Characteristics of ice cream with lower fat content | Karakteristike sladoleda sa smanjenim sadrzajem masti
2009
Vucic, T.R., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Jovanovic, S.T., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Jovcic, A., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet | Zdravkovic, I.R., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet
Popularity of ice cream is based on its highly specific sensory characteristics. However, because of high energetic value due to sugar and milk fat presence, ice cream is often criticized by nutritionists. New nutrition trends and assortment development in ice cream industry resulted in appearance of ice cream with lower fat content, known as light ice cream. Since milk fat has a singnificant influence on sensory characteristics and structure of ice cream, producers had a important task to find adequate milk fat replacers. The consumer demand for low fat ice cream with characteristics similar to the standard ice cream, had to be satisfied. By application of new ingredients such as WPC, AFP, adequate mixture of stabilizers and emulsifiers, as well as extruder application and correction of some parameters of technological production process, defects of the low fat ice cream were successfully solved.
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