Polichuk G. The formation of complicated dispersed systems of the low-fat ice cream with natural ingredients

Principles of main structural element formation, depending on kinds of natural ingredients, applied process steps and ice cream mix composition, have been investigated in dispersed systems of low-fat ice cream. Structural and thermodynamic characteristics of associated water of ice cream have been studied as well as its' influence on the formation of ice cream crystallization structure. It has been proved that the presence of inverted sugar in low-fat ice cream composition is expedient because it makes excepting the aging from process flow scheme and increasing the dispersion of air and crystal phases possible. Natural stabilization systems, which have the same technological efficiency as ice cream structure stabilizers, have been developed. Dependences between an effective viscosity and ice cream mix composition as well as between contain of structuring components and contain of frozen water in low-fat ice cream have been established, that allowed making of recommendations for ice cream production treatments. Recipes and technologies of new types of high biological value ice cream without food additives have been invented.