Can you site market examples and studies for Orafti FOS + high intense sweetener in Ice Cream Application


The current generation is well aware of the negative effects that entail when consuming excess sugar. Sugar has become a major hidden source of calories in our diet which has been strongly linked to the growing prevalence of health complications.

Consumers nowadays are trending towards healthy eating, searching for the healthier food and beverage choices with less calories and lower sugarcontent without sacrificing taste. Thus, sugar substitutes are becoming increasingly popular as sweetener replacers that also provide the sweet taste. are one the group of sugar substitutes. Sucralose, one of a high intensity sweetener that can be used in very tiny amounts – approximately 600 times sweeter than sugar (Khuenpet et al., 2015).

Furthermore, the incorporation of dietary fibers adds value to ice cream products. Increasing fiber intake will bring along numerous health benefits such as promoting weight maintenance and weight loss. Individuals with high intakes of dietary fiber appear to be at significantly lower risk for developing cardiovascular disease and diabetes. Frozen dessert formulated with Inulin and Oligofructose provide both technical functionality and nutritional benefits. Inulin and Oligofructose are the rising star prebiotic dietary fibers that can be incorporated in ice cream application to increase the dietary fiber, replace fat and modify texture.

Studies on Inulin/Oligofructose in Ice Cream Application

References Description Conclusion
Balthazar et al., 2017. The control sheep milk ice cream (T1) was made with 60% (v/v) skim sheep milk, 25% (v/v) sheep milk cream, which corresponded to 10% (w/w) fat, 0.99% (w/v) stabilizer and emulsifier and 14% (w/v) sucrose. The other seven formulations were manufactured with 74% (v/v) skim sheep milk, and 10% (w/w) of different prebiotic dietary oligosaccharides: inulin (T2); fructo-oligosaccharide (T3); galacto-oligosaccharide (T4); short-chain fructo-oligosaccharide (T5); resistant starch (T6); corn dietary oligosaccharide (T7); and polydextrose (T8). The prebiotic inulin and fructo-oligosaccharide have proven to be a promising alternative as fat substitutes in sheep milk ice cream formulation, due to the similar rheological properties and sensory attributes.
Khuenpet et al., 2015. A low sugar, yoghurt-flavored ice cream containing sucralose and inulin (Orafti®HSI) was prepared to study the outcomes and its sensorial acceptance. Positive results showed that it is possible to produce sugar-free, vanilla-flavored ice cream and yoghurt-flavored ice cream with reduced sugar by half replacing the sugar with sucralose and the incorporation of inulin.
Soukoulis et al., 2010. The ice cream mixes composition was: 8% fat, 11% milk solids non fat (MSNF), 16% total sugar solids (provided as crystalline sucrose and partially as bulk sweeteners), 0.2% stabilizer (an 8:2 blend of xanthan gum and microcrystalline cellulose) and 0.2% emulsifier (Mono-diglycerides of fatty acids, 60% monoester content). The bulk sweeteners were used as partial substitutes of sucrose (control sample) at the ratios of 10:90 and 30:70. The partial substitution of sucrose by fructooligosaccharides led to a significant increase of hardness of ice cream, uniformity of ice crystals and rheological properties. Fructo-oligosaccharides and low DE cornstarch hydrolyzates led to improved creaminess and mouth-coating, increased in-mouth gumminess as well as reduced icy and coarse sensation.


Market Examples

Derinice Low Fat Ice Cream

Contains maltitol, erythritol and inulin

ProYo Low-Fat, High-Protein Ice Cream

Contains whey protein concentrate, xylitol and inulin

ISKREAM Frozen Desserts

It’s sweetened with a blend of erythritol, inulin and stevia.

Derinice Low Fat Ice Cream

Contains erythritol, Fructooligosaccharides, Inulin and Stevia

Hennig-Olsen Easy Lactose-free Vanilla Ice Cream

Contains maltitol, erytritol, Fructooligosaccharides and Inulin

Just Ice Vanilla Ice Cream

Contains Fructooligosaccharides, Inulin and stevia



Balthazar, C. F., Silva, H. L. A., Cavalcanti, R. N., Esmerino, E. A., Cappato, L. P., Abud, Y. K. D., Moraes, J., Andrade, M. M., Freitas, M. Q., Tavares, M. I. B., Raices, R. S. L., Silva, M. C. & Cruz, A. G. (2017). Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study. Journal of Functional Foods35, 564-573.

Khuenpet, K., Jittanit, W., Watchrakorn, T. & Pongpinyapibul, T. (2015). Effect of the Sweeteners on the Qualities of Vanilla-Flavored and Yoghurt-Flavored Ice Cream. Kasetsart Journal – Natural Science49(1), 133-145.

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