Aspartame and Polydextrose in a Calorie-Reduced Frozen Dairy Dessert

A calorie-reduced frozen dairy dessert was formulated using aspartame as the sweetener and polydextrose as the bulking agent. Two levels each of polydextrose/corn syrup solids combinations and microcrystalline cellulose were evaluated in a dessert consisting of 4% milkfat and 30.5% total solids. Taste panel data showed that the products were acceptable and that microcrystalline cellulose played an important role in the formula. Four levels of polydextrose/sorbitol combinations and two levels of aspartame were also evaluated in a 2% fat, 29.8% total solids frozen dessert. The taste panel data showed that usage levels between 0.05-0.1% aspartame and a maximum of 12% polydextrose produced an acceptable product.