Sensory properties

For consumers, the sensory quality of ice creams is the most important aspect. The behavior of ice cream during the consumption is governed by the quality, quantity and size of components in ice cream mixture (Amador et al., 2017). For ice creams with MEs, the main sensory aspect is to avoid changes in mouthfeel compared to consumption of conventional ice cream (Oppermann et al., 2016) similar to replacement of sugar by oligosaccharides (S. Yang & Choi, 2007). Generally, the overall sensory acceptability for ice creams with and within MEs have been evaluated to be similar. The changes in sensory properties have been observed when e.g. guar gum or gum tragacanth were used for stabilization (Tekin et al., 2017). Changes in taste during consumption of ice creams enhanced with MEs can be caused by thermodynamic instability: internal water phase leakage (Khadem & Sheibat-Othman, 2019) (e.g. bitter encapsulated compounds (Edris & Bergnståhl, 2001), changes in particle sizes of ingredients (Khadem & Sheibat-Othman, 2020) (especially fat globules (Leister et al., 2022)), off-flavor of emulsifiers and stabilizers (L. Li et al., 2015) etc. To prevent any undesirable mouthfeel during the consumption of ice creams with MEs, attention must be paid to proper manufacture and stabilization. Here, the use of PPs can be very beneficial in the future (Zhu et al., 2018).