Ice Cream Dairy Alternative Solutions
Our Oat-Standing™ Functional Oat Flour can help you deliver a range of ice cream dairy alternative solutions.
Goodness of Oats
Sourced from Irish family farms, we take great care to guarantee the highest quality of oatsconventional, organic, and gluten-free.
Oats are an excellent source of nutrition and are one of the most promising raw materials for preparation of functional plant-based food. Our extensive range of oat flakes and flours can be used in a range of solutions and applications to deliver great-tasting, highly functional and nutritious products.1
Oats are nutritious and healthy
Oats contain on average between 11-13% protein1
They are high in soluble fibres, especially ß-glucan, which helps to lower blood cholesterol2
Naturally Gluten Free
Naturally low in sugar, salt and saturated fats
Oats contain a range of minerals such as calcium, iron, magnesium and zinc
Suitable for vegans & vegetarians
www.tirlaningredients.com
Tirlán
Tirlán is an ingredient solutions partner to some of the world’s leading companies and brands. At the forefront of ingredient technology, we offer a range of solutions to match the ever-changing demands of the food and nutrition industry and its consumers. With quality dairy and grains sourced from 5,000 Irish family farms, combined with advanced market research and insights, our unique platform offers fully traceable and sustainably produced natural solutions to help our customers stay ahead of the curve.
What consumers say
Seen as healthier and more environmentally friendly, plant-based products have broad appeal and create a lot of traction within all dairy categories, including ice cream. Oats are one of the latest of many plant-based materials that have emerged as a nutritious dairy alternative source. Boosted by a sustainable and natural positioning that reflects consumer demands, the market now provides tasty treats for consumers who are opting more frequently for planet-friendly choices.
One in four consumers across the globe now classify themselves as flexitarian.
35% of UK ice cream consumers are interested in ice cream concepts that help to improve gut health.
38% of US consumers are trying to add more plant-based food to their diets.
49% of US consumers aged 18-24 agree that texture is an important attribute in ice cream and frozen treats.
60% of US Consumers claim to be interested in reducing their intake of dairy and animal based foods.
72% of US consumers claim that flavour is an important attribute when purchasing ice cream and frozen treats.
51% of Canadian ice cream and frozen treats consumers are open to trying ice cream made with dairy alternatives.
Sources: Mintel, Innova, Euromonitor
Key Characteristics of our Oat Flour in an Ice Cream Dairy Alternative
HEALTH Tirlán’s Oat-Standing™ Functional Oat Flour is rich in dietary fibre and beta glucans.
ENVIRONMENT Oats are an environmentally sustainable plant-based ingredient. Irish oats have a low carbon footprint as Irish soils produce high yields.
TASTE Our Oat-Standing™ Functional Oat Flour provides a neutral taste allowing you to achieve the flavour of your choice.
EASE OF USE Our Oat-Standing™ Functional Oat Flour is easy to incorporate into typical ice cream recipes and can be used in standard ice cream manufacturing equipment.
Let’s get technical
Typical Process of Creating an Oat Ice Cream Dairy Alternative
Typical Dairy Alternative Ice Cream Recipe and Nutritional Information
Our sample recipe, which contains our Oat-Standing™ Functional Oat Flour at a 9% inclusion rate, is a real plant-based innovation.
Preheating and ingredient mixing Aging of mix (4°C, minimum 4hrs) 1 Oat base formulation (minimum 15 mins) 2 Pasteurisation 3 Filling/packing (-5°C) 7 Blast freezing/ hardening (-25°C to -35°C) 8 5 Homogenisation 4 Continuous freezing (-5°C) 6 Sugar or alternative, oil etc. Storage (-20°C) 9
Ingredient (%) Oat-Standing™ Oat Flour 9.00 Refined Coconut Oil 8.00 Sucrose 12.00 Glucose Syrup 6.00 Stabiliser/Emulsifier Blend 0.20 Water 64.80 Typical Nutritional Information Per 100g Energy (kj/kcal) 720/172 Fat (g) 8.0 Carbohydrate (g) 23.7 of which Sugars (g) 13.95 Protein (g) 0.99 Fibre (g) 0.64 Beta Gluten (g) 0.38
Technical Insights to Meet your Customer’s Needs
AGING OF MIX
Aging of the ice cream dairy alternative mix allows the fat to partially crystallize and gives the proteins and stabilisers time to hydrate. This improves the whipping properties of the mix, therefore, aiding textural development. Through a unique manufacturing process, Tirlán’s Oat-Standing™ Functional Oat Flours deliver different viscosity profiles over a range of addition rates supporting optimum texture formation in the finished product.
MIX STABILITY
Stabilisers are often employed in ice cream manufacture to ensure superior structural and textural properties, however their presence can result in phase separation occurring. Visually assessed over time, Oat-Standing™ Functional Oat Flours show excellent emulsion stability characteristics with minimal stabiliser addition.
OVERRUN
Overrun is the percent of ice cream expansion attained from the amount of air incorporated in the product during the freezing process. Ice cream overrun affects smoothness, consistency & taste of the product, therefore affecting your profitability. By using Oat-Standing™ Functional Oat Flour, you can achieve at least 40% overrun rendering it suitable for multiple product ranges from luxurious and indulgent to a more economical product.
MELT & TEXTURAL PROPERTIES
The melt-down and textural properties of ice cream is affected by many factors, including the amount of air incorporated, the nature of the ice crystals, and the network of fat globules formed during freezing. Dairy alternative ice cream made with Oat-Standing™ Functional Oat Flour shows good resistance to melt over time and firm textural properties, maintaining the thick, creamy consistency in the tub and a desirable sensory experience for the consumer.
SENSORY
Oat-Standing™ Functional Oat Flour delivers superior functionality in an ice cream dairy alternative application without compromising on the pleasant mouthfeel and clean oaty flavour.
OUR R&D FUNCTION
The Innovation Hub
Our Innovation Hub houses world class facilities enabling us to bring our concepts to life.
Leading the way in process and technology
Functionalising and developing ingredients whilst always maintaining nutritional integrity.
Get in Touch
Our external ecosystem
Our extensive network of external partners ensures we are agile.
Developed by our experts
Our team of experts passionately researching the worlds of dairy and plant.
References
To find out more about how Tirlán can support you in developing your solutions, please contact us directly.
Email: info@tirlaningredients.com www.tirlaningredients.com
LinkedIn.com/showcase/tirlan-ingredients
Providing superior nutrition
At Tirlán the foundations of nutrition are built on dairy and plant. Our ethos: “Good for You, Good for the Planet”.
1. Welch, R.W., 2011. Nutrient composition and nutritional quality of oats and comparisons with other cereals. Oats: Chemistry and technology, pp.95-107.
2. European Food Safety Authority., 2012. COMMISSION REGULATION (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health. Available at: https://eur-lex.europa.eu/LexUriServ/LexUriServ. o?uri=OJ:L:2012:136:0001:0040:en:PDF (Accessed 12th Oct 2021).
The information contained on this bulletin is for B2B customers’, suppliers’ and distributors’ for information purposes only and not the final consumer. It is the responsibility of the food business producing products using our solutions to verify that any product claims are compliant with the regulations in the country of sale. Information in this bulletin is believed to be accurate and is offered in good faith for the benefit of the customer. However, we cannot assume any guarantee against patent infringement, liabilities or risks involved from the use of these products, formulas and information. The information and/or opinions contained in this document may be changed at any time without notice.
