Batches of ice milks (2 - 5% milk fat) made with a carbohydrate- or a
protein-based fat mimicker were compared to conventional ice milk (4.8
% milk fat). Rheological, freezing, and melting properties were evalua
ted. The carbohydrate-based fat mimicker changed rheological propertie
s, resulting in higher viscosities, greater deviations from Newtonian
flow, and higher consistency indices. Less air was incorporated in the
mix containing the carbohydrate-based fat mimicker than in the contro
l or the mix with protein-based fat mimicker. The protein-based fat mi
micker mix had rheological and melting properties similar to those of
the control but achieved higher air incorporation than did the control
.