Fat replacing strategies for full-fat ice cream - Role of fat, polysaccharide structure and protein dispersibility

Promotor dr. E (Elke) Scholten
Copromotor G (Guido) Sala
Organisatie Wageningen University, Physics and Physical Chemistry of Foods

di 16 januari 2024 16:00 tot 17:30

Locatie Omnia, gebouwnummer 105
Hoge Steeg 2
6708 PH Wageningen
+31 (0)317 - 484 500
Zaal/kamer Auditorium


Although consumers are becoming increasingly aware of the negative health effects of certain food ingredients, the consumption of unhealthy foods continues to rise. An example is ice cream, which is often high in fat and not in line with a healthy lifestyle. Research efforts have therefore been made to lower fat content in ice cream and increase the flexibility in the ingredient choice.

In this thesis, we clarified the exact role of fat on the textural and sensory properties of ice cream and developed some potential fat replacing strategies using polysaccharides and proteins.

The knowledge obtained from this thesis can be applied to the reformulation and production of low-fat or fat-free ice cream, but also provides basic insight for the relationship between texture and quality characteristics, which benefits the development of low-fat products as well as other frozen desserts.