CARBOHYDRATE OR PROTEIN-BASED FAT MIMICKER EFFECTS ON ICE-MILK PROPERTIES

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 evaluated. The carbohydrate-based fat mimicker changed rheological properties, 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 control or the mix with protein-based fat mimicker. The protein-based fat mimicker mix had rheological and melting properties similar to those of the control but achieved higher air incorporation than did the control.