![]() In most cases, 4-8% fat/oil should be sufficient for nonacid flavors < 4% fat/oil for more acidic fruit flavors. Each fat/oil will have its own flavor and compatibility with any added flavors. The old adage that any fat/oil should mimic the functionality and melting properties of milk fat is far too simplistic, given the broad array of plant fat/oil options available. ![]() Adding to the complexity is that nearly all plant-based fats/oils function differently from each other and from milk fat. Luckily, bitter side chains of proteins may become embedded in the fat/oil portion of the mix. Further, the amount, type and stability of the protein portion of the mix is ever so critical for emulsification and mix stability. This does not mean plant-based mixes need be “high-fat/oil” (> 10%) to carry the most fine of flavors (e.g., vanilla). This is due to the need to carry and, ultimately, release fat-soluble volatile components under the right conditions to deliver the complexity/nuances of any given flavor. There is a strict requirement for at least some fat/oil to be included in any plant-based frozen dessert mix. The amount/type of acid is critical as specific acids (e.g., citric, tartaric, ascorbic, etc.) can enhance flavor delivery in properly matched fruit-flavored products, but not with nonacid flavors. ![]() However, care is necessary, as too much acid can cause protein destabilization, loss of solubility and loss of other critical mix functionalities that will reflect in the finished frozen dessert. Ironically, the stronger the acid, the less “tart” it is. ![]()
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