A study and review on the production process oflow-calorie ice creams and sugar substitutes in itsformulation

In recent years, consumers show a great desire to use low-fat and low-sugar food products, becausethey associate the consumption of these types of products with reducing the risk of obesity,cardiovascular diseases, and diabetes. Fat, sugar and fat-free dry matter are three important andeffective factors on the quality of ice cream, the percentage of sugar is effective on the taste of theproduct. Due to the increasing level of public awareness and more attention to nutrition, people aremore inclined to consume healthy and natural food, with less sugar content, despite all the benefitsthat sucrose has as a natural sweetener with excellent functional properties, but due to the problemsHealth issues such as blood pressure, cardiovascular diseases, tooth decay, obesity and increasedblood glucose and insulin levels, which are especially harmful for diabetics, and on the other hand,economic and technological issues, increasing research is being done to find a suitable replacementwith other sweeteners. Choosing the type of alternative sweetener and how to maintain the quality ofthe product during the storage period is one of the issues related to the production of the productprepared with sugar alternative sweetener. It should be kept in mind that in addition to the role ofsweetener, sugar plays many functional characteristics in products. The bulking effect, waterstabilization (effective in shelf life), controlling the freezing point in frozen products such as ice creamare some of the effects of sugar. Among the problems related to optimization when replacing sugar isthe adverse effect on taste, physical characteristics of the product and consumer acceptance. In thisarticle, we discuss the process of producing low-calorie ice creams and sugar substitutes in itsformulation.