Use of fat replacers in the production of reduced-calorie vanilla ice cream

Aykan V., Sezgin E., Guzel-Seydim Z. B.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol.110, no.6, pp.516-520, 2008 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 110 Issue: 6
  • Publication Date: 2008
  • Doi Number: 10.1002/ejlt.200700277
  • Page Numbers: pp.516-520
  • Keywords: fat replacer, ice cream, inulin, Simplesse, MILK-FAT, INULIN


The purpose of this research was to determine the effects of different fat replacers on the sensory and texture attributes of vanillin-flavored ice cream. Inulin is a fairly new fat replacer which has been proven to be a health promoter. Two vanilla ice cream formulations were produced using different ratios of inulin and Simplesse (R) as fat replacers to provide better flavor and textural properties. Aspartame and acesulfam-K were used as sweeteners in the low-calorie ice creams. Sensory and instrumental analyses were used to evaluate the texture quality of light (4.55%) (control group), low-fat (2%) and fat-free vanilla ice creams. The experimental mixes were significantly more viscous than the control mix due to the water binding capacity of carbohydrate- and protein-based substances. The texture scores of the ice creams (sensory evaluation) paralleled the viscosity values. Ice creams manufactured with fat replacers were free of cooked-milk flavor. The energy value of ice cream was reduced compared to full-fat ice cream (207 kcal/100 g): by 75% for non-fat ice cream, 71% for low-fat ice cream and 41% for light ice cream. An increase in total solids in the mix resulted in better texture, a lower melting rate and better shape retention.