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// Application 04 of 07
Sugar free ice creams, frozen desserts and flavoured milks with the body of sucrose, controlled freezing point behaviour and a low glycaemic load.
1:1
sucrose replacement in mix
2 kcal/g
half the calories of sugar
Tooth-friendly
non-cariogenic
// Why isomalt here
01
Freezing point you can tune
Isomalt depresses freezing point less than sucrose, giving a firmer scoop. Blend with a small share of polydextrose or erythritol to dial texture.
02
Body in the mix
Total solids matter in ice cream. Isomalt keeps solids and viscosity where sucrose left them, so overrun and meltdown behave.
03
Clean in milk systems
No reaction with milk proteins, no browning during UHT or retort, and no off-notes in flavoured milks and desserts.
// How it performs
Typical values for NT-ST-80 in this application. Batch COAs and full specification sheets ship with every sample.
Mix replacement
1:1 for sucrose by weight in ice cream and dessert bases
Freezing point
Less depression than sucrose; expect a firmer product at the same draw temperature
Heat treatment
Stable through pasteurisation, UHT and retort
Protein interaction
None. No Maillard browning with milk proteins
Recommended grade
NT-ST-80, fine, 80 mesh
// Formulation notes
01
Dissolve NT-ST-80 in the warm mix before homogenisation. It goes in with the milk solids, at the same point sucrose would.
02
Target the same total solids as your sucrose control. If scoopability is too firm, replace 10 to 20% of isomalt with erythritol or glycerol.
03
Pair with a high-intensity sweetener for sweetness parity; isomalt alone reads about half as sweet as sucrose.
