foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-3-370-377foodsyst-853Research ArticleСтатьиInfluence of sucrose substitutes on the quality indicators of ice cream in the process of production and storageВлияние заменителей сахарозы на показатели качества мороженого в процессе производства и храненияhttps://orcid.org/0000-0001-5881-2309ЛандиховскаяА. В.LandikhovskayaA. V.

Ландиховская Анна Валентиновна — кандидат технических наук, научный сотрудник, лаборатория технологии мороженого

127422, Москва, ул. Костякова, 12

Anna V. Landikhovskaya, Candidate of technical sciences, Senior Researcher, Ice Cream Technology Laboratory

12, Kostykov str., Moscow, 127422

a.landihovskaya@fncps.ruhttps://orcid.org/0000-0001-7293-9162ТвороговаА. А.TvorogovaA. A.

Творогова Антонина Анатольевна — доктор технических наук, доцент, заместитель директора

127422, Москва, ул. Костякова,12

Antonina A. Tvorogova, Doctor of Technical Sciences, Docent, Deputy Director

12, Kostykov str., Moscow, 127422

a.tvorogova@fncps.ruhttps://orcid.org/0000-0003-3166-2827КоролевИ. А.KorolevI. A.

Королев Игорь Антонович — кандидат технических наук, научный сотрудник, лаборатория систем хладоснабжения и теплофизических измерений

127422, Москва, ул. Костякова,12

Igor A. Korolev, Candidate of Technical Sciences, Senior Researcher, Laboratory of Refrigeration Systems and Thermophysical Measurements

12, Kostykov str., Moscow, 127422

i.korolev@fncps.ruВсероссийский научно-исследовательский институт холодильной промышленностиРоссияAll-Russian Scientific Research Institute of Refrigeration IndustryRussian Federation20251610202583370377Copyright © Landikhovskaya A.V., Tvorogova A.A., Korolev I.A., 20252025Ландиховская А.В., Творогова А.А., Королев И.А.Landikhovskaya A.V., Tvorogova A.A., Korolev I.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/853

Overconsumption of sucrose is a global problem in the health care system. In order to replace it in ice cream completely, it is necessary to use 14–16 % of other ingredients which can affect quality indicators of a finished product. The aim of the study was a comparative assessment of quality indicators of traditional ice cream and ice cream with sucrose replaced by a composition of substitutes that reduce the glycemic index of the finished product. The study was carried out during the production process and storage. Modern research methods were used: chemical, structural-mechanical, microstructural and differential scanning calorimetry. Ice cream samples with sucrose replaced by a composition of maltitol and inulin, erythriol and inulin, fructose or trehalose (in a ratio of 4:3 and 3:4), fructose or trehalose with inulin were the objects of the study. It has been established that the glycemic index decreased by 1.4–4.5 times in the experimental ice cream samples compared to the control (14 % sucrose). With replacement of sucrose by the composition of inulin and polyols, the caloric content of ice cream decreased by 30 %. The viscosity values of the mixtures with erythritol, as well as with fructose and trehalose (with a ratio of 3:4) were not different from the control sample. Among the experimental samples, the softest consistency was noticed with the domination of fructose in the composition with trehalose, and the hardest one was in the sample with erythritol and inulin. Studies of thermophysical properties of ice cream have shown that the use of erythritol in the composition with inulin causes a significant decrease in the glass transition, freezing and cryoscopic temperatures, which negatively affects the consistency of the product. The samples with maltitol and inulin, and the samples with trehalose and inulin demonstrated thermophysical properties that were the closest to the control sample of ice cream. It has been established that the dispersion of ice crystals decreased most in the samples with maltitol and inulin, as well as with fructose and inulin: crystal sizes increased by 15 and 21 %, respectively, after 3 months of storage. It has been found that the introduction of fructose and inulin, fructose and trehalose increases the duration of the induction period of fat oxidation by 11 hours in comparison with the control sample. On the whole, the studies have shown that full replacement of sucrose with ingredients having different molecular weight, in particular erythritol and inulin, leads to a noticeable change in the consumer and technological properties of the product.

Избыточное потребление сахарозы является общемировой проблемой системы здравоохранения. Для полной замены сахарозы в мороженом нужно использовать 14–16 % других ингредиентов, что может отразиться на показателях качества готового продукта. Целью исследований являлось проведение в процессе производства и хранения сравнительной оценки показателей качества мороженого традиционного и с заменой сахарозы на композиции заменителей, снижающих гликемический индекс готового продукта. Использовались современные методы исследований: химические, структурно-механические, микроструктурные и дифференциальной сканирующей калориметрии. Объектами исследований являлись образцы мороженого с заменой сахарозы на композицию мальтита и инулина, эритрита и инулина, фруктозы и трегалозы (в соотношении 4:3 и 3:4), фруктозы или трегалозы с инулином. Установлено, что в экспериментальных образцах мороженого по сравнению с контрольным (с содержанием сахарозы 14 %) гликемический индекс уменьшился в 1,4–4,5 раза. При замене сахарозы на композицию инулина и полиолов калорийность мороженого снизилась на 30 %. Значения вязкости смеси в образцах с эритритом и инулином, а также с фруктозой и трегалозой (при соотношении 3:4) не отличались от контрольного образца. Наиболее мягкая консистенция среди опытных образцов отмечена при доминировании фруктозы в  композиции с трегалозой, наиболее твердая — у образца с эритритом и инулином. Исследования теплофизических свойств мороженого показали, что применение эритрита в композиции с инулином вызывает существенное снижение температур стеклования, замерзания и криоскопической температуры, что отрицательно сказывается на консистенции продукта. Теплофизические свойства, наиболее близкие к показателям контрольного образца мороженого с сахарозой, демонстрировали образцы с мальтитом и инулином и образцы c трегалозой и инулином. Установлено, что в наибольшей степени снизилась дисперсность кристаллов льда в образцах с мальтитом и инулином, а также c фруктозой и инулином: размеры кристаллов через 3 месяца хранения увеличились на 15 и 21 % соответственно. Установлено, что внесение фруктозы и инулина, фруктозы и трегалозы увеличивает продолжительность индукционного периода окисления жира на 11 ч по сравнению с контрольным образцом. Исследования показали, что полная замена сахарозы на ингредиенты с отличной молекулярной массой, в частности на эритрит и инулин, приводит к заметному изменению потребительских и технологических свойств продукта.

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The authors declare that there are no conflicts of interest present.