Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream

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Abstract 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 of a 10% fat ice cream mix. Ice creams with 10 or 0.1% fat were prepared as controls. Composition, color, hardness, and melting characteristics were measured, and descriptive sensory analysis was used to score the ice creams. Only the maltodextrin sample was as white as 10% fat ice cream, whereas the polydextrose and lactose-reduced, freeze-concentrated skim milk samples were more yellow. Except for milk protein concentrate ice cream, products containing fat replacers were less hard than 0.1% fat ice cream. Products made with fat replacers melted faster and were judged by the sensory panel to have less cream flavor than 10% fat ice cream. Although the lactose-reduced, freeze-concentrated skim milk product had the lowest level of undesirable flavors (i.e., corn syrup, milk powder, and aftertaste) relative to the products prepared with the other fat replacers, its textural characteristics were scored as the least desirable. The sensory analysis panel scored maltodextrin as best overall as a single fat replacer in fat-free ice cream. These results suggest the need for development of fat replacer blends to optimize quality of fat-free frozen desserts.