Diabetic and Slimmers Ice Cream

* Now available in Vanilla, Raspberry Ripple and Chocolate flavour *

Here at Snugbury's we decided it was time to develop an all new ice cream that was suitable for diabetics and slimmers. But has the taste to complement our existing range of luxury ice creams. To do this we decided to use skimmed jersey milk ( renowned for its wonderful manufacturing capabilities).

We added double cream which made the 5% fat so that it could be called ice cream. Fresh concentrated whey was  added to give the ice cream the unique flavour normally only found in premium ice creams.

For body and sweetness a range of products have been incorporated to replace the sucrose normally used. Fructose because it is 80% sweeter than sucrose and therefore less  is needed. Its advantage to a diabetic and slimmer is that the fructose passes more quickly in solution from the stomach to the gut and has less effect on blood glucose insulin levels.

Polydextrose is an industry standard bulking agent widely used in diet products as it has only 25% of the calories of sugar. It is produced from dextrose by a patented heating process.

Lastly in this category is Actilight. A revolutionary new sweetener that contains one and a half calories less per gram than sucrose it is technically known as a fructo-ligosaccharid and is the first soluble fibre to promote bifidus flora. This is really exciting news for those people that buy yoghurt to improve their digestive health as 5 grams of actilight  has a similar improvement to the flora as 20 pots of yoghurt. Actilight is obtained from sugar beet by an enzymatic process.

Finally stabilisers and emulsifiers. These are widely used in the food industry. Stabiliser declared guar gum and locust bean gum ( extracted by water from the Mediterranean seeds ), carrageenan ( extracted by water from seaweed known as Irish Moss ). Help give the ice cream body and make it more likely to be taken home with the minimum of melt. Emulsify in this case is declared as mono and di-glycerides of fatty acid which is manufactured from a vegetable fat blend of hardened palm kernal oil and coconut oil. The main use of emulsifier is to ensure a thorough inclusion of milk fat which in turn ensures smoother texture and consistency of the ice cream.

Now avaliable in a 120ml pot

Wholesale enquiries welcomed.

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