From ice cream to frozen yogurt, maltols offer several benefits in frozen dairy dessert applications. Benefits are improved flavor, potentiated sweetness, increased creaminess, masked bitterness and suppressed bite.

Case Studies:

Case Study One: Lowfat Vanilla Ice Cream
Challenge: When the fat was removed from lowfat vanilla ice cream, the characteristic creaminess of the product was lacking.
Solution: Add 30 ppm maltol.
Result: The creamy mouthfeel was enhanced. Vanilla flavor was increased and blended. Also, the chalky, powdery off-notes, often associated with high solids content, were minimized.

Case Study Two: Aspartame Sweetened Strawberry Frozen Yogurt
Challenge: Product developed an off-flavor and metallic off=notes from use of high intensity sweetener.
Solution: Add 10 ppm ethyl maltol.
Result: Rounded flavor profile. Smoothness and creaminess was achieved while bringing out the fruit and berry flavors in flavored yogurts. Acid bite and off-flavors were masked.

Case Study Three: Raspberry Sherbet
Challenge: Product had acidic taste and lacked creaminess.
Solution: Add 20 ppm maltol.
Result: Fruit flavor was accentuated, flavor profile was rounded and a velvet mouthfeel was created.

More than a source...a resource

Reliable Products, Inc. is your resource for solutions. For more information on how maltols can solve your flavor problems, contact a Reliable Products Representative.

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