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Carbohydrates as fat replacers in ice cream

, : Carbohydrates as fat replacers in ice cream. Food Ingredients Europe, conference proceedings 1990: 160-162

Ice cream made with the potato starch maltodextrin C*Pur 01906 at 2% and palm kernel fat at 3% had acceptable meltdown characteristics and virtually the same flavour as standard ice cream, but ice cream with C*Pur 01906 at 3.5% and a total fat content of only 0.05% appeared much too sweet in sensory evaluation (although its calculated sweetness, 16.5, was well within the acceptable range).

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Related references

Dorp, M. vom, 1994: Carbohydrates as fat replacers in ice cream. The utilization of the maltodextrin C*Pur 01906 (C*P, Cerestar, Brussels, Belgium) as a fat substitute in fat-free ice cream is discussed. C*P is a maltodextrin from potato starch with a dextrose equivalent of 2-5. It forms thermo-reversible gels...

Dorp, M. vom, 1995: Carbohydrates as fat replacers in ice cream. In this article, the starch-based carbohydrate Maltodextrin C*Pur 01906 is discussed and its effect as a fat replacer both in fat-free ice cream and in ice cream in combination with vegetable fat is described.

Dorp, M. vom, 1996: Carbohydrates as fat replacers in ice cream. The use of the maltodextrin product, C*Pur 01906, (manufactured by Cerestar) as a fat substitute in ice cream is discussed. Topics covered include: product description, properties, production of low-fat ice cream, ice cream formulations, raw mater...

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