Trends in Food Science & Technology 86 (2019) 34–40

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Trends in Food Science & Technology

journal homepage: www.elsevier.com/locate/tifs

Review

Application and functions of fat replacers in low-fat ice cream: A review T

a,∗ b c
Mehdi Akbari , Mohammad Hadi Eskandari , Zahra Davoudi
a
Department of Research and Development, Zarrin-Ghazal Co, Shiraz, Iran
b
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
c
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran

A R T I C LE I N FO A B S T R A C T

Keywords: Ice cream as a complex multi-phase food consists of fat globules, air bubbles and ice crystals dispersed in a semi-
Ice cream frozen solution. Ice cream contains about 12% fat, which plays a significant role in ice cream structural and
Fat replacer organoleptic properties. On the other hand, consumers are interested in consuming low-fat foods. Consequently,
Maltodextrin nowadays many fat replacers are utilized in low-fat ice cream that can mitigate textural and sensory defects
Polydextrose
caused by reducing fat content. Fat replacers are categorized into three groups based on their compositions:
Inulin
lipid, protein and carbohydrate-based. Most common fat replacers used in ice cream include inulin, mal-
todextrin, polydextrose, milk proteins, soy proteins, dietary fibers, and starches. In the current paper, these
different types of fat replacers and their effects on the physicochemical and sensory properties of low-fat ice
cream are discussed and compared.

1. Introduction Tepper, 1994; Ognean, Darie, & Ognean, 2006).

Ice cream as a complex food is a frozen aerated emulsion (oil in
water) containing partially coalesced fat globules, air bubbles, ice
crystals and unfrozen viscous serum, which also includes high mole-
cular weight polysaccharides, mineral salts, proteins and water (Goff,
1997; Marshall, Goff, & Hartel, 2003). Typically, ice cream contains
10–16% fat from dairy or non-dairy sources and is an important com-
ponent in ice cream, affecting dryness, shape retention after freezing
process, melting resistance and smoothness after hardening, therefore
elimination or reduction of fat content from ice cream leads to many
defects in the final quality of product (Berger, 1990; Goff, 2002).
On the other hand, in recent years, consumers have been increas-
ingly interested in consumption of low-fat food products as inordinate
consumption of fat increased the risk of obesity and coronary heart
diseases (Akalin, Karagözlü, & Ünal, 2008). As a result, nowadays many
fat replacers are used in ice cream formulations, so that the undesirable
properties of the finished product that might arise from fat reduction or
removal can be mitigated (Table 1).
Fat replacers are substances that can mimic physical properties and
sensory attributes similar to those of fat in some food but provide sig-
nificantly less calories (Zoulias, Oreopoulou, & Tzia, 2002). Fat re-
placers are generally classified into three groups based on their com-
positions: lipid, protein and carbohydrate-based; each has different
functional properties and can be used alone or as a blend (Lucca &
Carbohydrate-based fat replacers contain many types of modified
starches or maltodextrins of various sources, cellulose derivatives (mi-
crocrystalline cellulose, methyl cellulose and hydroxypropyl methyl
cellulose), inulin, pectin, polydextrose and other dietary fibers (Goff &
Hartel, 2013). They have been used safely as thickeners and stabilizers
and can act as fat replacer mainly by formation of gel and trapping
substantial quantities of free water in food systems (Brennan &
Tudorica, 2008; Lucca & Tepper, 1994). Protein-based fat replacers are
generally produced from whey protein concentrate (WPC). They are
usually processed by thermally aggregating under shear (micro-
particulation process) to produce small particles. The size of these ag-
gregated particles in the mouth feel is crucial (Goff & Hartel, 2013).
According to Bringe and Clark (1993) particle sizes of 0.1–2 μm result
in creamy mouth feel but larger particles (bigger than 3 μm) cause
sandy texture. Lipid-based fat replacers contain emulsifiers, medium
chain triacylglycerols, or structured lipids that have active surface and
can stabilize emulsions (Lucca & Tepper, 1994). The objective of this
study was to review the effect of types of fat replacers on the physi-
cochemical properties and sensory attributes of low-fat ice cream.
2. The effect of fat on the physicochemical and sensory properties
of ice cream
As noted above, milk fat is a determinant factor in ice cream texture;

