Effects of sugar and sugar replacers on the physical properties of ice cream

Q. Wang*, G. Sala, E. Scholten

*Corresponding author for this work

Research output: Contribution to conferencePosterAcademic

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 languageEnglish
Number of pages1
Publication statusPublished - 3 Nov 2021
Event35th EFFoST International Conference 2021: Healthy Individuals, Resilient Communities, and Global Food Security - Lausanne, Switzerland
Duration: 1 Nov 20214 Nov 2021
https://www.effost.org/effost+international+conference/effost+conference+2021/default.aspx

Conference

Conference35th EFFoST International Conference 2021
Country/TerritorySwitzerland
CityLausanne
Period1/11/214/11/21
Internet address

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