Adding Bifidobacterium longum (Freeze-dried) to Ice Cream

Yes, you can add Bifidobacterium longum (200 billion/g) (Freeze-dried) to ice cream. Ice cream is actually an excellent carrier for probiotics because the low storage temperature and high fat/solid content help protect the bacteria and maintain their viability over time.

To maintain the maximum efficacy of the microorganisms, follow these guidelines:

1. Avoid High Temperatures

Probiotics are living organisms and are highly sensitive to heat.

• Do not add the powder during the pasteurization or heating phase of the ice cream mix.
• Wait until the ice cream mix has cooled down completely (below 30°C, ideally closer to 4-10°C) before adding the probiotic.

2. Timing of Addition

The best time to add the freeze-dried powder is:

• During the Aging Process: If you age your mix in the refrigerator, you can stir in the probiotic then.
• Just Before Churning: Add the powder to the cooled mix right before putting it into the ice cream maker. This ensures even distribution without exposing the bacteria to heat.

3. Mixing Method

• Gently whisk or blend the powder into a small portion of the liquid mix first to create a "slurry" to prevent clumping, then incorporate that into the main batch.
• Avoid high-shear mixing for extended periods, as the physical stress can potentially damage the cell membranes, though temperature is a much greater concern.

4. Dosage Calculation

Since this product is highly concentrated (200 billion CFU/g), you only need a small amount.

• A common target for "probiotic" claims is at least 1 billion ($10^9$) CFU per serving at the time of consumption.
• To achieve 1 billion CFU per serving using this 200 billion/g powder, you would need only 0.005g per serving. You may want to add slightly more to account for any natural decline during storage.

5. Storage

• Keep the finished ice cream at a stable freezing temperature (ideally -18°C or lower).
• Avoid frequent freeze-thaw cycles, as the formation of large ice crystals can physically damage the probiotic cells.

By adding the Bifidobacterium longum after the heating stage and keeping the product frozen, you can effectively deliver live probiotics in a delicious format.