∗
Corresponding author.
E-mail address: akbari.mehdi@ut.ac.ir (M. Akbari).

https://doi.org/10.1016/j.tifs.2019.02.036
Received 13 January 2017; Received in revised form 29 October 2018; Accepted 6 February 2019
Available online 08 February 2019
0924-2244/ © 2019 Elsevier Ltd. All rights reserved.
M. Akbari, et al. Trends in Food Science & Technology 86 (2019) 34–40

therefore reduction of fat in ice cream can lead to textural defects in the

Akalin et al. (2008); Ohmes et al., (1998); Yilsay et al., (2006); Karaca et al.

Akalin et al. (2008); Akin et al. (2007); Akalin and Erisir (2008); Ismail et al.
final product such as iciness and coarseness, brittle body and shrinkage

Aime et al. (2001); Surapat and Rugthavon (2003); Sharma, Singh, and
(Mahdian & Karazhian, 2013). In ice cream, spherical air bubbles (size

Li, Marshall, Heymann, and Fernando (1997); Güzeler et al. (2011)

of air bubbles range from about 20 to 50 μm in diameter) are usually
surrounded with a network of partially coalesced fat droplets, which are
also surrounded by caseins, partially denatured whey proteins and
emulsifiers (Goff, 2002). Actually partially coalesced fat causes a fat

(2013); Soukoulis et al. (2009); Karaca et al. (2009)

network to form, which stabilizes air bubbles and foam structure in ice
(2009); Mostafavi, Tehrani, and Mohebbi (2016)

cream and therefore is also essential in improving meltdown behavior

(Koxholt, Eisenmann, & Hinrichs, 2001; Marshall et al., 2003).
Güzeler et al. (2011); Karaca et al. (2009)

Milk fat also plays a significant role in ice cream flavor during
storage because fat acts as a main carrier for important flavor notes. Fat
can impact ice cream flavor in three ways: by contributing to the rich,
full and creamy flavor in ice cream; by participation in hydrolysis and
oxidation reactions; by helping in perception of flavorful volatile in-
Javidi and Razavi (2018)

Soukoulis et al. (2009)

gredients in the final product (Plug & Haring, 1993; Ohmes, Marshall, &
Heymann, 1998; Prindiville, Marshall, & Heymann, 1999). Moreover
Liu et al. (2018)

milk fat reacts with other components to develop the texture, mouth
Yadav (2017)

feel, creaminess, and overall sensation of lubricity (Adapa, Dingeldein,

Reference

& Schmidt, 2000).

3. Types and characteristics of fat replacers in ice cream

bulking agent, texturizing agent, formulation aid, fat sparing

stabilizing agent, texturizing agent, mouth feel improvement

texture modification, gel formation, Water binding/control,

With reference to the importance of milk fat in improvement of ice

crystallisation and recrystallisation controllers, viscosity
viscosity increase, emulsion and foam stability, melting

cream structural and sensory properties, adding fat replacers is neces-

viscosity increase, water binding/control, mouth feel

sary to low-fat ice cream because as mentioned above fat replacers can
viscosity increase, melting properties improvement

mitigate defects that might arise from fat reduction in the finished
viscosity increase, creamy texture development

product. The most important fat replacers used in ice cream and their
increase, melting properties improvement

effects on the physicochemical and sensory properties of low-fat ice

cream are discussed as follows:
stabilizing agent, thickening agent

• Inulin and oligofructose: Inulin as a non-digestible polysaccharide is

improvement (smoothness)

found in some fruits and vegetables especially chicory root as sto-

properties improvement

rage carbohydrate, or in some microorganisms as exo-poly-

Functional properties

saccharides (EPS). Structurally, native inulin is a Fructo-oligo-

saccharide (FOS) a heterogeneous blend of fructose polymers, which
also usually consists of a glucose molecule at its terminal (Fig. 1).
The degree of polymerization (DP) of inulin chains is 2–60 units,
effect

with the approximate mean of 12. Oligofructose is a subgroup of

inulin with a polymerization degree of less than 10, which is pro-
mostly noncaloric

duced by partial enzymatic hydrolysis of the native inulin (by using

Energy density

an endo-inulinase). Long-chain Inulin is less soluble and more vis-

noncaloric

cous than oligofructose and native inulin used as a fat replacer and
3.8 kcal/g
1.6 kcal/g
4 kcal/g

