Ice cream is a product that is commonly consumed all over the world due to its cooling and enjoyment effect and has a high nutritional and caloric value because it is based on milk, fat, sugar, and emulsifiers (Karaman et al., 2014). Scientific results have shown that there is a close relationship between high-fat intake and diseases such as obesity and cardiovascular disease (Akil & Ahmad, 2011). Therefore, due to the negative effects of fat, trend for consuming low-fat products in the diet, such as low-fat ice cream has increased . Since ice cream is a relatively fat product and is of particular popularity among the general public, there is a great demand for low-fat or non-fat varieties (Al-Sayed & Ahmed, 2013).Fat removal or reduction, depending on its key role in the acceptability of features such as texture, shape, appearance, smell, flavor, and mouth feel may lead to several problems in the structure and texture of the produced ice cream such as coarseness and roughness, iciness, crushing, and reduces the size and bad flavor (Azari-Anpar, . The most important role of fat in ice cream is to stabilize air bubbles (Aime et al., 2001). Therefore, it is important to find the optimal formulation to remove fat or fat substitute . Fat substitutes are classified into three categories: carbohydrate, fat and protein, low-calorie fats, emulsifiers, and combined products (Peng & Yao, 2017).
