Rheological Properties of Ice Cream Mixes and Frozen Ice Creams
Containing Fat and Fat Replacers
ABSTRACT
Ice cream mixes and frozen ice creams at milk fat
levels of 12%, 8%, 6%, 6% plus a protein-based fat re-
placer, and 6% plus a carbohydrate-based fat replacer
were evaluated for viscoelastic properties by dynamic
testing with sinusoidal oscillatory tests at various fre-
quencies. The storage modulus (G′), loss modulus (G″),
and tan δ (G″/G′) were calculated for all the treatments
to determine changes in the viscous and elastic proper-
ties of the mixes and frozen ice creams due to fat con-
tent. In ice cream mixes, G′ and G″ exhibited a strong
frequency dependence. The G″ was higher than G′
throughout the frequency range (1 to 8 Hz) examined,
without any crossover, except for the 12% mix. Elastic
properties of the ice cream mixes decreased as fat con-
tent decreased. Tan δ values indicated that fat replacers
did not enhance the elastic properties of the ice cream
mixes. In all frozen ice creams, G′ and G″ again showed
a frequency dependence throughout the range tested
(0.5 to 10 Hz). The amount of fat in ice creams and the
degree of fat destabilization affected the elasticity in
the frozen product. Even though the ice creams did not
have significant elastic properties, when compared as
a group the samples with higher fat content had higher
elastic properties. The addition of protein-based and
carbohydrate-based fat replacers did not enhance the
elastic properties of the ice creams but did increase the
viscous properties.
(Key words: ice cream, viscoelastic, fat replacer)
Abbreviation key: CFR = carbohydrate-based fat re-
placer, PFR = protein-based fat replacer.
INTRODUCTION
Structure development in ice cream often is attrib-
uted to the macromolecules present in the ice cream
mix—milk fat, protein, and complex carbohydrates.
Received February 10, 2000.
Accepted May 4, 2000.
Corresponding author: K. A. Schmidt; e-mail: kschmid@ksu.edu.
2000 J Dairy Sci 83:2224–2229
S. Adapa,* H. Dingeldein,† K. A. Schmidt,*
and T. J. Herald*
*Dept. of Animal Sciences and Industry
Kansas State University, Manhattan 66506
†Kerry Foods, Inc., Jackson, WI 53037
Milk fat interacts with other ingredients to develop the
texture, mouthfeel, creaminess, and overall sensation
of lubricity (Giese, 1996; Akoh, 1998). The type and
amount of fat influence the characteristics of the resul-
tant ice creams by affecting their rheological properties.
Typically, ice cream contains 10 to 16% fat. But in re-
cent years, some ice cream manufacturers have reduced
the amount of fat and replaced those fat solids with
carbohydrates or proteins (LaBarge, 1988; Giese, 1996).
During the freezing of ice cream, the whipping action
and ice crystallization destabilizes the fat emulsion in
the mix. The destabilized fat acts as a cementing agent
and provides support to the air bubbles primarily lined
by proteins. The combination of milk proteins and par-
tially coalesced fat provides strength and structure to
the ice cream (Goff and Jordan, 1989; Hegenbart, 1996;
Marshall and Arbuckle, 1996). Thus, creating and sta-
bilizing the desired structure in low-fat frozen dessert
products is difficult, because the coalesced fat fraction is
lowered, whereas the protein fraction may be increased.
These structural changes can be detected by evaluating
physical and sensory properties of the frozen dairy
desserts.
Stampanoni Koeferli et al. (1996) found that addition
of fat increased the buttery and creamy notes as well
as mouth coating in ice creams. Guinard et al. (1996)
reported that ice creams with higher fat content had
better flavor and texture ratings as determined by a
sensory panel. Specter and Setser (1994) reported that
replacing milk fat in ice cream with tapioca or potato
dextrin increased coarseness and decreased creaminess
relative to dairy fat. Schmidt et al. (1993) found that
the use of carbohydrate-based fat replacers in reduced-
fat ice creams resulted in mixes with higher viscosities.
These mixes incorporated less air than a control mix or
protein-based fat replacer mix. All of the above studies
focused on the effects of fat content on the sensory and
physical properties of the ice cream. No conclusive stud-
ies were found on the influence of fat reduction and use
of fat replacers on the dynamic rheological properties
of ice cream mixes and frozen ice creams.
Rheology begins with a consideration of two ideal
materials—an elastic solid and a viscous liquid—with
2224
 RHEOLOGICAL PROPERTIES OF ICE CREAM
