**2.5 Dulce de leche for ice cream and dulce de leche for ice cream with additional ingredients**

DL may be labeled "DL for Ice Cream" or "DL for Ice Cream with \_\_\_\_\_" when its intended use is in the preparation of ice creams. This sales description is required when the product is added as caramel (INS 150 a, b, c, d).

Production of this type of dulce de leche has also grown due to the increase in the demand for new frozen desserts.

Because it is one of many ingredients used in ice cream and frozen desserts, dulce de leche manufactured for ice cream use needs to have a pronounced flavor and intense color. Moreover, characteristics that inhibit freezing need to be verified during production. Lactose crystallization plays the most important role in determining these characteristics. Manufacturing technologies that use the enzymatic hydrolysis of lactose during DL production for ice cream are recommended to inhibit crystallization.

### **2.6 Confectionery dulce de leche**

DL that has been enhanced with authorized thickening/stabilizing additives and/or humectants allowed in the Technical Regulation are referred to as "Confectionery DL."

 This market probably is probably the most competitive among DL manufacturers. It is characterized by 10-pound can packaging and large-scale manufacturing processes. Confectionery DL must meet certain requirements such as pronounced flavor (to enhance filling taste), high viscosity (for easy molding), and low microbial counts (to account for the additional manipulations involved). The technology used must address these needs, which is why thickeners and higher sucrose contents are used. The Technical Regulation allows for the addition of several thickeners; however, starch remains the most commonly used thickener (maximum of 0.5 g.100 mL<sup>−</sup><sup>1</sup> on milk volume). Sucrose can be used up to 30 g.100 mL<sup>−</sup><sup>1</sup> per milk volume.

### **2.7 Dulce de leche for industrial use only**

When DL is produced exclusively as a raw material for industrial preparation of other foods and contains a concentration of sorbic acid and/or its Na, K, or Ca salts higher than 600 mg.1000 g<sup>−</sup><sup>1</sup> up to 1000 mg.1000 g<sup>−</sup><sup>1</sup> (both expressed in sorbic acid), the label must include the term "Industrial Use Only."

### **2.8 Special types of dulce de leche**

### *2.8.1 Dulce de leche base paste and similar products*

Because there are no specific technical regulations for products found on the Brazilian Market such as DL Base Paste, DL Paste, and DL Candy Flavor, at time of printing, we will not include a discussion of their legislation.

 The use of starch and glucose is almost a requirement when manufacturing these products. It is currently possible to develop different product profiles for a variety of applications by the precise selection and inclusion of a starch in the product during manufacturing. The starches are modified in order to give the final product the plasticity, brightness, and consistency that baking and candy-making professionals expect for their fillings.

In sum, modified starches with improved gelling ability have been used for this purpose, which, in addition to lowering the cost, are easy to implement in the manufacturing process. Gelling occurs during the cooling and storage phases of product production. The gelation is due to intermolecular interactions of the polymers that form a three-dimensional network and confer the viscoelastic properties on it. Gelling time depends on the formulation type, package size, and storage temperature. Average gelling in this type of DL varies from 4 to 14 days after the end of the concentration/evaporation phase.

### *2.8.2 Diet dulce de leche*

 The already strong market for diet products continues to grow each year at rates that have driven some companies to specialize in the production of diet DL. The production technology for diet dulce de leche is advanced and very complex due to the limits placed on sucrose addition; these have a direct impact on the characteristics of the product both during manufacturing and after packaging.

### *Dulce de Leche—Chemistry and Processing Technology DOI: http://dx.doi.org/10.5772/intechopen.82677*

Sucrose in dulce de leche influences taste, yield, consistency, brightness of the final product, and protein adherence to equipment surfaces.

Thus, unlike other dairy products where sucrose is substituted for other high power sweeteners and substantially minimizes sugar withdrawal, the technology needed to make diet DL (without the addition of saccharose) calls for different ingredients that answer them. Sorbitol, pectin, modified starches, dairy proteins, and sweeteners are the most common additives used to make diet DL.

## *2.8.3 Milk drop (Pingo de Leite)*

Marketed in small drop-like pieces, milk drops have a firm coating with a soft, creamy interior. The dual texture characteristics are achieved by rapidly cooling and partially dehydrating the DL as it is poured in thin layers onto special trays. Generally, these trays have designs (company name or logo) that are embossed into the product.
