APPLICATION GUIDE

Sweeteners for Dairy & Frozen Desserts

Run frozen and fermented applications as separate trials. The right sweetness in a fresh mix does not settle scoopability, storage texture or whey separation.

What to test in the formula

Function	Ingredient / Grade	Typical inclusion	Note
Freezing behaviour and texture	Allulose ingredient	Confirm in a trial	At the same serving temperature, check hardness, scoopability, melt and crystals after storage.
Sweetness and finish	Allulose with monk fruit	Confirm in a trial	Taste in the actual dairy base and keep the control and serving conditions fixed.
Fermented-dairy stability	Custom dairy blend	Confirm in a trial	Record acidity, gel behaviour and whey separation. Compare base and fruit preparation separately if both change.

Choose a blend to screen

For frozen dairy, trial allulose with a high-intensity sweetener for separate control of solids and sweetness. For yogurt, keep the base and fruit-prep trials distinct before testing the combined pack.

Controlled ice cream trial