Sensory and physical properties of ice creams containing milk fat or fat replacers

The purpose of this research was to determine the relative effects of milk fat, nonfat milk solids, or each of three whey protein type fat replacers on the flavor and texture attributes of vanillin-flavored ice cream. Descriptive sensory analyses disclosed that ice creams containing 4.8% of any of the fat replacers in place of milk fat had no demonstrable effect on vanillin flavor but increased the intensities of whey flavor, syrup flavor, and cooked milk flavor. Compared with each substitute, milk fat significantly reduced the syrup, whey, and cooked milk flavors and increased the fresh milk and cream flavors of the ice cream. Results emphasized the importance of fat as a flavor modifier and the importance of certain fat replacers as aids in improving texture.