Utilization of Various Sweeteners as Sugar Substitutes in Ice Cream: A Review
Deby Farid Hidayahtul Nurjanah
Department of Animal Product Technology, Animal Science Faculty, Universitas Brawijaya, 65145, Malang, Indonesia.
Abdul Manab *
Department of Animal Product Technology, Animal Science Faculty, Universitas Brawijaya, 65145, Malang, Indonesia.
Premy Puspitawati Rahayu
Department of Animal Product Technology, Animal Science Faculty, Universitas Brawijaya, 65145, Malang, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Ice cream is frozen dessert known for its sweet taste. In response to increasing consumer demand for healthier food options, particularly those with a low glycemic index, there is a growing interest in replacing sucrose with alternative sweeteners in ice cream formulations. This review explores and compares the use of various natural sweeteners and sugar alcohols, highlighting their effects on the physicochemical properties of ice cream, including texture, melting behavior, sweetness profile, and stability. The analysis reveals that while alternative sweeteners offer promising functional and nutritional benefits, their application also presents several formulation challenges, such as off-flavors, textural changes, and altered freezing points. Therefore, sweeteners alternative requires technological innovations, including optimized processing techniques, the use of supporting ingredients, and appropriate combinations of sweeteners. This review provides valuable insights for the development of healthier ice cream products through strategic sweetener substitution.
Keywords: Innovation, natural sweetener, sucrose, sugar alcohol