Scientists found a way to make ice cream healthier by replacing unhealthy saturated fats with special plant-based ingredients. They used something called oleogels (made from plant oils and a natural thickener) mixed with fiber from citrus fruits like oranges and lemons. When they replaced half of the coconut oil in ice cream with these ingredients, the ice cream stayed creamy and delicious while having much less saturated fat. The best version used 10% of the special oleogel mixture and tasted just as good as regular ice cream. This discovery could help ice cream companies make frozen treats that are better for your health without changing what people love about ice cream.

The Quick Take

  • What they studied: Can scientists replace the unhealthy saturated fats in ice cream with plant-based ingredients while keeping it tasting good and having the right texture?
  • Who participated: This was a laboratory study where researchers tested different ice cream recipes. They didn’t involve human taste testers in the abstract provided, though sensory testing likely occurred.
  • Key finding: Replacing 50% of coconut oil with oleogels (plant oil thickened with monoglycerides) plus citrus fiber made ice cream significantly lower in saturated fat while maintaining excellent texture, creaminess, and taste. The best formula used 10% oleogel concentration.
  • What it means for you: In the future, ice cream you buy at the store might be healthier with less saturated fat, but it will still taste creamy and delicious. This is still in the research stage, so it may take time before products using this method appear on store shelves.

The Research Details

Researchers created different ice cream recipes in a laboratory, each with different amounts of a special plant-based fat replacement called oleogels. Oleogels are made by mixing plant oils with monoglycerides (a natural substance that helps oils stay thick and structured). They tested ice cream with and without citrus fiber added. For each recipe, they measured how the ice cream behaved—how thick it was, how it melted, how it felt in your mouth, and how it tasted. They compared recipes with different amounts of oleogel to find which one worked best.

The researchers specifically looked at what happens when you replace coconut oil (which is high in saturated fat) with oleogels. They tested whether the oleogels could do the same job as the solid coconut oil in keeping ice cream creamy and preventing it from melting too fast. They also studied how citrus fiber (a healthy ingredient from orange and lemon peels) could improve the texture and feel of the ice cream.

This type of study is important because it tests whether a new food ingredient actually works before companies spend money making it in large quantities. The researchers were looking for a ‘clean-label’ solution, meaning using simple, recognizable ingredients that consumers would feel good about eating.

This research matters because many people want to eat healthier but don’t want to give up foods they love like ice cream. Saturated fat is linked to heart health concerns, so finding ways to reduce it in popular foods is important. This study shows that you don’t have to choose between health and taste—you can have both. The approach uses natural ingredients (plant oils and fiber) rather than artificial replacements, which many consumers prefer.

This is a laboratory-based research study published in a scientific journal, which means it went through expert review. However, the abstract doesn’t mention human taste testing, so we don’t know if real people would actually prefer this ice cream. The study appears to be thorough in measuring physical properties, but real-world testing with consumers would strengthen the findings. The fact that they tested multiple formulations and identified an optimal one (OL-10%) shows careful, systematic research.

What the Results Show

The most successful ice cream recipe used oleogels made with 10% monoglyceride concentration combined with citrus fiber. This version had about 50% less saturated fat than regular ice cream (because it replaced half the coconut oil) while maintaining excellent texture and creaminess. The oleogels worked by mimicking what solid coconut oil does in ice cream—they kept the structure stable and prevented the ice cream from melting too quickly.

When citrus fiber was added to the oleogel formula, it made the ice cream feel even creamier in your mouth and improved how it felt when you ate it. The researchers measured this using something called ’tribological properties,’ which is a fancy way of saying how the ice cream slides around in your mouth and feels on your tongue.

Interestingly, when researchers tried adding monoglycerides directly to ice cream without first making them into oleogels, it didn’t work well. The ice cream became too greasy and didn’t have the right texture. This shows that the special preparation method (making oleogels) is important for success.

The study found that the amount of monoglyceride matters a lot. Too much monoglyceride made the ice cream feel heavy and greasy, which people wouldn’t like. The right amount (10%) created the best balance. The researchers also discovered that oleogels were much better at preventing the ice cream from melting too fast compared to just adding monoglycerides directly. This is important because ice cream that melts too quickly isn’t enjoyable to eat.

This research builds on previous work showing that plant-based fats can replace some saturated fats in foods. However, this study is unique because it combines two strategies at once—using oleogels AND adding fiber. Most previous research looked at one approach at a time. The combination appears to work better than either ingredient alone, which is a new finding that could be important for the food industry.

The main limitation is that this study was done in a laboratory with machines measuring texture and properties, not with real people tasting and evaluating the ice cream. While the researchers mention ‘sensory acceptability,’ the abstract doesn’t provide details about human taste testing. Additionally, the study doesn’t specify how many different batches were tested or whether the results were consistent across multiple trials. We also don’t know how this ice cream would perform during long-term storage or shipping, which matters for real-world use. Finally, the study focused on one type of oleogel formula, so we don’t know if other plant-based approaches might work even better.

The Bottom Line

Based on this research, food companies should consider using oleogels combined with citrus fiber to reduce saturated fat in ice cream. The evidence suggests this approach can work well, though human taste testing and real-world production trials would be helpful before full-scale adoption. Confidence level: Moderate—the laboratory results are promising, but real-world testing is still needed.

This research matters most for: (1) Ice cream manufacturers looking to make healthier products, (2) People trying to reduce saturated fat intake but who enjoy ice cream, (3) Food scientists developing healthier frozen desserts. This research is less relevant for people who don’t eat ice cream or who have no concerns about saturated fat intake.

If food companies decide to use this approach, it would likely take 1-3 years before products appear in stores. The research is promising but still in the early stages. Once products are available, you would notice the difference immediately in taste and texture, though health benefits from reduced saturated fat would accumulate over months and years of regular consumption.

Want to Apply This Research?

  • Track your saturated fat intake by logging ice cream consumption and noting the type. When healthier oleogel-based ice cream becomes available, compare your weekly saturated fat totals before and after switching to see the actual reduction.
  • Set a reminder to check nutrition labels when buying ice cream and choose products with lower saturated fat content. When oleogel-based ice cream products become available, try them and rate how much you like them compared to regular ice cream to see if you can enjoy healthier options.
  • Over 3-6 months, track which ice cream products you buy and their saturated fat content. Monitor how you feel and any changes in energy levels or digestion. Once new products are available, keep a simple log of which ones you prefer and whether you notice any difference in how satisfied you feel after eating them.

This research describes laboratory testing of a new ice cream formulation and has not yet been tested in large-scale human studies. The findings are promising but preliminary. Before making significant dietary changes based on this research, consult with your doctor or registered dietitian, especially if you have heart disease, high cholesterol, or other health conditions related to fat intake. This research does not constitute medical advice. When oleogel-based ice cream products become available, check product labels for accurate nutritional information and allergen warnings.