Carbohydrate or Protein Based Fat Mimicker Effects on Ice Milk Properties

Batches of ice milks (2–5% milk fat) made with a carbohydrate‐ or a protein‐based fat mimicker were compared to conventional ice milk (4.8% milk fat). Rheological, freezing, and melting properties were evaluated. The carbohydrate‐based fat mimicker changed rheological properties, resulting in higher viscosities, greater deviations from Newtonian flow, and higher consistency indices. Less air was incorporated in the mix containing the carbohydrate‐based fat mimicker than in the control or the mix with protein‐based fat mimicker, The protein‐based fat mimicker mix had rheological and melting properties similar to those of the control but achieved higher air incorporation than did the control.