most foods having rheological properties somewhere in
between; thus, they are termed “viscoelastic” (Stanley
et al., 1996). Viscoelastic refers to the simultaneous
existence of solid and fluid behaviors. Generally, to
measure viscoelastic properties an input wave is admin-
istered to a sample in the form of sinusoidally varying
stress or strain while the corresponding stress or strain
is computed. If the stress and strain are in phase, i.e.,
δ = 0°, the sample is considered an ideal solid and if
the stress and strain are out of phase, i.e., δ = 90°,
the sample is considered an ideal liquid. The in-phase
component of the response curve is called the storage
modulus (G′, elastic) and the out-of-phase component
of the response curve is called the loss modulus (G″,
viscous).
Traditionally, the firmness of frozen dairy products
was determined by a penetrometer test, which is a one-
dimensional approach. With the advent of rheometers,
measuring the complex nature of viscoelasticity has
become easier. Goff et al. (1995) measured the rheologi-
cal properties of ice cream mixes made with and without
stabilizers and found that stabilized mixes exhibited
significantly greater storage and loss moduli at temper-
atures of less than −8°C. The unstabilized samples also
had greater tan δ values at all temperatures than stabi-
lized samples. They reported that as overrun in the
frozen product increased from 20 to 60%, tan δ de-
creased significantly, confirming that air contributes to
the elasticity of the final product. The way air bubbles
interact with fat in the surrounding medium may be a
way to manipulate the elasticity component in low-fat
ice creams and produce a more desirable product.
The primary objective of this project was to determine
the effect of milk fat and fat replacers on the viscoelastic
properties of ice cream mixes and frozen ice creams.
Fat replacers should have characteristics, like shear
thinning, associated with creamy foods (Clark, 1994).
Ingredients that develop extensively networked gel
structures, so that their structural units cannot move
independently, cannot promote creaminess even
though they may bind water very effectively (Clark,
1994). Thus, measurement of the viscoelastic behavior
of frozen products containing different fat replacers
should elucidate structural changes that occur as a re-
sult of differences among ingredients present during
freezing and frozen storage and lead to a better under-
standing of frozen dessert systems.
MATERIALS AND METHODS
Ice Cream Mix Preparation
Ice cream mixes were formulated to contain 12%,
8%, 6% milk fat; 6% milk fat plus a protein-based fat
replacer (PFR), containing whey proteins, and 6% milk
2225
fat plus a carbohydrate-based fat replacer (CFR), con-
taining microcrystalline cellulose and guar gum. For-
mulas for the mixes are shown in Table 1. During mix
preparation, stabilizers (Danisco Ingredients USA, Inc.,
New Century, KS) and fat replacers (PFR, Dairy-Lo,
Cultor, Terre Haute, IN; CFR, Novagel, FMC Corpora-
tion, Newark, DE) were blended with cane sugar (Impe-
rial Sugar Company, Sugar Land, TX), 36 DE corn
syrup solids (Roquette America, Keokuk, IA), and
added to milk ingredients (milk and cream, KSU Dairy
Plant, Manhattan, KS; nonfat dry milk, Farmers Coop-
erative Creamery, McMinnville, OR) at 35°C. Ice cream
mixes (35 L) were batch pasteurized at 74°C for 30 min
(Groen Manufacturing Company, Chicago, IL) and then
homogenized in a single-stage homogenizer (Multi-Flo
homogenizer, model 3DD3, Creamery Packaging Com-
pany, Chicago, IL) at 10.4 MPa. Homogenized mixes
were cooled to 4°C and stored at that temperature for
1 d before tests were performed. The remaining product
was frozen.
Whipping Ability
Whipping ability was estimated by the overrun
method (Phillips et al., 1987) at −28°C (air temperature)
in a walk-in freezer. A 280-ml sample (4°C) was
whipped in a mixer (Classic Kitchen Aid, model K45SS,
Kitchen Aid, St. Joseph, MI) at speed 10. Overrun val-
ues were calculated at 4-min intervals. After weighing,
the foam was returned to the mixer for further whipping
within 60 s. The test was stopped after overrun values
peaked. Whipping ability was expressed as the percent-
age of overrun and calculated as follows:
% overrun = (weight of unit volume of mix
− weight of unit volume foam)/weight
of unit volume of foam × 100.
Ice Cream Mix Freezing
After overnight refrigeration at 4°C, the mixes were
stirred thoroughly and frozen in a Cherry-Burrell Vogt
VS-85 continuous ice cream freezer (Cherry-Burrell
