Cellulose nanofibrils (CNFs) were incorporated into low-fat and standard ice cream formulations (5 wt % and 10 wt %) at two different concentrations each (0.15 and 0.3 wt %) to determine the impact of the CNFs on the structural elements and performance variables of both the pre-frozen mix and the final frozen product. Rheological properties of the aged mixes and fat destabilization, melting rate, hardness, thermo-rheology and ice crystal size of the frozen product were assessed; sensory properties were analyzed for selected formulations. Results indicate that the effects of nanocellulose are related to its adsorption on the fat structure, therefore it varies between 5 and 10 wt % formulations. Sensory properties of low-fat samples were improved after the addition of nanocellulose, even after heat shocking the specimens.
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