Low-fat ice cream production using three-component matrices

The purpose of the study is to develop ice cream formulations with reduced fat and sugar content. A three-component matrix of applesauce, whey and sodium alginate was considered as a substitute for sugar and fat in ice cream. The resulting matrix differs in the content of protein, lipid and carbohydrate fractions in its composition. In ice cream samples, 0 %, 50 %, and 100 % cream and sugar were replaced with a three-component matrix. The organoleptic parameters, whipping ice cream, melting rate, time of appearance of the first drop, accumulation time of 10 ml were determined. Ice cream samples were distinguished by good organoleptic characteristics, pleasant taste, aroma and texture. Despite the absence of cream and sugar, the sample with 100 % cream and sugar replacement had a pleasant milky taste, the consistency was also similar to ice cream cream, although it was the most foamy. Also, due to the more foamy consistency, this ice cream sample was less stable and quickly lost its shape. The whipping rate in the test sample with 100 % cream and sugar replacement (251 %) is twice as high as in the test sample with 50 % cream and sugar replacement (121 %) and almost 5 times higher than in the control sample (57 % ), which indicates that the absence of heavy cream and the addition of a three-component matrix contribute to a greater saturation of the mixture when it is whipped. The test samples whipping is in the range of the ice cream sundae whipping which indicates a high potential for using a three-component matrix to replace fat in ice cream without deteriorating its whipping characteristics.