Corporation, Cedar Rapids, IA) to −5°C temperature
and 80 ± 2% overrun. The overrun values were calcu-
lated as follows:
% overrun = (weight of unit volume of mix
− weight of unit volume of ice cream)/weight
of unit volume of ice cream × 100.
When appropriate freezing conditions were reached, ice
cream was filled immediately into sample containers—
plastic petri dishes of 100 mm diameter (Fisher Scien-
Journal of Dairy Science Vol. 83, No. 10, 2000
2226
Table 1. Composition (percent weight) of five ice cream mixes.
Nonfat milk
Mix Fat solids Sugar
12% 12 11.0 12
8% 8 15.0 12
6% 6 15.5 12
6% + PFR1 6 11.5 12
6% + CFR2 6 11.5 12
1
Protein-based fat replacer, Cultor, Terre Haute, IN.
2
Carbohydrate-based fat replacer, FMC Corporation, Newark, DE.
tific, Pittsburgh, PA). Frozen product was drawn into
the bottom dish, leveled off with a spatula and covered
with the lid. Filled petri dishes were placed immedi-
ately in the hardening room (−30°C) for 24 h before
further testing was done.
Sample Preparation
All ice cream samples for rheological testing were
prepared inside the hardening room to avoid any melt-
ing. Ice cream was taken out of the petri dishes and
smaller samples were prepared. A precooled (−30°C)
metallic, hollow cylinder (30 mm i.d.) was used to cut
smaller cylindrical samples. These samples were loaded
onto the rheometer stage for rheological measurements.
Viscoelastic Measurements
Ice cream mixes. Measurements were made using a
Rheometer (Bohlin Rheometer, VOR, Bohlin Rheology,
Lund, Sweden). For ice cream mixes, a double gap cylin-
drical measuring system was used with a torque ele-
ment of 1.43 gⴢcm. The measurement interval was set
at 10 s with a strain of 0.02%. A preliminary strain
sweep was performed to determine the linear viscoelas-
tic region of the ice cream mixes. This region is the zone
where the stress-to-strain modulus is constant, and
generally this is the region where viscoelastic proper-
ties are measured. The frequency range used for the
mixes was 1 to 8 Hz.
Frozen ice creams. For frozen ice creams, parallel
plate geometry was used (top plate 30 mm diameter),
and plates were allowed to equilibrate (−8°C) with sam-
ples before testing to avoid problems associated with
melting at the surface of the geometry. The measure-
ments were made at −8°C. A gap of 11.5 mm and a
torque bar of 92 gⴢcm were used in this study. Before
making the measurements, we conducted a strain
sweep to determine the linear viscoelastic region (0.25%
strain). Storage modulus (G′) and loss modulus (G″)
were measured by using sinusoidal oscillatory tests at
frequencies of 0.5 to 10 Hz.
Journal of Dairy Science Vol. 83, No. 10, 2000
ADAPA, ET AL.
Corn syrup
solids Stabilizer Fat replacer Total solids
4 0.35 *** 39.35
4 0.35 *** 39.35
4 0.35 *** 37.85
4 0.35 3.5 37.35
4 0.35 2.0 35.85
Fat Destabilization Measurements
Fat destabilization measurements were done as de-
scribed by Keeney and Josephson (1958). Turbidity
measurements were made with a Klett-Summerson col-
orimeter (model # 800-3, Klett Manufacturing Co., Inc.,
New York, NY) set at 540 nm. Fat destabilization was
calculated as the percentage of turbidity in frozen ice
cream samples compared with turbidity in ice cream
mixes. The formula used to determine the percent fat
destabilization was:
Turbidity of the ice cream/turbidity of the mix × 100.
The smaller the percent fat destabilization values,
the greater is the fat destabilization in the ice cream.
Statistical Analysis
The experiment was replicated with three mixes
made on different days, and the data were analyzed
with SAS software program (SAS Institute, 1996). One-
way analyses of variance (ANOVA) were conducted; ice
cream mixes or frozen ice creams were the treatments,
and means were compared using least significant differ-
ences generated by the general linear procedure (PROC
GLM). Results were considered significant for P < 0.05.
RESULTS AND DISCUSSION
Ice Cream Mixes
Overrun values compared at 4 min showed that ice
cream mix with 6% fat produced significantly higher
air incorporation than any other mix, followed by the
12% mix. But at 8 min, there was no statistical differ-
ence between the 6 and 12% mixes. The mix with 6%
milk fat had a mean overrun of 156% at 8 min (Figure
1). At 12 min, the overrun decreased to 118%. Mixes
containing 8 and 12% milk fat followed the same pat-
tern. Overrun for the mix containing PFR peaked in 4
min, decreased at 8 min, and then leveled off. The CFR
mix incorporated the least amount of air (82% at 4 min),
 RHEOLOGICAL PROPERTIES OF ICE CREAM 2227

