In a framework of research work low fat (0,3% of fat), low fat (0,3%) and low sugar (5% of sucrose) ice creams and as a reference product ice cream containing 8,5% of fat and 11% of sucrose were produced. pH and titration acidity and viscosity of ice cream mixes were determined. An overrun was determined and sensory evaluation and consumer’s tests were carried out. Ice creams were tested directly after production as well as 10 weeks after production, in this case ice creams were stored in temperature-20°C. During the storage a decrease of overrun of low fat ice cream and low fat, low sugar ice cream was observed. It was no overrun decrease in case of reference ice cream, containing 8,5% of fat and 11% of sucrose. After sensory and consumer’s tests reference ice cream received the highest scores.
ice cream, fat replacer, sugar replacer