Ben & Jerry’s and Magnum ice cream is undergoing a new secret recipe revolution to prevent melting at higher temperatures.
The goal is for cold treats to stay firm longer in warmer conditions, part of a drive to save energy and reduce the brand owner’s carbon footprint.
British consumer giant Unilever Hasn’t revealed exactly how it will make the new ice cream, but experts believe the answer is likely to be either using more starch or removing some of the sugar.
However, the latter’s insidious problem is that small changes to the ice cream’s formula can affect the delicate balance between texture and sweetness.
The aim of the ambitious experiment is to find a formula that retains the taste, firmness and “taste” of every Ben & Jerry’s and Magnum product at higher temperatures.
Revolution: Ben & Jerry’s and Magnum ice creams are undergoing a new secret revolution in recipes to stop them from melting at higher temperatures.
Unilever scientists want to create a new recipe for Ben & Jerry’s and Magnum ice cream so it doesn’t melt at higher temperatures. Experts say there are two options: reduce the amount of sugar in ice cream, or add some modified starch.
If the company can solve this puzzle, it is hoped that it will cut the carbon footprint of its freezers in stores around the world by as much as 30 percent.
Currently, Ben & Jerry’s and Magnum ice cream is stored at -18°C, but Unilever wants to keep it at -12°C.
Dr Edward Breeds, senior lecturer in physics at Nottingham Trent University, told MailOnline that the idea was made possible by “careful selection of ingredients”.
He said: “Adjusting the balance of sugars, starches and other constituents (such as flavors and colors) will probably be the first way to solve this problem.”
The reason it’s soft and can be scooped up in sub-zero temperatures is because sugar lowers the freezing point of the water in which it’s dissolved, explained an expert from the University of Guelph in Canada.
This was told by Professor Douglas Goff, who teaches ice cream courses. time: “The amount of ice at any given temperature (hence the hardness) is controlled by how much sugars and lactose from milk solids are dissolved in water.
“Because sugars don’t dissolve in ice, the less water there is, the more sugar is dissolved in it, so it stays unfrozen until the temperature drops a little more.”
He added, “So if your goal is to make ice cream firmer, you just use less sugar.” Of course, now you have to balance the sweetness.”
That’s one option, but the co-founder of food developer Bingham & Jones says there’s another way.
David Jones added that the key to stopping ice cream from melting at higher temperatures would be “locking in the water.”
“This can be done with some kind of modified starch or gum that wraps around the water and fat and gives them stability,” he said. Telegraph.
“It’s all about stability.”
Mr. Jones said that the advantage of this, compared to trying to get rid of sugar, is that the starch will not be sure to change the taste of ice cream because most of them are soluble and will not detract from the taste.
He explained that the addition of starch could potentially increase the cost of production, but that this could be offset by savings on energy costs.
Unilever has been working on this idea for about a decade.
Most recently, he was a probationary warmer freezers in Germany, etc. will soon begin new trials of its updated recipes in Indonesia.
Goal: The goal is to keep cold treats firmer for longer in warmer conditions, part of a push to save energy and reduce the carbon footprint of brand owner, Unilever.
Vision: British consumer giant Unilever has not revealed exactly how it will make the new ice cream, but experts believe the answer is likely to be either using more starch or removing some of the sugar.
The German study aimed to find out which ice cream recipes could potentially need to be changed, while the Indonesian tests will include melting point observations and taste testing of new formulations.
This was stated by the director of research and development of the company, Andrew Stahlo. Wall Street Magazine: “When my boss first said, ‘Why don’t we just do it?’ I said, “You’re crazy, it’s just not possible.”
If successful, Unilever is considering sharing the technology with other brands whose products are stored in its freezers.
The reason for this is that the sticking point in the company’s path is that many retailers use its freezers to store other brands of ice cream, which can lead to melting problems.
Unilever insists it’s not trying to drive competitors out of the market, so it wants to share any new formula it comes up with.
This will allow other companies to join the energy saving efforts.