This paper provides an overview of recent advances in the application of hydrocolloids in
food fillings formulations. Different types of plant-based, animal-based, and microorganism …

Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of
sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined …

Featured Application The research presents the development of innovative ice cream based
on rice milk with the addition of Moldavian dragonhead bagasse. Such a product can be put …

The natural sweetness, unique flavour, and potential health benefits of honey make it a
desirable ingredient for ice cream that can increase its appeal for consumers. The aim of this …

Aims To develop and characterize a functional lactose-free ice cream with added ginger and
honey, evaluate the survival of Lacticaseibacillus casei CSL3 under frozen storage and the …

Sorbets are healthy ice cream alternatives and desired frozen desserts by vegetarians and
vegans. This study focuses on assessing the effects of sorbet recipe alteration through the …

Whipped desserts made of fermented milk are very popular. They also make it possible to
expand the range of functional products. The consumer properties of defrosted desserts …

Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk
products gaining popularity among consumers. The objective was to develop coconut milk …

Ice cream is a frozen dessert highly appreciated by all categories of consumers. Lately,
consumers' attention is focused on healthy products, with as few ingredients as possible or …

Recent studies accelerated the discovery of various ice cream stabilizers. The present study
aimed to analyze the impact of guar gum, sahlep (as a commercial stabilizer) and quince …