INDUSTRIE ALIMENTARI Vol. 64 - DECEMBER 2025

 

CONTENTS

 

3 - Toward a lower-sugar ice cream: study of physicochemical and sensory properties
A. Crinò - C. Fabrizi - K. Liburdi

This study offers a comprehensive evaluation of alternative sweeteners replacing sucrose in artisanal ice cream formulations, with particular emphasis on their impact on structural properties and sensory characteristics of the final product. Emphasis was placed on the use of simple, cost-effective analytical methodologies to evaluate critical parameters, including emulsion stability, melting behaviour, and sensory perception. This approach enabled a thorough assessment of the potential and limitations of various sugar substitutes, generating insights that are both scientifically robust and practically applicable for master gelato makers and artisanal producers. Furthermore, the study aligns with the growing demand for nutritionally balanced foods, contributing to the development of formulation strategies that meet market expectations while preserving the quality, creaminess, and sensory appeal that characterise artisanal ice cream.

 

DEPARTMENTS

12 - EXHIBITIONS (GULFOOD)
20 - MACHINES
24 - DOWNSTREAM
26 - AUTOMATION
28 - ANALYSIS
30 - PACKAGING
36 - PRODUCTS
42 - FOOD SAFETY
44 - MARKETING
48 - APPLIED RESARCH
54 - NEWS
60 - DIARY
64 - BOOKS
66 - AITA
72 - COMPANY DIRECTORY