1 kcal/g

4 kcal/g

1 kcal/g

4 kcal/g

texturizing agent especially in low-fat foods such as ice cream can

leads to excellent mouth feel properties (Bayarri, Chuliá, & Costell,
2010; Devereux, Jones, Mccormack, & Hunter, 2003; Gonzalez-
Obtained from apple,oat, wheat,
Milk protein concentrate, Whey

Tomas, Bayyari, & Costell, 2009; Niness, 1999; Sangeetha, Ramesh,

& Prapulla, 2005).
• Maltodextrin and polydextrose: Maltodexrins are produced by par-
Guar, Basil seed gum

tial hydrolysis of corn starch that have dextrose equivalents value

(DE) less than 20 but those with fat-replacing properties are
The most common fat replacers used in ice cream.

Oligofructose

DE < 10 (Fig. 1). Dextrose equivalent is measure of the extent of

starch hydrolysis. About 50% of its molecules have higher than 10
protein

Inulin

citrus

carbon atoms. Maltodextrin gel can easily combine with solid and
liquid fats to form a stable gel. Polydextrose (e.g., Litesse® produced
by Pfizer Inc., New York, NY, USA) is also produced by poly-
Cereal and fruit-based dietary fibers

merization of dextrose by random links (Fig. 1). Polydextrose acts as

a bulking agent and resists gastrointestinal enzymes of human so
that it provides only one calorie per gram. Polydextrose is not sweet
The type of fat replacer

Fructo oligosaccharides

but is used in frozen desserts because it has some fat sparing prop-
erties. Both maltodextrin and polydextrose are used in low-fat ice
cream as they produce minimal negative effects on production, shelf
Milk proteins
Maltodextrin

Polydextrose

Soy proteins

life and price of final product (Goff & Hartel, 2013; Güzeler, Kacar,
Plant Gums

& Say, 2011; Ohmes et al., 1998; Schmidt, Lundy, Reynolds, & Yee,
Table 1

Starch

1993).
• Milk proteins: Milk proteins consist of two major fractions: caseins

35
M. Akbari, et al.
Fig. 1. The chemical structure of a) polydextrose b) inulin and c) maltodextrin.
(80%) and whey proteins (20%). Concentrations of whey protein
exceeding 50% can create products with functional properties that
are helpful as a fat replacer (Lucca & Tepper, 1994). Simplesse® 100
(Nutra-Sweet Kelko Co., San Diego, USA) and Dairy-Lo™ (Cultor
Food Science, New York, NY, USA) are classified as protein-based fat
replacer and derived from whey protein concentrate. Simplesse® 100
is a microparticulated spray dried powder that simulates emulsified
fat and Dairy-Lo™ is a modified whey protein concentrate that can
form a gel-like network (Yazici & Akgun, 2004).
• Soy proteins: soybean proteins is the most important vegetable
protein source for food formulation and isolates are the most refined
form of them. Soy proteins consist of two major components: 11S
(glycinin) and 7S (β-conglycinin) globulins (Sorgentini, Wagner, &
Anon, 1995). The different treatments especially thermal treatment
can be used to improve functional properties of soy proteins such as
gelation, emulsification, foaming, and hydration by modification of
their structure (Yamauchi, Yamagishi, & Iwabuchi, 1991). So far,
few studies have been conducted on the use of soy protein as a fat
replacer. In one of them it has been reported that, 50% fat-sub-
stituted ice cream with soy protein hydrolysates/xanthan gum
(SPH/XG) (96:4) had textural and sensory properties similar to that
of the control ice cream with 10% fat (Liu, Wang, Liu, Wu, & Zhang,
2018).
• Cereal and fruit-based dietary fibers: cereal are one the most im-
portant major source of cellulose, lignin and hemicellulose, while
fruits are the primary source of pectin, gums and mucilage. Dietary
fibers resistant to digestion and absorption in the human small
36
Trends in Food Science & Technology 86 (2019) 34–40
intestine. They have some functional properties in food products,
e.g., increase water holding capacity, emulsification and/or gel
formation. Moreover, dietary fiber addition to foods can modify
textural properties, avoid syneresis and improve shelf-life (Elleuch
et al., 2011).
• Plant gums: plant gums such as agar, carrageenan, and guar are used
in the frozen dessert products as emulsifiers and stabilizers
(Romanchik-Cerpovicz, Costantino, & Gunn, 2006). These materials
are macromolecules, mostly polysaccharides that can interact with
water, develop the texture and viscosity of frozen dessert and give
products a sense of lubricity and creaminess. However, they cannot
effectively mimic flavor-carrying properties of fat (Javidi & Razavi,
2018; Rahimi, Khosrowshahi, Madadlou, & Aziznia, 2007).
• Starch: Starch is a polymer containing glucose monosaccharaides
that is categorized into two fractions, amylose forms its linear
fraction and amylopectin forms its branched fraction. Starch as one
of the most important functional food biopolymers is widely used in
many foods as a thickener, stabilizer, gelling agent, bulking agent,
and water retention agent (Aberoumand, 2011; Chiu & Solarek,
2009). Native starch works as a good stabilizer in food systems but
some limitations including low thermal and shear resistance or
thermal decomposition, limit its use in some industrial food appli-
cations, while physical and/or chemical modification process can
improve its functional properties and therefore stabilize it against
heating, shear, freezing or storage. Modified starches that are made
from physical and/or chemical modification of native starch do not
have the limitations of native starch and can be used as fat replacer.
M. Akbari, et al. Trends in Food Science & Technology 86 (2019) 34–40

