Process Optimization for the Manufacturing of Reduced Fat Low Calorie and Protein Rich Ice Cream

Abstract

Ice-cream is a well-liked dairy-based frozen product. It has been consumed all newlineover the world and the consumption of Ice-cream continues to enhance. Generally, newlineregular Ice-creamis prepared by freezing a mixture consisting of dairy and non-dairy newlinecomponents such as milk, cream, skim milk powder, sweeteners, stabilizer, newlineemulsifier, fruits, nuts, color, andflavor. All Ice-cream ingredients are mixed in a newlinespecific order and processed to form Ice-cream mix and this mix is then frozen under newlinerapid agitation with the incorporation of air. newlineRecently consumers have heading for their interest towards reduced or low-fat newlineproducts as they linked them with a reduced risk of obesity and coronary heart newlinediseases. For many health-conscious people the consumption of reduced or low-fat newlineand low calorie foods has turn into a way of life. Usually, Ice-cream contains 10 16% newlinefat but in recent years, the dairy industry has developed a variety of low-fat, fat-free newlineand low calorieIce-cream products. Present interests towards lowering fat content in newlinefood products have influenced Ice-cream manufacturers to replace milk fat in Icecream newlinewith either protein or carbohydrate based fat sreplacers and also replacing the newlinesugar by artificial or natural sweeteners to produce healthy and safe foods. newlineFat replacers are important alternatives to offer consumers foods that are lower newlinein fat content, several low-calorie and calorie-free fat replacers or fat substitutes have newlinebeen developed. These ingredients contribute fewer calories to the formulated foods newlinewithout altering flavor, mouthfeel, viscosity, or other sensory properties. newline