Modjeska Herndon

Characteristics, Quality, and Viability of Probiotics in Frozen Desserts

FOS4041
March 12, 2015
N00870512

Introduction
Probiotics are defined as live microorganisms that confer health benefits on the host when
administered in adequate amounts.1,2,3,4,5,6,8, Prebiotics are non-digestible substances that provide a
beneficial physiological effect on the host by selectively stimulating the favorable growth or
activity of a limited number of indigenous bacteria; these prebiotic compounds are consumed by
probiotics as an energy source in the colon.1 This results in an increase in the probiotic count and
the reduction of pathogen microorganisms in the gut.1 Probiotic foods are further defined as a
food product that contains viable probiotic microorganisms in sufficient populations incorporated
in a suitable matrix.1 This also means that their viability and metabolic activity must be
maintained in all steps of the food processing operation, from their production up to their
ingestion by the consumer, but also through the digestive tract.1
According to Turgut and Cakmakci, a probiotic culture must first be considered as a
valuable candidate before is it used as a dietary adjunct.2 In order for a probiotic culture to be
considered a valuable candidate or even provide benefits to the host, it must first conform to
certain requirements. The culture must be a normal inhabitant of the human intestinal tract,
survive passage through the upper digestive tract in large numbers, be capable of filling an
ecological niche, and have beneficial effects when in the intestine.2 In order to survive, the
probiotic strain must be resistant to bile salts present in the lower intestine, gastric conditions
with a pH of 1-4, enzymes present in the intestine, and toxic metabolites produced during
digestion.2
According to the Academy, at this point in time it is not possible to accurately pinpoint a
minimum dose of probiotics that is needed for a beneficial effect.2 Unfortunately, the required

dose varies for different strains and the specific health effect for each strain is still under
investigation.2 Although, it is stated in many studies that populations of 106-107 colony forming
units (CFU) per gram in the final product are established as therapeutic quantities of probiotic
cultures in processed foods.1,2,3,4,5,6,8 Many studies have shown the wide range of health benefits
from consuming probiotics, including but not limited to inhibition of bacterial pathogens;
reduction of serum cholesterol levels; reduction in the incidence of constipation, diarrhea, and
bowel cancer; improvement of lactose tolerance; calcium absorption and vitamin synthesis; and
stimulation of the immune system.2 And with the rise of functional foods, its no wonder why so
many consumers are turning to functional probiotic foods such as yogurt, fermented foods, or ice
cream in order to attain health benefits.
Vehicles for Probiotic Bacteria
The rise of functional foods has occurred at the convergence of many critical factors,
such as: awareness of personal health deterioration, led by busy lifestyles with poor choices of
convenience foods and insufficient exercise; increased incidence of self-medication; increased
level of information from health authorities and media on nutrition and the link between diet and
health; scientific developments in nutrition research; and a crowded and competitive food
market, characterized by pressurized margins.5
Probiotic bacteria have been incorporated into fermented and non-fermented ice cream,
which is an ideal vehicle for delivery of these organisms in the human diet. These are considered
ideal vehicles due to the composition, which includes milk proteins, fat and lactose, as well as
other compounds.4 Criscio states, that milk and dairy products have been at the forefront in the
functional food area and at present, they continue to be the main vehicle for the administration of