These derivatives are produced as partially or totally undigested,
therefore can be used in low-calorie foods (Hermansson &
Svegmark, 1996).
4. Functions of fat replacers in low-fat ice cream
4.1. Effect of fat replacers on the rheological properties of low-fat ice cream
mix
It has been reported that ice cream mixes show a non-Newtonian
pseudoplastic flow due to behavior of aggregated fat globules and the
presence of polysaccharide stabilizers, meaning that viscosity is de-
creased with increased shear rate. The Power Law model is generally
used to characterize ice cream mixes, which is calculated by:
σ=K γ n The ability of modified starches to improve texture in reduced-fat
Where K is the consistency coefficient (Pa.sn, equal to viscosity when
n = 1); n, the flow behavior index, is a dimensionless number and also
reflects the closeness to Newtonian flow. For a pseudoplastic fluid such
as ice cream mix n is less than 1. The term “apparent viscosity” is often
used to describe the viscosity of an ice cream mix at a single constant
shear rate, e.g., 25 mPa s at 100 s−1 (Aime, Arntfield, Malcolmson, &
Ryland, 2001; Goff & Hartel, 2013). Numerous studies have evaluated
rheological properties of reduced, low and non-fat ice cream containing
various fat replacers. Rheological parameters obtained by some of these
researches are presented in Table 2.
Several studies concerning effect of inulin on the rheological prop-
erties of ice cream mix have shown that inulin addition at different
levels (from 1% to 9%) to ice cream mix increases viscosity of ice cream
mix compare to that of the control one. The interactions between the
inulin or oligofructose and liquid ingredients in ice cream mix can cause
immobilization of free water and increase viscosity of ice cream mix. In
these studies, fat content of ice creams containing inulin was equal to
that of the controls thus the fat effect on the viscosity of samples was
removed (Akalin & Erisir, 2008; Akin, Akin, & Kirmaci, 2007; Aykan,
Sezgin, & Guzel-Seydim, 2008; El-Nagar, Clowes, Tudorica, Kuri, &
Brennan, 2002; Karaca, Güven, Yasar, Kaya, & Kahyaoglu, 2009;
Soukoulis, Lebesi, & Tzia, 2009). However, Akalin et al. (2008) re-
ported that addition of 4% inulin to reduced or low-fat ice cream had no
effect on viscosity in comparison with that of 10% fat regular ice cream
and Ismail, Al-Saleh, and Metwalli (2013) found also that inulin addi-
tion at level of 5% decreased the apparent viscosity of the low-fat ice
cream, due probably to the initial formation of inulin aggregates during
the aging period of the ice cream mix. These aggregates would contain
inulin crystals with significant amounts of entrapped fluid, leading to
an increase in the volume fraction of the dispersed phase. They also
reported that, apparent viscosity of low-fat ice cream containing 2.5%
inulin was more than that of low-fat ice cream produced without inulin.
ice cream depends on its type, dosage used and ice cream formulation
(especially fat reduction amount from ice cream). But in general,
modified starches similar to other carbohydrate-based fat replacers can
form hydrogen bonds with water molecules and increase ice cream
viscosity and as a result improve melting behavior (Surapat &
Rugthavon, 2003). Aime et al. (2001) reported that adding 5% modified
starch in light ice cream containing 8% fat increased viscosity com-
pared to the control 10% fat, but viscosity of reduced and low-fat ice
cream containing inulin at the same concentration was lower than that
of the control (Aime et al., 2001).
According to recent studies, it has also been demonstrated that
addition of whey-based fat replacers such as Simplesse® 100 to reduced
or low-fat ice cream cause an increase in mix viscosity compared to that
of regular ice cream mix owing to their water binding capacity (Adapa
et al., 2000; Akalin et al., 2008; Ohmes et al., 1998).
It seems that the ability of protein-based fat replacers to increase
viscosity of ice cream mix is greater than that of carbohydrate-based fat

