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We examined the effects of individual fat replacers on the physical and sensory properties of fat-free ice cream. Ice creams (≤0.5% milk fat) were formulated with maltodextrin, milk protein concentrate, or polydextrose. Lactose-reduced, freeze-concentrated skim milk was used to prepare a 1.6% fat ice cream mix. Experimental mixes were formulated to maintain the sweetness intensity and freezing characteristics...
Ice creams were prepared that varied only in the percentage of milk fat (0.1, 3, 7, or 10%) and the corresponding total solids. All mixes were formulated to have similar freezing points and percentages of water frozen. Quantitative descriptive analysis was used to develop a ballot, which was then used by a trained sensory panel to assess the appearance, flavor, and texture of the vanilla ice creams...
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