probiotics.6 Not only are there many types of probiotic supplements currently on the market, but
there is also a wide array of different functional dairy products currently being proposed such as,
cheeses, fermented milks, yog-ice cream, cheese-based dips, and many more.6 The addition of
probiotic cultures to these foods, in addition to adding value to the product, provide it with the
advantage of being functional.
Non-dairy probiotics also have a big importance due to the vegetarianism and lactose
intolerance. Vegetarianism, lactose intolerance, cholesterol content, and allergenic milk proteins
are the major drawbacks related to the intake of dairy products, which makes the development of
new non-dairy probiotic foods so important.5 However, fruit juices, desserts, and cereal-based
products featuring probiotics may also be suitable vehicles for delivering probiotics, as well as
soy based products.5
Production of Functional Probiotics
Probiotic ice cream is a partially acidified frozen dairy dessert structurally similar to ice
cream.12 Soukoulis states, that the acidification of the ice cream mix can be carried out either by
the direct inoculation of the mix with the probiotic culture (bifidobacteria, Lactobacillus
acidophilus, Lactobacillus johnsonii, Lactococcus lactis, Lactococcus cremoris) or by simply
blending the ice cream mix with acidified yogurt or probiotic yogurt.12 Since the growth and
viability of probiotic cultures is influenced by temperature, cold stress is an important issue in
the manufacturing of probiotic ice cream.7 If ice crystals form on the inside or outside of these
bacteria, then they may be lethally injured due to the rupturing of the cell membrane or
damaging of a cell wall.7 It is expected that some of the cells die from the process of freezing.
However, the damage caused to the cells by the combination of freezing, thawing, and the

mechanical stresses generated by mixing and incorporating oxygen into the mixture, during the
manufacturing of ice creams, may result in even lower viability.7 This in turn aggravates the
negative effects on the efficacy of probiotic ice creams.7
Characteristics of Frozen Desserts Containing Probiotics
In order to protect the viability of the probiotic bacteria in ice cream, several steps are
used in order to achieve this goal. Inulin is often used in the production of probiotic ice cream.
Inulin is a non-digestible carbohydrate, which is considered to have prebiotic properties such as
the ability to stimulate probiotic bacteria. It is due to these features that inulin is often used as a
matrix for capsules that need to reach the colon and survive the upper part of the gastrointestinal
tract.2,8 Often times, one can find the addition of inulin in probiotic ice creams because not only
does inulin have prebiotic characteristics, but it also serves as a thickener during ice cream
production.6
There are many variables that can contribute to the viability of the probiotic strains in ice
cream, such as strain of probiotic used; pH; storage temperature; presence of competing
microorganisms and inhibitors; increasing or decreasing levels of cream, fat, and sugar; freezing
time in the production of the ice cream; addition of inulin or other prebiotics; shelf-life of ice
cream after purchasing; how much air is incorporated into the ice cream; and overrun.5,8 Spray
drying is a process that is commonly used for the microencapsulation of food materials because
it has a rapid, low-cost production, high reproducibility, and suitability for several different
industrial applications, such as ice cream making.8 The survival rate of probiotic cultures during
the spray drying process depends on a number of factors such as type of probiotic strain used,
outlet temperature, and the use of carrier agents.8

Probiotic ice cream differs from that of other probiotic adjuncts because there are many
other probiotic supplements on the market that can be consumed a variety of ways. Nowadays,
one can find probiotic and prebiotic supplements that can be sprinkled directly onto food; stirred
into beverages; or taken as capsules, tablets, or even chewables.4
Sensory Appeal
Studies have shown that the addition of cream has the ability to significantly affect the
acidity and viscosity of the mixes, all while having no affect on the pH.2 It has been observed
that one can increase the texture and taste of probiotic ice creams with increased levels of fat and
sugar; this not only gives the ice cream a more appealing taste but also provides the ice cream
with a firmer texture.2
Studies have shown that consumers find probiotic ice cream more appealing when it has a
higher viscosity, due to the addition of cream, inulin, sugar, or fat. It has also been shown that the
public enjoys consuming probiotic ice cream when there is little to no sour or fermented taste.
According to Turgut, the fermented taste can be attributed to the pH of the ice cream.2 In a study
conducted by Turgut, L. acidophilus and B. bifidum containing ice creams was judged to have a
significantly stronger fermented taste than other samples.2 It has been verified that ice cream with
a higher sugar and fat content is softer and has a slower melting point, which may be desirable
by consumers.3
The manufacture of ice cream with an adequate supply of viable probiotic bacteria not
only has to do with the survival of the probiotic strains during frozen storage, but also has to do
with the process of overrun.7 Overrun is defined as the incorporation of air which is an
intrinsic and compulsory step in the ice cream making process.7 This process in the production of

