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Frozen DessertsPeer-reviewed study External research · Lab conditions · Not verified by Condeboo
Orange-Peel Pectin as a Fat Replacer in Vanilla Ice Cream
Source: Food Research · 2026 · CC BY 4.0
Researchers replaced part of the fat in vanilla ice cream with orange-peel pectin and mapped the effects on texture, overrun and sensory properties.
Key findings
- The trial tested three inclusion levels — 0.1, 0.15 and 0.2% (w/w) — as a fat-replacement design; these are experimental trial conditions, not dosage recommendations.
- Viscosity, hardness, adhesiveness, shape retention, overrun and sensory acceptance were measured across the fat-reduced formulations.
- The study demonstrates pectin's functionality in fat-reduced frozen desserts within a single-recipe design.
What this means for your formulation
Fat-reduced ice cream is a texture-engineering problem, and results from one recipe do not transfer directly. Validate against your fat level, overrun target and freezer profile with our application team.
This page summarises external scientific publications for professional education. Values are laboratory results under study-specific conditions — they are not Condeboo product specifications, dosage recommendations or health claims. For commercial grades and dosages, request a TDS and application support.
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