Effects of fat replacers on the sensory properties, color, melting, and hardness of ice cream

We examined the effects of individual fat replacers on the physical and sen sory properties of fat-free ice cream. Ice creams (less than or equal to 0. 5% milk fat) were formulated with maltodextrin, milk protein concentrate, o r polydextrose. Lactose-reduced, freeze-concentrated skim milk was used to prepare a 1.6% fat ice cream mix. Experimental mixes were formulated to mai ntain 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. Compo sition, color, hardness, and melting characteristics were measured, and des criptive sensory analysis was used to score the ice creams. Only the maltod extrin sample was as white as 10% fat ice cream, whereas the polydextrose a nd lactose-reduced, freeze-concentrated skim milk samples were more yellow. Except for milk protein concentrate ice cream, products containing fat rep lacers were less hard than 0.1% fat ice cream. Products made with fat repla cers melted faster and were judged by the sensory panel to have less cream flavor than 10% fat ice cream. Although the lactose-reduced, freeze-concent rated 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 t he least desirable. The sensory analysis panel scored maltodextrin as best overall as a single fat replacer in fat-free ice cream. These results sugge st the need for development of fat replacer blends to optimize quality of f at-free frozen desserts.