Table 2
Rheological parameters, K and n, for ice cream mix containing different fat replacers.
Apparent viscosity (mPa Consistency Flow behavior Explanation Reference
s−1) Coefficient (K, Pa sn) Index (n)

18.8–149.4 0.07–1.02 0.37–0.66 Addition of 5% pea modified starch to light, low-fat, and fat-free ice creama Aime et al. (2001)
952–22566 1.7–381.3 0.187–0.740 addition of 4% Inulin or 4% whey protein isolate to reduced-fat (6% fat) and Akalin et al. (2008)
low-fat (3% fat) ice creamb
1107–1512 – – Inulin Addition at different levels of 1 and 2% to the ice creams with Akin et al. (2007)
different sugar contentc
3350–3910 – – Addition of 4% oligofructose or 4% inulin to probiotic ice cream containing Akalin and Erisir (2008)
4% fatd
720–928 – – Low-fat ice cream fortified with inulin at different levels (2.5, and 5%) Ismail et al. (2013)
20–74 – – Regular, reduced-fat, low-fat ice cream containing polydextrose at different Li et al. (1997)
levels
26–1190 – – Free-fat ice cream containing various protein-based fat replacer Ohmes et al., (1998)
3570–74490 0.14–12.81 0.45–0.84 Ice cream enriched with dietary fiber sources (oat, wheat, apple and inulin)e Soukoulis et al. (2009)
42.8–88.2 – – Reduced-fat ice cream containing modified starch Surapat and Rugthavon
(2003)
6.6–17.9 – – Reduced-fat and low-fat ice cream containing 6% whey protein Yilsay et al. (2006)
- 2.6–12 0.36–0.5 reduced-fat, low-fat, and non-fat ice cream containing Simplesse® D100 or Karaca et al. (2009)
maltodextrin or inulin at different levelsf
290–808.8 – – Addition of SPH/XG ratios to ice cream at 50% fat substitutiong Liu et al. (2018)
- 0.26–1.99 0.65–0.73 Low-fat and light ice cream containing 0–6% milk protein concentrateh Mostafavi et al. (2016)
290–557 2.06–3.02 0.16–0.3 Reduced fat and light ice cream containing octenyl succinylated pearl millet Sharma et al. (2017)
starch (power law model)i

a
Apparent viscosity, K, and n for regular ice cream mix were 87.2, 0.547 and 0.433 respectively.
b
Apparent viscosity, K, and n for regular ice cream mix were 1573, 6.46 and 0.46 respectively.
c
Viscosity for regular ice creams containing 15, 18 and 21% sucrose were 1074, 1205 and 1398 respectively.
d
Apparent viscosity for regular ice cream was 1760.
e
Apparent viscosity, K, and n for control ice cream mix were 3520, 0.16 and 0.79 respectively.
f
K and n for regular ice cream were 6.4, and 0.47 respectively.
g
Apparent viscosity for regular ice cream was 316.6.
h
K and n for regular ice cream were 0.57, and 0.71 respectively.
i
Apparent viscosity, K, and n for regular ice cream mix were 417, 4.23 and 0.22 respectively.

