Preparation and evaluation of sucrose-reduced ice cream: optimization via physiochemical and sensory study

The current research proposes a methodological approach to investigate the impact of sucrose substitutes, such as trehalose, erythritol, and isomalt, on “Fiordilatte” ice cream's physicochemical and sensory characteristics. This study investigated the substitution of the total concentration of sucrose with alternative sweeteners at two levels (15 % and 30 %) and their effects on critical variables, including air incorporation (overrun), melting resistance, emulsification stability, and overall sensory characteristics. According to the results, the overrun values significantly differed depending on the sweetener used and its type and concentration. The melting behaviour was modelled, identifying three stages: lag, fast-melting, and stationary. The obtained melting kinetic parameters showed that higher concentrations of erythritol (30 %) and both levels of trehalose (15 % and 30 %) resulted in maximum structural stability, which slowed the beginning of the melting phase. Regarding emulsifying properties, polyols negatively affected emulsification, leading to reduced stability compared to sucrose, while trehalose partially retained emulsifying activity. Despite structural differences, all formulations were well accepted, with trehalose-based ice cream achieving the most balanced sensory ratings, while isomalt formulations scored lower in creaminess and sweetness. The study confirms that replacing sucrose with alternative sweeteners impacts ice cream structure, emphasizing the requirement for thorough selection to achieve a balanced, reduced-sugar formulation. It also introduces a robust methodology to analyze sucrose substitution in artisanal “Fiordilatte” ice-cream.