Apr 9, 2008 Healthier Ice Cream With Wine By
Lindsay McMillan
Food Science and Technology is reporting that adding grape wine lees (GWL), the sediment left at the bottom of the barrel after wine making, to ice cream slows melting time while simultaneously boosting the amount of antioxidants.
The melting rate of ice cream was reduced by up to 80 percent when the GWL was at its highest concentrations.
"However, ice cream with high GWL contents also showed unpleasant effects, such as the decrease of overrun and the increase of particle size of fat globule," they stated. "These unwanted effects were minor at low GWL concentration."
Antioxidant activity in GWL remained stable in the ice cream making process, and an increase in the DPPH radical scavenging activity was observed.
The study comes about at a time of stagnation in the European ice cream market. Companies are striving for more premium products and unique flavor combinations.
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