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Fat Replacers Impact on Ice Cream Quality by api-312897235 is a document available to read on EtoBox.

What is Fat Replacers Impact on Ice Cream Quality about?

The document summarizes a study that tested the effectiveness of inulin and maltodextrin as fat replacers in ice cream. Viscosity tests found the inulin ice cream was the most viscous and spread the least. A sensory panel mostly preferred the texture, appearance, and flavor of the control ice cream over the samples with fat replacers. Both replacers produced grittier textures than the control. The study concludes that inulin and maltodextrin are not effective fat replacers for replicating the physical and s

Author

api-312897235

Language

EN