摘要：In this research, effects of different emulsifiers (Palsgaard and Polysorbate) on the chemical, physical and sensory attributes of low fat (LF, %2) Kahramanmaraş type ice creams produced using Simplesse as a fat replacer were investigated. Ice cream mix, prepared by adding 5% fat replacer (Simplesse), 22% sugar and 1% stabilizer combination (0.5% Salep+0.3% Karaya Gum+0.2% Gelatine) into cow’s milk with %2 fat, was added two emulsifiers (Palsgaard ve Polysorbate 80) at the rates of 0.2, 0.4 and 0.6%. It was identified that addition of emulsifiers at different rates affected the chemical, physical and sensory properties of low fat ice cream significantly ( P <0.05). The ice creams containing Polysorbate 80 (PS80) had lowest overrun values, but improved melting properties than others. The low fat ice cream samples containing Palsgaard were rated as similar as the control by sensory panel.
