Creating Clean Label Ice Creams and Sorbets with SaporePuro: An Innovative Vegetable Fiber Solution

In the increasingly health-conscious and food-quality-conscious world, the trend toward clean label products is gaining momentum. Among the various options for making delicious ice cream and sorbets with a clean label and improved nutritional profile, SaporePuro's plant fibers stand out as an innovative and versatile solution. These fibers, derived from certified plant sources and obtained through natural and sustainable processes, can improve the texture and nutritional balance of products without compromising taste or texture.

Innovative Plant Fibers: The Key to Clean Label Ice Creams

SaporePuro's plant fibers are an ideal choice for those who wish to create clean label products without sacrificing quality or performance. These fibers, which are fully soluble and partially insoluble, offer a range of benefits that make them a valuable ingredient for formulating ice cream and sorbets:

• 100% plant-based and natural: SaporePuro's plant fibers are obtained from certified plant sources, ensuring a product free of artificial or GMO ingredients.
• Various functional properties: These fibers act as binders, stabilizers, and thickeners, helping to improve the structure and texture of ice creams and sorbets.
• Enhancement of nutritional profile: The addition of plant fibers allows the fiber content to be increased, making the final products healthier and suitable for a balanced diet.
• Clean Label: SaporePuro's plant fibers enable the creation of products with a clean label, meeting the needs of quality-conscious consumers of ingredients.

Flaxseed Fiber, Citrus Fiber and Textur Fiber: Best Choices for Clean Label Ice Creams and Sorbets

Among the various options available, two types of fibers stand out for their excellent properties and versatility in clean label ice cream and sorbet application:

1. Flaxseed Fiber: This plant fiber, extracted from flaxseed, is characterized by high molecular weight polysaccharides that impart thickening and stabilizing properties. The Flaxseed Fiber is particularly suitable for replacing artificial additives such as locust bean gum or carrageenan, helping to ensure a clean label and more natural formulation.

2. Citrus Fiber: Obtained from the edible part of citrus fruits, this fiber is renowned for its ability to bind water and improve the texture of final products. The Citrus Fiber is particularly suitable for creating ice creams and sorbets with a creamy texture and pleasant mouthfeel.

3. In third place is the new Textur Fiber, a blend of functional fibers from vegetables (corn and legumes).
   
   Textur Fiber is distinguished by its outstanding moisture-holding capacity, being able to bind up to 20 parts water for every part fiber. This attribute gives the final product a number of significant benefits. In particular, it helps to increase the softness and freshness of the product. Its gelling ability is effective at both low and high temperatures, ensuring stability, viscosity and consistent gel formation. In addition, Textur Fiber offers exceptional stability even in freezing/thawing conditions, and acts as an effective cryoprotectant. These characteristics are critical for maintaining product integrity and quality during transportation and storage. In addition, the use of Textur Fiber can lead to an increase in overall yield, making it an advantageous choice for food production.

Tips for using FlavorPure Fibers in Ice Creams and Sorbets

To get the best results with SaporePuro plant fiber, it is important to follow some guidelines:

• Use SaporePuro citrus fiber in a dose equal to 1 percent of the recipe to ensure optimal consistency when used as the only fiber.
• If you also use other stabilizers, you can reduce the amount of vegetable fiber to 0.1%-0.3% of the recipe per type of fiber. For example: 0.3% Linseed Fiber + 0.2% Citrus Fiber. 
• For completely clean label ice creams and sorbets, combine flaxseed fiber with citrus fiber for optimal texture and stability.
• For a more velvety effect Textur Fiber can help by far, with a dosage of about 1gr/kg (0.1%) already giving a better texture.

What thickeners do they correspond to?

Flaxseed Fiber is comparable to Tara Seed Flour, Citrus Fiber to Carob Seed Flour, and Textur Fiber to Guar Seed Flour.
Of course, these comparisons are to be taken very "with a grain of salt," but they can help in a practical sense to understand the kind of structure and absorption they generate.

Want more emulsion, overrun and creaminess? We've got you covered with alpha-cyclodextrin!

SaporePuro aphacyclodextrin in ice cream performs very well as a substitute for emulsifiers, increasing the overrun (air) in ice cream and consequently giving more creaminess in both ice creams and sorbets. 

Aphacyclodextrin, also known as Cyclic Dextrin, represents the new frontier for those who want to create ice cream with clean label, an impeccable taste experience and a positive ecological footprint. This extraordinary additive, available in 250-gram format, stands out for its versatility and unique characteristics.

Scientific research conducted by Unione Italiana Food's Gelato Products Group at Defens of the University of Milan has demonstrated the effectiveness of alpha-cyclodextrin as an alternative to classic additives. Added to the white base, together with milk phospholipids and citrus fibers, it makes for a textured, soft and light ice cream with greater resistance to melting.

Recommended dosage? 0.5gr to 2gr per kg of ice cream.

Good ice cream without additives!

In conclusion, SaporePuro's plant fibers offer a unique opportunity to create clean label ice creams and sorbets that meet the needs of modern consumers. With their functional properties and positive impact on the nutritional profile, these fibers are a valuable addition to any ice cream and sorbet formulation, allowing you to offer tasty, healthy and sustainable products.