37
M. Akbari, et al.
replacers such as inulin or maltodextrin due to the functionality of
proteins in improvement of emulsification and water binding in ice
cream. Adapa et al. (2000) indicated that using protein-based and
carbohydrate-based fat replacers do not enhance the elastic properties
of ice cream but increase the viscous properties. They evaluated rheo-
logical properties of ice creams by measuring storage modulus (G'), loss
modulus (G'´) and tan δ (G'´/G'). Similar results were reported by
Schmidt et al. (1993).
Replacing corn syrup with inulin also increases apparent viscosity of
ice cream because molecular weight of inulin is higher than corn syrup,
depending on DE, and can react with milk proteins (Schaller-Povolny &
Smith, 1999).
4.2. Effect of fat replacers on the hardness of low-fat ice cream
By reducing the fat content in ice cream formulations, the hardness
is affected similar to other quality attributes in the finished product. It
has been suggested that hardness of ice cream is inversely related to fat
content because fat reduction increases ice crystals in low-fat ice cream
and probably causes to a harder texture in ice cream thus it is expected
that the hardness of the low-fat ice cream be higher than that of regular
ice cream with equivalent formulation. Any differences in hardness may
also be correlated to changes in freezing points as a result of higher
solute concentrations. Using carbohydrate-based fat replacers in low-fat
ice cream could improve textural properties because they can modify
hardness of low-fat ice cream similar to that of regular ice cream
(Guinard et al., 1997). Fat replacers, especially those with low mole-
cular weight, such as oligofructose and inulin, may cause freezing point
depression in low-fat ice cream. Oligofructose has a lower average
molecular weight than inulin, thus the freezing point of the mix is de-
pressed more when it is used.
Akbari, Eskandari, Niakosari, and Bedeltavana (2016) showed that
adding inulin at different levels (2, 3, and 4%) in low-fat ice cream
containing 2% fat decreased the hardness compared with the low-fat ice
cream without inulin owing to water absorption and decrease of
freezing point. Inulin can improve the consistency of the low-fat ice
cream mix due to its gelling properties, which consequently can reduce
rates of ice crystallisation. These observations are comparable with
those reported by El-Nagar et al. (2002) who reported that inulin in-
corporation at 5, 7 and 9% levels to low-fat ice cream (5% fat) de-
creased the hardness significantly compared to the low-fat ice cream.
According to Roland, Phillips, and Boor (1999) the hardness of the
fat-free ice creams containing about 13% maltodextrin or combination
of 5.3% maltodextrin and 10.12% polydextrose was lower than that of
ice cream that contained 0.1% fat because addition of fat replacers to
fat-free ice cream decreased the amount of ice crystals in the finished
product. Using of modified starches as fat replacer can also decrease the
volume of ice crystals in reduced-fat ice cream and provides a product
with hardness values equivalent to those of regular ice cream.
Protein-based fat replacers in contrast with carbohydrate-based
cause an increase in the hardness of low-fat ice cream. Large protein
networks caused by β-lactoglobulin may be responsible for changing
the characteristics of fluid surrounding the air cells and thereby in-
creasing hardness. Roland et al. (1999) showed that the addition of
milk protein concentrate (MPC) to fat-free ice cream significantly in-
creased the hardness compared with the 0.1% fat ice cream. In another
study, Akalin et al. (2008) also reported that the hardness of reduced or
low-fat ice creams containing 4% whey protein isolate was higher than
that of regular ice cream as well as reduced or low-fat ice creams
supplemented with 4% inulin.
4.3. Effect of fat replacers on melting rate of low-fat ice cream
There is an indirect relation between melting rate and thermal
diffusivity property in ice cream, thus any factor that affects thermal
diffusivity can influence melting rate. Milk fat or vegetable oils reduce
38
Trends in Food Science & Technology 86 (2019) 34–40
the thermal diffusivity of ice cream in order that fat can act as an in-
sulator in front of the heat that penetrates from perimeter into ice
cream. Additionally, fat stabilizes air cells in ice cream structure with
its surrounding by partially coalesced fat thereby it causes better re-
tention shape of ice cream during storage and consumption. Therefore
it is clear that low-fat ice creams have weaker melting properties in
comparison with high-fat ice creams. Thermal diffusivity is calculated
