Sorvetes de baunilha preparados com substitutos de gordura (3-5%) e de sacarose (6-10%) foram comparados, mediante análises físicas e calóricas, com sorvete convencional. A combinação de 4% de Simplesse e 8% de Litesse evidenciaram efeito sinergístico para retardar a velocidade de fusão. Menores valores de densidade aparente e maior redução calórica foram obtidos com concentrações próximas a 3 e 6% (p/p) de Simplesse e Litesse, respectivamente. Baixas concentrações de Litesse (6%, p/p) e altas de Simplesse (5%, p/p) resultaram em maior tempo de início de fusão. A utilização desses substitutos permitiu a obtenção de produtos com baixos teores calórico e de gordura e características físicas semelhantes às de sorvete convencional. PHYSICAL PROPERTIES OF VANILLA ICE CREAM PREPARED WITH FAT AND SUCROSE SUBSTITUTES Abstract Prepared vanilla ice creams with fat (3-5%) and sucrose (6-10%) substitute were compared through physical and caloric analyses to conventional ice cream. The combination of 4% of Simplesse and 8% of Litesse showed sinergistic effect to delay the melting speed. Lower overrun and higher caloric reduction values were obtained with concentrations at 3 and 6% (p/p) of Simplesse and Litesse, respectively. Low concentrations of Litesse (6%, p/p) and high of Simplesse (5%, p/p) resulted in higher melting start time. The use of these substitutes allowed to obtain products with low calorie degree and of fat with physics characteristics similar to the standard ice cream.
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