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Sunflower oil emulsion gels as fat replacer in reduced-fat ice cream: physical and sensory properties
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DOI：10.1016/j.fufo.2026.101148.png)
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Abstract
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• Use of O/W emulsions as fat replacers in chocolate ice cream formulations. • Up to 50% reduction in total fat and saturated fatty acids achieved. • HPMC ice cream had higher overrun, softer texture and better sensory acceptance. • O/W emulsions show a promising strategy for healthier ice cream formulation.
Keywords:
Ice cream
low-fat ice cream
O/W emulsion
fat replacer
food stabilizer
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