Analysis Of Low Fat Ice Cream

1. Introduction
Ice cream is a favorite of millions, because a delicious, attractive and relatively inexpensive food item (Marshal and Arbuckle, 1996)P2,7. The protein content of ice cream has an excellent biological value because it contains the essential amino acids such as tryptophan and lysine. So target groups such as elderly can get their required protein from ice cream(Goff and Hartel, 2013)P35.
In the modern diet, here is a concern that excessive usage of fats leads to increasing propagation of chronic diseases, such as diabetes, obesity and coronary heart disease. Consequently, there is a requirement for production of lower fat products with acceptable sensory properties that can be fairly similar to their full-fat counterparts for consumers (Chung et al., 2016)124
One of the important functions of fat in ice cream is the development of softness, mouth coating and the desirable