Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review

Abstract

The growing awareness of health issues and the increasing demand for specialized diets have driven consumer demand for healthier ice cream products. The high fat and sugar contents of traditional ice cream have raised health concerns, prompting researchers to seek alternative formulations that address the demand for low-fat, low-sugar, dairy-free, and functional creams. This review examines the latest innovations in healthier ice cream formulations, with a focus on the use of fat replacers, sweeteners, dairy-free ingredients, and functional components. This review also discusses how optimizing fat partial coalescence and controlling ice crystal recrystallization can help overcome texture deficiencies in the healthification process of ice cream. Furthermore, this review highlights the application of oral tribology techniques, such as the creaminess of ice cream, in analyzing sensory attributes. Future research will continue to focus on balancing health benefits and sensory quality to meet evolving consumer expectations.