Use of gelatin as a fat replacer for low fat cream production

In this study gelatin was used as a fat replacer in the production of a low fat cream. The fat content of the control cream was reduced from 30% to 20%. Gelatin was used at 5 levels: 0، 0. 25، 0. 5، 0. 75 and 1%. Viscosity، Bostwick consistency، textural hardness، color parameters (L، a، b) and sensory characteristics of the five low fat cream samples with 20% fat were compared with the 30% fat control. The results indicated that gelatin was able to improve the properties of low fat cream samples towards the 30% control. In terms of color parameters the low fat creams with 0. 5% gelatin and more were similar to the control with 30% fat. Sensory evaluation tests showed that the perception scores of the low fat creams with 0. 75 and 1% gelatin were the same as the 30% fat control.