by the following equation:
α = k ρ−1 CP−1
Where k is the thermal conductivity (W m−1 K−1), ρ is the density (Kg
m−3) and CP is the specific heat (J Kg−1 K−1) (Goff & Hartel, 2013).
Conflicting results have been reported by several researchers re-
garding the effect of inulin on ice cream melting properties. Both Akalin
et al. (2008) and Akbari et al. (2016) showed that the low-fat ice creams
containing different levels of inulin (even at 4% concentration) had a
significantly weaker melting behavior if compared with the control ice
cream (without inulin and containing 10% fat), while El-Nagar et al.
(2002) reported that inulin addition to yog-ice mixes reduced melting
rate. Akalin and Erisir (2008) also indicated that using both inulin and
oligofructose in ice cream improved melting behavior; however in their
research all ice creams were manufactured with 4% milk fat, therefore
the effect of fat content on melting rate was removed. Akin et al. (2007)
also indicated that inulin incorporation retarded the ice cream melting
because inulin may act as a stabilizer by binding water molecules. In
their study, fat content of all samples was also the same.
It seems that the ability of starch derivatives such as maltodextrin to
improve melting properties of low-fat ice cream be better than inulin.
Specter and Setser (1994) reported that the melting rate of reduced-fat
ice cream containing tapioca dextrin or potato maltodextrin and the
control ice cream with regular fat were not different. Similar results
have been obtained by Surapat and Rugthavon (2003) who found the
melting rate of most of reduced-fat ice cream containing modified
starch was not significantly different from the standard formula (con-
taining 8% fat) because the carbohydrate-based fat replacer could
probably form H-bond with water, which increased the viscosity of the
ice cream mix thus increasing its resistance to melting.
Only few researches have been done on the effect of protein-based
fat replacer on the melting rate of low-fat ice cream. Ohmes et al.
(1998) showed that substitution of three selected protein-based fat re-
placers for milk fat to produce non-fat ice cream had no effect on the
melting rate. While Roland et al. (1999) reported that MPC addition to
low-fat ice cream did not influence the melting rate in comparison with
that of non-fat ice cream made without fat replacer.
4.4. Effect of fat replacers on volume expansion (overrun)
Air cells are incorporated into ice cream mix in the freezing process
and lead to an increase in ice cream volume, measured as overrun.
Overrun is calculated by the following equation:
Overrun% = [(weight of unit volume of ice cream mix) – (weight of
unit volume of frozen ice cream)] × 100 × (weight of unit volume of
frozen ice cream).−1
In most of studies regarding fat replacers in low-fat ice cream, re-
searchers have preferred to keep overrun of samples constant because it
affects other physical properties in ice cream such as melting behavior
and hardness. Conflicting results have been reported by recent re-
searchers concerning effect of inulin addition on the overrun of ice
cream. Akalin and Erisir (2008) found that the overrun of ice cream can
be two times by addition of inulin while according to Akin et al. (2007)
adding inulin had no effect on the overrun of ice cream.
Adapa et al. (2000) concluded that reduced-fat ice cream mixes
containing carbohydrate-based fat replacers exhibited a viscous beha-
vior owing to the capability for imbibing water, which would increase
the viscosity of the system. This increased viscosity could have been the
M. Akbari, et al.
primary reason for decreased whipping abilities. Similarly, Karaca et al.
(2009) found waxy maze maltodextrin (N-Lite™ D, National Starch and
Chemical GmbH, Hamburg, Germany) incorporation at high levels (6%
for low-fat ice cream or 8% for non-fat ice cream) decreased the
overrun compared to that of regular ice cream. Yilsay et al. (2006) also
reported that substitution of 6% whey protein fat replacer (Simplesse®
100) for milk fat decreased the overrun in low or fat-free ice cream
mixes.
4.5. Effect of fat replacers on sensory attributes
Several papers have shown that fat replacers can cause some flavor
defects in reduced, low and fat-free ice creams. As proteins tend to bind
some flavor components, they can cause off-flavor or decrease flavor
intensity in food systems (Lucca & Tepper, 1994). Similarly, Hansen
and Heinis (1991) found that whey protein concentrate may decrease
vanillin flavor intensity in ice cream because vanillin is an aromatic
aldehyde and may react with whey protein concentrate. Sometimes