ice cream is responsible for body lightness and the formation of a smooth structure, influencing
characteristics such as the melt down and hardness properties.7 Too little air in the overrun
process produces an ice cream with a heavy, soggy body while too much air brings a fluffy
body.7
Application to Dietetic Practice
According to Douglas, there is an accepted scientific definition for the term probiotic,
even though there is no legal definition.4 Consequently, the term probiotic is used
commercially even when the minimum scientific criteria for probiotics are not met.4 Consumers
and health care professionals are at a disadvantage in choosing among the broad assortments of
supplements and now increasing number of food products claiming to be probiotic, due to the
absence of a legal definition.4
It is known that there is a long list of different health effects that can be attributed to the
consumption of probiotics, so no wonder there are so many consumers who are looking to
improve their health with the consumption of probiotic foods. The Academy states that there are
two groups of people that probiotics are likely to be an interest to: first, those who have specific
health concerns for which evidence of efficacy of probiotics is available, and second, generally
healthy people who are interested in probiotics to keep them healthy.4
According to Douglas, a plethora of reviews are available that provides a comprehensive
view of the numerous types of health effects and the mechanisms of action that have been
discovered for probiotics.4 As previously stated, certain strains give certain benefits. Due to the
myriad of strains and the limited number of benefits of each strain, dietitians should become

knowledgeable about the benefits of the most readily consumed strains. This would help
consumers decide on which probiotic product is right for them.
Although health claims are allowed on foods and supplements with approval of the US
Food and Drug Administration, no health claims have been approved for probiotics.4 Therefore, it
is up to food and nutrition professionals and consumers alike to read labels and remain alert to
the differences between marketing puffery and factual nutrition and ingredient declarations, both
of which are displayed on food labels.4 Furthermore, when it comes to prebiotic claims, it is the
recommended current practice for food manufacturers who are making structure/function claims
to declare the amount of prebiotic shown to provide a particular benefit, in addition to the
amount contained in one serving of the product.4 Up to four servings may be required to meet the
level of demonstrated benefit.4 If clients need any further information, one can find a wealth of
information about the way these products are presented, as well as the scientific references
supporting specific marketing claims can be found on product manufacturers Web sites.4
According to Patch et al., the roles of entry-level competencies for all dietitians will be
changing due to the increasing availability and use of functional foods.5 Some of these roles
include providing expertise to the food industry relating to the development of future foods;
education of the public, health care professionals and food companies regarding their role in
health management; working with other food and nutrition organizations and government to
develop and enhance regulatory standards for functional foods; and participating in applied
research in this evolving field.5 The Academy states that it is imperative that registered dietitians
continually update their knowledge base on functional foods and bioactive food compounds in
order to remain the nutrition experts.14

Conclusion
As previously stated, probiotics are known to provide a plethora of beneficial effects on
the host.1,2,3,4,5,6,8 Due to the increase in the manufacturing and consumption of functional foods, it
only makes sense to create probiotic ice cream. It has been shown in many studies that ice cream
is a suitable vehicle for probiotic bacteria for numerous reasons including the composition of ice
creams milk proteins, fat, and lactose, as well as other compounds.4 Multiple studies have shown
that the general public will find probiotic ice cream appealing if there is an increase in cream, fat,
or sugar during the ice cream making process.8 There are many variables that need to be taken
into consideration before creating probiotic ice cream such as storage temperature, incorporation
of oxygen, type of probiotic strain used, overrun, shelf-life after purchasing, and other
microorganisms and inhibitors used in the production of ice cream.5,8 Since so many people are
interested in consuming probiotics for a number of reasons, it is important for dietitians to
become familiar with the general benefits of consuming probiotics, probiotic strains, the benefits
of popular strains. As well as deciphering probiotic product labels (whether they be food or
supplement), educating the public about probiotics, alternatives to probiotics with dairy for
vegetarians and those who are lactose-intolerant.4,5,14 It is easy to see why probiotics are
becoming such an important topic in the world today.

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