fat, G′ was greater than G″ at frequencies 1, 1.5, and

Figure 1. Mean percent overrun values (two replications) of five
ice cream mixes measured at −28°C air temperature and 4-min inter-
vals. (◆ = 12% mix; 䊏 = 8% mix; ▲ = 6% mix; × = 6% + PFR mix; ●
= 6% + CFR mix).
but overrun remained unchanged during the next 8 min
of whipping.
The CFR mix could have such low overruns at 4 min
because of the higher viscous component, which could
have prevented air incorporation. High viscous systems
do not favor foaming capacity but do favor foam stability
(Stanley et al., 1996). Despite the similar fat content,
the PFR mix had lower foam overrun values at 4, 8,
and 12 min than the 6% milk fat mix (P ≤ 0.05). There-
fore the protein-based fat replacer did not enhance the
whipping ability. Ice cream mixes containing carbohy-
drate-based fat replacers exhibit a viscous behavior be-
cause of the capability for imbibing water, which would
increase the viscosity of the system (Cottrell et al., 1979;
Schmidt et al., 1993). This increased viscosity could
have been the primary reason for decreased whipping
abilities. Previous research in whipped creams (Stanley
et al., 1996) has shown that use of stabilizers in whipped
creams led to increased viscosities which in turn re-
sulted in lower overruns but a more stable foam than
foam from creams that were unstabilized.
The G′ and G″ of all mixes increased as the frequency
increased (Tables 2 and 3). This strong frequency de-
pendence of G′ and G″ is an indication of the typical
viscoelastic behavior. In the mix containing 12% milk
2 Hz but, from 3 Hz onwards, the G″ was greater than
G′, indicating that a crossover point occurred at a fre-
quency of 2 Hz. This crossover point represents the
transition of the mix from a more elastic behavior (G″
< G′) at lower frequencies to that of a more viscous
behavior (G″ > G′) at higher frequencies and also shows
that G″ increased at a faster rate than G′. The other four
mixes had greater G″ than G′ throughout the frequency
range tested (1 to 8 Hz) without any crossover points.
This frequency dependence of the G′ and G″ allows these
samples to be categorized as “physical gels” (Telis and
Kieckbusch, 1997). The network formed in physical gels
is of linkages that are more susceptible to disruption
when force is applied. The G′ values of the 12% mix
were significantly higher (P ≤ 0.05) than G′ values of
all other mixes at 1 Hz. But, at 4 Hz frequency (Table
4), the G′ values of 12% mix were only different from
the 6% + PFR mix. The CFR mix had a higher G″ than
the PFR mix because of the increase in viscosity brought
about by the carbohydrates. This was expected, because
carbohydrates are known to be good water binding
agents, sometimes better than proteins (Clark, 1994;
Akoh, 1998).
Tan δ values (Table 4) increased as milk fat content
decreased, verifying that the mixes with higher milk
fat content resulted in a system that responded more
elastically than the mixes having lower levels of fat
content. As can be seen in Table 4, the 8 and 6% mixes
were not significantly different from each other but
differed from the 12% mix, which indicates that a varia-
tion in fat content or fat: protein ratio could alter the
elastic properties significantly. The two mixes con-
taining the fat replacers had similar elasticities, but
the mix containing CFR had lower elastic properties
compared with 6, 8, and 12% mixes. This indicates that
as fat is replaced by a complex carbohydrate or addi-
tional protein, the viscous component becomes the pre-
dominant characteristic.
Frozen Ice Creams
The average G′ values of 12% milk fat ice cream were
significantly higher than the 6% milk fat ice cream not

Table 2. Mean loss modulus (G″) of ice cream mixes measured at a frequency of 1, 4, and 8 Hz.
Loss modulus (Pa)

Frequency (Hz) 12% Mix 8% Mix 6% Mix 6% + PFR Mix1 6% + CFR Mix2
1 2.11 ± 0.38a 2.04 ± 0.08a 2.12 ± 0.57a 1.54 ± 0.05b 2.05 ± 0.52a
4 4.37 ± 0.59ab 4.48 ± 0.11ab 4.65 ± 0.99a 3.65 ± 0.09b 4.77 ± 1.13a
8 5.79 ± 0.75ab 6.02 ± 0.15ab 6.11 ± 1.10a 4.96 ± 0.10b 6.40 ± 1.41a
Means of three replicates in the same row with same superscripts do not differ significantly (P < 0.05).
a,b
1
6% milk fat mix containing the protein-based fat replacer.
2
6% milk fat mix containing the carbohydrate-based fat replacer.

