Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification,
stability and potential biological activity. In this study, SOB was used as a milk fat substitute …

This study investigated the effect of inulin on the physical and textural properties, fat content,
and sensory acceptance of reduced-fat ice cream (RFIC) as a fat replacer. Sugar, whipped …

Dry sweet whey was used in this study at 42% to prepare a new ice cream composition. The
additional aim of the research was to select the most effective stabilizers in ice …

In this study, soybean protein isolate (SPI) was modified by high hydrostatic pressure (HHP)
treatment and compounded phospholipids, and used to replace milk to produce a low-fat …

Stabilizers are commonly used to inhibit the ice recrystallization process that leads to the
formation of large ice crystals, decreasing consumer acceptance of ice cream. However, the …

The work is devoted to the study of the functional and technological properties of oat β-
glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system …

This study investigated the effect of ultrasound homogenisation on the physical properties of
vegan ice cream mixes. Samples were prepared based on vegan recipes with different sorts …

This study aims to contribute knowledge to the area of the ice cream industry by finding an
effective way to prevent the recrystallization process in ice cream production. Stabilizers …

The use of liquid whey concentrates in the composition of ice cream, especially in
combination with other powdered whey proteins, is limited due to their understudied …

Freeze concentration process was used to concentrate milk until the third stage of freeze
concentration. Thus, two samples of ice creams were manufacture, one with milk and the …