Abstract: With isomaltose oligosaccharide as sweetener, low sugar ice cream was developed by adding natural aloe juice for its pure fragrance and bitter taste. By orthogonal test, the optimal formula of the ice cream is determined as fresh milk 100 ml, sugar mixture (ratio of isomaltose oligosaccharide to soft white sugar 2:1 ) 20 g, aloe juice 40 g, artificial cream 12 g, compound stabilizer (sodium alginate 0.20%, sodium carboxy methylcellulose 0.10%, pectin 0.10% and gelatin 0.25%) 0.3 g. This product has special taste and smooth mouth feel with perfect expansion rate and anti-meltdown.

Key words: isomaltose oligosaccharide, aloe, ice cream