Abstract
Lactobionic acid (LBA) has many potential applications. This study aimed to evaluate the application of LBA in ice cream production, including its effect on the physico‐chemical properties of ice cream mix, and overrun and melting behaviour of ice cream. The rheological properties of ice cream mix and ice cream made with LBA were evaluated. The physico‐chemical properties of ice cream produced with 2–3 g/kg LBA were comparable to ice cream made with a commercial stabiliser and emulsifier. However, the addition of LBA in higher concentration in the current study resulted in a harder ice cream texture and lower overrun.
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