Effect of Dairy and Non-Dairy Ingredients on the Physical Characteristic of Ice Cream: Review

Abstract Ice cream is a type of sweetened frozen food, which use cow’s milk and sugar as main ingredients. Due to its high fat content, the excessive consumption ice could contribute significant health impact, especially for those who suffer diabetes. Moreover, some people not consume because inability digest lactose content in their body. In recent years, there great innovation replace ingredients with other substitutes. order obtain cream-like characteristic, several food additives are added cream. The formulation choosing proper materials key factor produce desirable This manuscript summarized development products from different substitutes that influence overrun, viscosity, melting resistance products.