Bruce Tharp

Bruce Tharp

Bruce Tharp is principal of Tharp's Food Technology, Wayne, Pa.
Articles

ARTICLES

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How to minimize added sugars in ice cream

Declarable reduction of ‘sugars’ while retaining sensory appeal is possible.
tharp and young dairy foods
Bruce Tharp
tharp and young dairy foods
Steve Young
May 15, 2019
The pending change to nutrition labeling regulations requiring the declaration of "added sugars" (AS) in the Nutrition Facts panel is likely to make AS content the subject of competitive market positioning. The pending increase in ice cream serving size from 1/2 cup to 2/3 cup (which increases AS by >30% per serving) further complicates AS management.
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Formulating ice cream with novel functional ingredients

As complex new ingredients are introduced to the ice cream mix, much remains to be understood about influences on physical/chemical properties.
tharp and young dairy foods
Bruce Tharp
tharp and young dairy foods
Steve Young
April 26, 2019
We have often noted the importance of various phenomena, including the agglomerated fat matrix and the size of ice crystals and air bubbles, to the sensory appeal and structural properties of ice cream. Key to managing these phenomena is a complex set of highly variable (sometimes unknown) functionalities.
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Consider ice cream mix processing advances

Novel approaches offer the potential to improve ice cream mix processing, but processors will want to keep a close eye on sensory appeal in the evaluation process
tharp and young dairy foods
Bruce Tharp
tharp and young dairy foods
Steve Young
February 7, 2019
Each innovative modification of ice cream mix processing must consider what is to be modified and the influence (+/-) on multiple-unit operations (i.e., assembly of amount/type of ingredients, creation of a uniform mix, pasteurization, homogenization, mix aging). Each operation has its own set of influences (+/-) on the chemistry and physics of any given mix going forward into other downstream processes.
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Manage ice cream composition development and changes

Multiple indices based on sound science and technology can be used to guide the reformulation process
tharp and young dairy foods
Bruce Tharp
tharp and young dairy foods
Steve Young
September 10, 2018
Need we remind ourselves, ice cream remains the only food produced with the express intent of being consumed frozen. Relevant "rules of engagement" (i.e., Mother Nature's rules of chemistry and physics) are not likely to change any time soon. Thus, contemplating the demands on any given ice cream mix relative to compositional changes under consideration is daunting.
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Ice cream

Successfully flavor ice cream in a cost-competitive environment

The management of flavor-related costs also requires a focus on elements that influence body, texture, sweetness and other factors.
tharp and young dairy foods
Bruce Tharp
tharp and young dairy foods
Steve Young
May 9, 2018

The perception of any given added ice cream flavoring is influenced, for good or bad, by appearance, aroma, acidity, taste (sweet, salty, bitter, sour), texture (smooth, creamy, rich) and temperature, including appropriate temperature-related chemistries of any given flavor.


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Improve nonstandardized frozen desserts

The creation of ice cream-like functionalities and sensory appeal involves new challenges on multiple fronts
tharp and young dairy foods
Bruce Tharp
tharp and young dairy foods
Steve Young
April 3, 2018

Ice cream formulation and processing have historically complied with the provisions of the U.S Standards of Identity (SOI) for Frozen Desserts with regard to composition, weight and, specifically, allowable ingredients.


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Use the right sweetener systems, stabilizers to avoid heat shock in gelato

We call the relatively high temperatures in a gelato cabinet the ‘danger zone.’ To mitigate heat shock, use the right sweetener systems and stabilizers.
tharp and young dairy foods
Bruce Tharp
tharp and young dairy foods
Steve Young
September 11, 2017

Gelato is most commonly presented for sale in a dip shop as a semi-solid product characterized by intense color and flavoring. Composition of gelato varies widely and may be positioned as gourmet, super premium or other market terminologies.


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Strategies for managing ‘added sugars’

Formulation options include use of high-intensity sweeteners. Processing techniques include using pre-aeration of the mix to produce smaller, more stable air bubbles.
tharp and young dairy foods
Bruce Tharp
tharp and young dairy foods
Steve Young
May 8, 2017

New factors will affect the composition of ice cream once changes to nutrition labeling regulations become effective mid-year 2018.


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Novel ingredients, process technologies reduce stress in ice cream

It is important to minimize and stabilize the size of ice crystals. Pre-aeration promotes small air bubbles with inherent resistance to growth during manufacturing and handling.
tharp and young dairy foods
Bruce Tharp
tharp and young dairy foods
Steve Young
April 5, 2017

As we have often noted, ice cream is the only food intended to be consumed frozen. Thus, dairy processors need to protect that which fails first, i.e., body and texture (which can be described as bite, chew, smoothness and creaminess.)


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