LOW FAT, LOW-SUGAR ICE CREAM PREMIX
Field / Industry: Food and Nutrition
Patent Number / Registration Number: 2-2010-000221
Status of Application: Granted
Brief Description / Features of the Technology:
The low – fat, low – sugar ice cream is made using the basic ingredients and method of an ice cream preparation. Sugar and fat were partly substituted reducing the fat and calorie content of the product. It contains 3.5% protein and energy of 139Kcal per 100g sample which is much lower than regular ice cream and is a good choice for weight watchers. The fat content of low – fat ice cream is only 1.7% compared with regular ice cream which may contain 5 to 20 % fat.
Problem Addressed:
Diet-related disease such as diabetes, coronary heart disease, stroke, cancer and obesity.
Advantages:
Reduced consumption of high sugar and fat foods.
Market Potential:
Ice Cream manufacturers.
Inventors / Authors:
Ma. Elena G. Fernandez
Wenefrida N. Lainez
Dahlia A. Diaz
Charlie E. Adona
Benjamin T. Molano