Sapiga, VictoriaPolishchuk, GalynaTomczynska-Mleko, MartaMleko, StanislawTerpiłowski, KonradPérez-Huertas, Salvador2023-02-152023-02-152022Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes / V. Sapiga, G. Polishchuk, M. Tomczyńska-Mleko, S. Mleko, K. Terpiłowski, S. Pérez-Huertas // Ukrainian Food Journal. – 2022. – Vol. 11, Issue 3. – P. 358–372.https://dspace.nuft.edu.ua/handle/123456789/39019In modern nutrition, there is an increased consumer demand for low-calorie products. Meanwhile, ice cream of classic types is a product with a high fat content (10–16%). Therefore, there is a high demand on production of new types of low-fat or non-fat ice cream. An ice cream is treated as a low-fat product when it contains below 5% of fat. In the process of modifying ice cream recipes, the main task is to obtain a product with a characteristic creamy consistency and high resistance to melting, which is ensured by maintaining a certain balance between the content of free and bound water, the specified values of the cryoscopic temperature and other physicochemical parameters.enice creamβ-glucanpectinviscositywater activitysurface tensionморозивоβ-глюканпектинв'язкістьактивність водиповерхневий натягкафедра технології молока і молочних продуктівArticle