Could adding freeze dried fruit powder slow ice cream melting?

摘要

Researchers have found freeze drying technology could result in tastier ice-cream which melts at a slower rate -offering food processors new opportunities according to a leading freeze drying manufacturer. The research, carried out by the Agricultural Research Service in the USA, proved freeze-dried fruit powders including strawberries, blackberries and raspberries improved the taste and structure of ice-cream and other frozen desserts. Freeze dried fruit powders provide a raw fruit alternative to traditional stabilisers such as xantham gum or sodium alginate. With a rise in consumer demand for natural ingredients driving new food markets, food processors can benefit from using raw ingredients in sweet products, according to Diana Morris, Country Manager UK from European Freeze Dry.