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Summary Cellulose nanocrystals derived from rice husk (CNC) using a chemical method combined with high‐pressure homogenisation, were investigated for their application in ice cream formulations. The physicochemical and sensory properties of ice cream with CNC at three different concentrations (0%, 0.15%, and 0.30% wt.) and two levels of whipping cream as fat content (5% and 10% wt.) were studied. The results indicate that increased CNC concentration enhanced the overrun and viscosity of the ice cream samples. Furthermore, 10% fat ice cream with 0.30% CNC exhibited higher total phenolic content and antioxidant activity compared to the others. The hardness and melting rate of the ice cream samples tended to decrease with higher fat levels and CNC concentrations. Moreover, CNC helped to improve the quality of low‐fat ice cream while still maintaining satisfactory sensory properties. Therefore, CNC has the potential as a stabiliser for ice cream to improve its overall properties.
Samsalee et al. (Fri,) studied this question.