using maltodextrin in ice cream formulations can lead to off taste when
they are inadequately refined or have been fermented. The off flavor
that is formed is the same as caramel or malt flavor, called syrup flavor.
Syrup flavor can cover vanilla flavor and is enhanced by cooked flavor
(Goff & Hartel, 2013).
Ohmes et al. (1998) evaluated sensory attributes of ice creams
containing milk fat and whey protein-based fat replacers (added at a
concentration of 4.8%) and found that replacement of milk fat with
each of three fat replacers (Prolo11®, Simplesse® 100 and Dairy-Lo™)
had no significant effect on vanillin flavor but increased whey, syrup
and cooked milk flavor while ice cream containing milk fat had creamy
and fresh milk flavor more than other samples. These points underline
the importance of fat effect on flavor modification in ice cream.
According to Aime et al. (2001) the sensory attributes of light ice
cream made with 5% pea modified starch did not have any significant
difference from the control ice cream but for low and fat-free samples
containing modified starch at the same concentrations, sensory results
of smoothness and mouth coating were lower than those of the regular
ice cream. These results are in consistent with those obtained by
Surapat and Rugthavon (2003) who reported that using modified starch
as a fat replacer in reduced-fat coconut ice cream had no effect on color
and flavor of reduced-fat ice cream compared to the control.
Specter and Setser (1994) reported that if milk fat is replaced with
tapioca and potato dextrin, coarseness was increased and creaminess
was decreased compared to the control ice cream. They also indicated
that milk fat substitution with tapioca and potato dextrin did not affect
sensory attributes (including coldness, gumminess and mouth coating)
of ice cream.
In another study, Roland et al. (1999) evaluated effects of fat re-
placers maltodextrin and polydextrose on sensory properties of fat-free
ice cream (less than 0.05% fat). In their study, ice cream mixes con-
taining fat replacers were formulated to maintain the sweetness in-
tensity and freezing characteristic of the control ice cream (containing
10% fat). They showed that the yellowness of the ice cream containing
polydextrose was higher compared to that of 10% fat ice cream whereas
ice cream containing maltodextrin was as white as regular ice cream.
They reported also that ice creams containing carbohydrate-based fat
replacer had significantly better appearance attribute score than ice
cream that contained 0.1% fat and were sweeter than 10% fat ice
cream. Vanilla intensity in fat-free ice creams was intermediate be-
tween 0.1 and 10% fat ice creams and ice cream containing poly-
dextrose was bitterer than all other samples and had weaker creamy
flavor than regular ice cream.
According to some studies it is obvious that the addition of inulin
causes a reduction in ice crystals formation in ice cream texture during
storage and can improve sensory properties of ice cream. Akbari et al.
(2016) conducted research on the effect of inulin on the sensory
properties of low-fat ice cream and reported that incorporation of inulin
39
Trends in Food Science & Technology 86 (2019) 34–40
caused to improve flavor in low-fat ice cream. Similarly, Schaller-
Povolny and Smith (1999) reported an improvement in reduced-fat ice
cream containing inulin and Akin et al. (2007) also demonstrated that
inulin incorporation did not influence sensory attributes of ice cream.
When inulin is dissolved in water or milk, it has ability to form inulin
microcrystals. Interaction of these microcrystals together causes a
creamy texture to form and provides mouth feel similar to that of fat
(Franck, 2002; Niness, 1999).
5. Conclusions
Fat replacers are beneficial ingredients that are used in reduced, low
or non-fat food products for compensating the textural and sensory
defects that might arise from fat reduction or removal. But no fat re-
placer is suitable for all applications therefore they can be used in low-
fat ice cream formulations in combination with each other to achieve
optimum quality. It has also been shown that developing reduced-fat
ice creams that meet consumer expectation for flavor, texture and ap-
pearance more than that of low or non-fat ice creams, and also suitable
melting behavior as the most important structural property in low and
fat-free ice cream, is not easily provided by fat replacers due to unique
role of fat in ice cream texture and melting behavior.
Acknowledgment
The authors are especially indebted to Professor Douglas Goff, who
read and commented on a draft of manuscript.
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