Effect of a Starch‐Lipid Fat Replacer on the Rheology of Soft‐Serve Ice Cream

The rheology of soft‐serve ice creams prepared with Fantesk™, a starch‐lipid composite, was compared to a commercial product. Fantesk™ describes a class of stable starch‐lipid composites formed by steam‐jet cooking, and is used in this case as a fat replacer. Waxy maize starch and butter were used, and the butter content was selected to give 0.5 to 1.1 wt% butter in the ice cream mix. Despite the lower level of fat, the overrun and rheological properties of the Fantesk™‐based ice creams were similar to the commercial product when differences in the freezing behavior of the different formulations were accounted for.