Abstract
Ice cream is a popular dessert that contains a lot of sugar (+/20%). As excessive sugar intake is reported to be related to obesity, the development of sugar reduced ice cream is important. However, sugar content can not be reduced easily, as it plays an important role in determining the texture and sensory properties of the product. For example, sugar determines the total amount of ice and ice crystal size, and it provides viscosity to the serum with a positive effect on the “body” to the ice cream. To be able to design sugar reduction strategies, it is important to understand the role of sugar on the properties of ice cream.
| Original language | English |
|---|---|
| Number of pages | 1 |
| Publication status | Published - 3 Nov 2021 |
| Event | 35th EFFoST International Conference 2021: Healthy Individuals, Resilient Communities, and Global Food Security - Lausanne, Switzerland Duration: 1 Nov 2021 → 4 Nov 2021 https://www.effost.org/effost+international+conference/effost+conference+2021/default.aspx |
Conference
| Conference | 35th EFFoST International Conference 2021 |
|---|---|
| Country/Territory | Switzerland |
| City | Lausanne |
| Period | 1/11/21 → 4/11/21 |
| Internet address |
