percent low-lactose solids
1.5 percent whole egg
.5 percent gelatin
.03 percent saccharin
4.0 percent glycerin added to the ice cream at the freezer l
FORMULAS FOR lOO-POUND BATCH
The following mixes can be frozen on either a batch or a contin­
uous freezer. An overrun of 80 to 90 percent is easily obtained and
gives a satisfactory body. Formulas 1 and 2 use low-lactose milk;
Formula 3 can be used when low-lactose milk is not available. The
procedure in each formula may need to be modified to comply with
local health regulations governing the time and temperature of
pasteurization.
Formula 1
Made with homogenized cream and low-lactose milk.
64.0 pounds homogenized 23.5 percent cream
30.0 pounds low-lactose milk (16-17 percent solids)
1.5 pounds whole egg
.5 pound gelatin
.5 ounce saccharin
Since homogenized cream is used it is only necessary to mIX the
products cold and then heat to 150 F. to thoroly disperse the egg and
gelatin and cool to 50 F. When ready to freeze, add 4 pounds of
glycerin to the above batch to make 100 pounds.
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Formula 2
Entire mIX homogenized, using cream, skimmilk and low-lactose
milk.
37.5 pounds 40 percent cream
26.0 pounds skimmilk
30.5 pounds low-lactose milk (16-17 percent solids)
1.5 pounds whole egg
.5 pound gelatin
.5 ounce saccharin
Mix the egg, gelatin, and saccharin with the "cold milk products,
then heat to 150 F. for 30 minutes and homogenize at a "total of 1500
0
ITliis lowers the freezing point about as much as does 15 percent sucrose.
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CIRCULAR
No. 498
pounds pressure and cool. When ready to freeze add 4 pounds of
glycerin to the above batch to make 100 pounds.
Formula 3
If the low-lactose milk is not available, the following formula can
be used:
73.5 pounds 22 percent cream
20.5 pounds 4 percent whole milk
1.5 pounds whole egg .5 pound gelatin .5 ounce saccharin If the entire mix is not to be pasteurized, as might happen when
homogenized milk and cream are available, it is necessary only to mix
the egg, gelatin, and saccharin with the cold milk products and heat
to 150 F. Hold at this temperature until the gelatin and egg are
dissolved, then cool. If the entire mix is to be pasteurized . and
homogenized, proce~d as in Formula 2.
At the time of freezing add 4 pounds of glycerin to the above
batch to make 100 pounds.
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Show Carbohydrate Content on Package
For the bene.fit of the diabetic patient, the caloric value of the ice
cream manufactured according to the above formulas should be printed
on the package; and it is also advisable to state that the carbohydrate
content is approximately 40 percent of that in ice cream of average
. composition and is equal to about 22 grams to a pint of ice cream.
Since the food laws in some states prohibit the use of saccharin as
a sweetening agent unless declared on the label, it is also well to indicate
on the container that the ice cream contains saccharin.
CALORIC VALUES OF FORMULAS
The caloric values 0 f unflavored ice cream made by the above
formulas and drawn at 80 percent overrun would be as follows:
Formulas 1 and 2
Calories per pint
of ice cr eam
(270 grams)
377.6 40.6 grams fat. ............... . ...... : . . . . . .. X 9.3 =
14.87 grams protein ..... . ... . ....... . .... .. .. X 4.1 =
61.0 21.8 grams carbohydrates ... . ..... .. ......... X 4.1 =
89.4 Total .......... . ....... . ...... . .... . ...... . .. . ...... 528.0 ICE CREAM WITH REDUCED CARBOHYDRATE CONTENT
Formula 3
7
Calories per pint
of ice cream
(270 grams)
46.1 grams fat..... . ........................ X 9.3
428.7 8.85 grams protein.. . . . . . . . . . . . . . . . . . . . . . . .. X 4.1
36.3
21.8 grams carbohydrates. . . . . . . . . . . . . . . . . . .. X 4.1 =
89.4
Total. ........ .. .................................... 554.4
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V ARIETY~ OF FLAVORS CAN BE USED
The low-carbohydrate ice cream will undoubtedly have a better sales
appeal if a variety of flavors are used. Concentrated flavoring material
low in carbohydrates or alcohol should be selected. The following
flavors have been found satisfactory:
l. Pineapple. Use a rather liberal amount of unsweetened crushed
pineapple. Three quarts of pineapple to 20 quarts of mix will give a
satisfactory flavor.
2. Pistachio. Add 1 ounce of pistachio extract and 1 quart of pis­
tachio nut meats to 20 quarts of mix. Add coloring until a light shade
of green is obtained.
3. Lemon, lime, orange. These flavors are best when supplied by
the true fruit extracts.
4. Mint. Use mint extract and flavor to taste. Do not use mint
candy.
S. Apricot. Soak 10 pounds of dried apricots overnight in 3 quarts
of water. Then cook until tender,about 1 to 2 hours, adding more
water if needed. Bring total weight to about 6 pounds either by boiling
off surplus water or by adding water. Add to 20 pounds of mix.
6. Vanilla. Use as in regular ice cream. If available, use the ground
vanilla beans, which are alcohol-free.
7. Chocolate. Use ~ pound of cocoa to each 5 gallons of mix.
Heat cocoa with mix at 175 F. for 15 minutes.
Undoubtedly other flavors can be used successfully in this type of
ice cream, but the above are especially recommended.
Several of these ice creams have been successfully marketed to a
group of people afflicted with diabetes. Several groups of nondiabetic
people who have also tried these products have pronounced them very
palatable.
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(See next page for a formula for home use.)
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CIRCULAR
No. 498
A FORMULA FOR HOME USE
There may be situations in which it is desirable to make a low­
carbohydrate ice cream at horne. Formula 3 is here modified to meet
this requirement; it will make 10 servings.
% pint (1;.1 cups) whipping cream (35-40% fat)
1
2
;.1
5
1
pint (2 cups) whole milk
eggs
tablespoon (4;.1 grams) gelatin
grains (.3 gram) saccharin
fluid ounce (2 tablespoons) glycerin
Add saccharin, gelatin, and egg yolks to milk and heat mixture to
160 F. for one minute while stirring constantly. Cool rapidly by
placing pan containing mix in cool running water. Stir the mix to
hasten cooling.
Household Refrigerator.-H the mix is to be frozen in the house­
hold refrigerator, pour the cooled mix into the freezing tray and place
the tray in the coldest part of the freezing compartment. Set regulator
for the lowest temperature possible. Permit mix to freeze to a slush.
Whip cream and egg whites separately and combine with partially
frozen mix, glycerin, and flavoring. Place completed mix in the freez­
ing tray. Freeze rapidly in order to prevent excessive iciness.
Tub Freezer.-The same formula is suitable for use with an ice­
and-salt tub freezer. The quantity can be adjusted to the size of the . freezer. In making the mix, heat the milk, whole eggs, gelatin, and saccharin to 160 F. for one minute. Cool and combine with the cream, glycerin, and flavoring. It is not necessary to whip the cream before adding it to the other mix constituents .
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6M-11-39-17707-S