Journal of Dairy Science Vol. 83, No. 10, 2000

2228 ADAPA, ET AL.

Table 3. Mean storage modulus (G′) of ice cream mixes measured at a frequency of 1, 4, and 8 Hz.

Storage modulus (Pa)

Frequency (Hz) 12% Mix 8% Mix 6% Mix 6% + PFR Mix1 6% + CFR Mix2
1 2.23 ± 0.61a 1.66 ± 0.12b 1.61 ± 0.66b 1.08 ± 0.06c 1.33 ± 0.30bc
4 4.13 ± 0.96a 3.58 ± 0.20a 3.68 ± 1.30a 2.56 ± 0.11b 3.28 ± 0.80ab
8 5.31 ± 1.07a 4.91 ± 0.19ab 5.12 ± 1.58a 3.75 ± 0.13b 4.76 ± 1.10ab
Means of three replicates in the same row with same superscripts do not differ significantly (P ≤ 0.05).
a,b,c
1
6% milk fat mix containing the protein-based fat replacer.
2
6% milk fat mix containing the carbohydrate-based fat replacer.

containing any fat replacers (Table 5), indicating the
importance of milk fat content in contributing to the
elastic component of ice creams. At 1 Hz frequency, G′
values ranged from 39.42 kPa in 12% ice cream to 6.05
kPa in 6% ice cream. The viscous component (G″) was
significantly higher in samples containing the fat re-
placers than in the 8 and 6% milk fat ice creams. The
G″ values ranged from 47.60 kPa in 6% + PFR ice cream
to 11.85 kPa in 6% ice cream. Samples containing the
two replacers did not differ significantly.
The tan δ values reported in Table 5 confirm that
milk fat plays an important role in determining the
viscoelastic properties. The ice cream with 12% milk
fat had slightly more elastic behavior than those with
8 or 6% fat, even though the difference was not statisti-
cally significant. The 12% milk fat ice cream had sig-
nificantly lower (P ≤ 0.05) tan δ values than the treat-
ments containing the fat replacers. Destabilization of
fat during freezing of ice cream may play a role in
determining the elasticity in the final product, so treat-
ments having a higher degree of destabilization may
have a higher elastic component. The 12% treatment
had the highest destabilization (Figure 2) and had the
highest elasticity of all treatments. This suggests that
not only the total fat content but also fat association
and the degree of destabilization play important roles
in affecting the viscoelastic properties. Even though the
6% + PFR treatment had high fat destabilization, this
particular treatment, with additional protein, did not
have a high elastic component. Ice cream containing
the CFR had the least fat destabilization. This could
have been due to the high mix viscosity that might have
impeded the fat association during freezing. Ice cream
mixes with high viscosities are known to have limited
whipping ability (Marshall and Arbuckle, 1996). These
results were in agreement with the data obtained in
the whipping studies (Figure 1), where ice cream mixes
containing the fat replacers exhibited lower overrun
values. The increased viscous component could have
been due to the increased molecular entanglement in
the samples containing the fat replacers.
In the present study, the influence of ice phase on
the viscoelastic properties of ice cream was not consid-
ered. The main purpose of this study was to compare
the effects of fat and fat replacers on the viscoelastic
properties of the mixes and ice creams.
CONCLUSIONS
Milk fat content influenced the elastic component in
ice cream and mix samples. Besides the amount of milk
fat, factors that influence fat destabilization and whip-

Table 4. Mean storage modulus (G′), loss modulus (G″), and tan δ
values of five ice cream mixes measured at 4 Hz and 4°C.

Mix G′ (Pa) G″ (Pa) Tan δ

a ab
12% 4.13 4.37 1.07d
8% 3.58a 4.48ab 1.25c
6% 3.68a 4.65a 1.31bc
6% + PFR1 2.56b 3.65b 1.42ab
6% + CFR2 3.28ab 4.77a 1.45a
a,b,c,d
Means of three replicates in the same column with different
superscripts differ (P ≤ 0.05). Figure 2. Fat destabilization in frozen ice creams as determined
1
6% milk fat mix containing the protein-based fat replacer. by the turbidity measurements. % designates milk parameter PFR =
2
6% milk fat mix containing the carbohydrate-based fat replacer. protein fat replacer; CFR = carbohydrate fat replacer.

Journal of Dairy Science Vol. 83, No. 10, 2000

 RHEOLOGICAL PROPERTIES OF ICE CREAM 2229
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Sci. 72:18–29.
6% + CFR2 18.65ab 46.15a 2.43a
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Journal of Dairy Science Vol. 83, No. 10, 2000