Improvement of fructose ice cream technology

Abstract

The use of fructose and biologically complete ingredients provides a new type of ice cream with a pleasant taste, delicate texture, diabetic properties and quality indicators. Thus, the complete replacement of sugar with fructose in the composition of ice cream-sherbet will reduce the caloric content of the product, and the introduction of biologically complete ingredients will provide products with attractive consumer characteristics, with improved vitamin composition. New data can be useful to scientists and food industry workers; they have scientific and practical significance.