Production of low-fat free-sugar ice cream using intensive sweeteners (sucralose and stevia)

sucralose and Stevia rebaudiana were used as sucrose substitute, polydextrose as a bulking agent and sorbitol to control the freezing point. The treatments were: T1: control low -fat (2% fat ), T2: control 2% fat + 2% maltodextrin , T3: 2% fat + 2% maltodextrin + sucralose, T4: 2% fat + 2% maltodextrin + sucralose + sorbitol, T5: 2% fat + 2% maltodextrin + stevia, T6: 2% fat + 2% maltodextrin + stevia + sorbitol. There no differences in chemical composition of all treatments except T1 as it was less in TS. There was an increase in the acidity % when the sugar replaced by sucralose or stevia while there was no significance between the treatments. Addition of fat replacer (maltodextrin) and polydextrose and sorbitol lower the freezing point. The specific gravity of the mix was ranged between 1.10 to 1.16 gm/cm3. The corresponding values of weight/ gallon in ice cream mixes were clearly related to the specific gravity

The overrun of the different treatments ranged between 24.82 to 39.28%. The highest was for control T1 and at last the stevia free sugar ice cream. The highest value of hardness was for T1 . Replacing sugar with stevia affected the hardness of the ice cream and it was higher than the other low -fat free sugar ice cream. The control without any additives achieved the lowest degree in colour as it was low fat. Combination of polydextrose with maltodextrin as a bulking agent enhanced the colour of ice cream.