Frozen dessert attribute changes with increased amounts of unsaturated fatty acids

A comparative study using physical, sensory and chemical tests shows the absence of significant differences between vanilla ice cream with 12% milk fat and a vanilla flavor frozen desert with the ratio of saturated, monosaturated and polyunsaturated being 3:2:1, prepared from 65% milk fat, 25% canola oil and 10% soybean oil. Increase of oil concentrations above 35% enhances the risks of quality defects in a product with a 1:1:1 ratio of these fatty acids.