The dairy-based formulation decisions revolve around whether to reduce or remove the lactose by filtration, precipitation or hydrolysis. The decision(s) about this question dictate the type of protein- and fat-containing ingredients that need to be used in the formulation. The chart “Sample Starter Formulations” provides examples of how a no- or low-lactose dairy dessert can be achieved by very different ingredient choices. Some ingredients are more available than others, depending on volume requirements and access to the appropriate processing equipment.
The truly non-dairy based formulation options revolve around the use of plant proteins (i.e., often soy) and vegetable oil sources to build balanced and organoleptically acceptable emulsions that can be made and frozen in existing commercial processing equipment that often is located in traditional dairy plants. Since the ingredients are inherently devoid of lactose, the determination of an acceptable tolerance level for the targeted demographic groups largely is a moot point; however, the question of product-induced flatulence by the residual carbohydrates in some vegetable protein sources is not. It has to be aggressively addressed at the ingredient selection level and final formulation level in order to avoid products that look acceptable in the pilot plant and then die in the marketplace. By virtue of being “non-dairy,” these formulas require special attention to the choice of fats used because this often affects texture and maximum achievable overrun for the frozen dessert product, as well as saturated and trans fat levels.