Abstract: Low fat ice-creams were prepared by replacing fat with long rice-based fat substitute. The overrun rate, anti-melting capability, hardness, storage modulus and sensory properties of the ice-cream were studied. The results showed that the overrun rate of the ice-cream gradually increased with less fat content. The anti-melting capability of the ice-cream decreased appreciablywhile fat content decreased. The fat substitute could increase the overrun rate of the ice-cream and improve anti-melting capability of the ice-cream. The hardness and G’of the ice-cream became lower with less fat content in ice- cream formula. The fuzzy mathematics method was used to evaluate the sensory quality of the ice-creams, which showed the optimal fat content in low fat ice cream was 4%. The fat substitute could meliorate the sensory properties of low fat ice cream. The sensory properties of low fat ice cream with 4% fat was as good as that of the middle fat ice cream.

Key words: fat substitute, low fat ice-cream