Effect of Dairy and Non-Dairy Ingredients on the Physical Characteristic of Ice Cream: Review

Abstract

Ice cream is a type of sweetened frozen food, which use cow’s milk and sugar as main ingredients. Due to its high sugar and fat content, the excessive consumption of ice cream could contribute to the significant health impact, especially for those who suffer diabetes. Moreover, some people could not consume the ice cream because of its inability to digest the lactose content in cow’s milk in their body. In recent years, there is some great innovation to replace cow’s milk as the main ingredients of ice cream with other milk substitutes. In order to obtain the ice cream-like characteristic, several food additives are added to ice cream. The formulation of the ice cream and choosing the proper materials are the key factor to produce desirable ice cream. This manuscript summarized the development of ice cream products from different ingredients of milk substitutes that influence the overrun, viscosity, and melting resistance of the products.