Milk Protein Concentrates as Emulsifiers in Clean-Label Ice Cream

Ice cream cones

PROJECT LEAD:  Vincent Yeung, Cal Poly SLO

TIMELINE:  January 2021 – December 2022 (2 Years)

BACKGROUND: Global “clean label” estimated food sale at $180 billion in 2020, and more than 80% of consumers preferring simple and easy-to-recognize ingredient lists (Shelke 2020).  Dairy ingredients are well positioned to meet the demand for ‘clean label’ and high protein’ foods through MPCs (MPC is a natural emulsifier that could potentially increase protein content, convey a premium image, and improve texture).

OBJECTIVE: To compare the properties of ice cream made with synthetic vs. more natural milk protein-based emulsifiers, and to determine the optimum levels of these these milk-based “clean label” ingredients for shelf-
stable ice cream products. To support
California as the top ice cream producing state in the U.S. by promoting the use of milk protein concentrates as a premium ingredient.

INDUSTRY BENEFIT: Increase demand for MPC’s. Develop technologies for premium “high protein”, “clean label” products. Solve product deficits with dairy ingredients (MPC’s).  Reformulations of ice-cream to eliminate synthetic emulsifiers would be inevitable in the long run. Support the emerging trend of small local family-owned ice-cream manufacturers in California – knowledge generated from the proposed plant trials directly applicable to small-scale manufacturers. Project a positive dairy image on consumers who like to “buy local”.

Since the enactment of Assembly Bill AB 1486 on July 31, 2017, CDFA just in FY 17/18 issued 548 Limited Frozen Manufacturing Permits to allow businesses greater flexibility.