Physicochemical and sensory optimisation of a low glycemic index ice cream formulation

Summary The development of a low glycemic index ice cream with as close as possible physicochemical properties and sensory quality compared with a sucrose‐sweetened ice cream was investigated. Three relatively new novel commercial sweeteners – tagatose, erythritol and trehalose – were studied, along with maltitol and polydextrose. Once the freezing curves were matched, other physicochemical properties also were found to match. Sweetness and sweet taste could then be adjusted for sensory optimisation with a combination of these sugars and supplementation with sucralose to boost the sweetness as necessary.