Ice cream formulation without addition of sugar

Abstract

The objective of this work was to formulate a milk ice cream without added sugar that presents adequate quality characteristics using a high intensity non-caloric sweetener and a polyol. To obtain the best sorbitol - water combination, a completely randomized two-level design was used. The sorbitol levels were 10 and 12 %, while for water the percentages corresponded to the calculation of the material balances carried out for the preparation of the mixtures. The percentage of the non-caloric sweetener was calculated from the power value declared by the manufacturer and the sweetening power relative to the sucrose of sorbitol, to achieve in the formulations of the ice cream mixtures a range of theoretical sweetness similar to that of milk ice cream with fruit pulps. The texture attributes were selected as response variables: body, creaminess, granularity and melting, and sweetness, as well as global sensory quality, measured with a structured scale of 10 cm in length. Acceptance limits were established at scores ≥ 6 equivalents to a good to excellent qualitative evaluation, for body, creaminess, melting and sensory evaluation and between 4 and 6 for a light to moderate of granularity and sweetness intensity. An ice cream with adequate sensory characteristics was achieved using 10 % sorbitol, 50,20 % water and 0,6 % of the high-intensity non-caloric sweetener used.