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Документ Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream(2021) Sapiga, Victoria; Polishchuk, Galyna; Buniowska, Magdalena; Shevchenko (Kishenko), Iryna; Osmak (Fedchenko), TetianaIce cream is a structured multicomponent food product that is also an emulsion, foam and suspension. High-calorie ice cream with a fat content of at least 10–12% is stably in high demand due to its rich creamy taste, creamy consistency, and high resistance to melting. On the one hand, low-fat ice cream is of increasing interest to consumers as a new trend among low-calorie foods. On the other hand, the low content of fat (≤ 3%) and dry matter (≤ 30%) in ice cream has a negative effect on its quality.