Abstract
Ice cream is made and eaten in almost every country in the world and the total global production is around 15 billion litres annually with a market value of around £35 billion. The challenge in reducing saturated fat (SFA) is to retain the desirable eating qualities of the ice cream, to which fat contributes a great deal. This chapter will explore the reduction of fat level, the option of fat replacers, the use of fats containing lower SFA and the application of novel processing to enable reformulation.
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