# Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams
## 1 Introduction
However, for more effective water binding, highly refined whey protein concentrates are employed [19, 20]. Research by [PERSON] et al. [2] revealed that whey protein isolate (at a concentration of 4%) substantially elevated the viscosity of low-fat ice cream mixes (with fat content ranging from 3% to 6%). Additionally, [PERSON] et al. [21] found that the use of whey protein concentrates not only increased the protein content and nutritional value of ice cream but also allowed for the substitution of less technologically efficient ingredients, such as skimmed milk powder. Simultaneously, combinations of milk protein concentrate with fruit-berry pectin-containing raw materials exhibit heightened technological effectiveness in ice cream production [22, 23]. Rather than employing synthetic fillers, cost-effective vegetable byproducts, such as broccoli, zucchini, beets, and others containing pectin compounds, are commonly used in conjunction with proteins to create surface-active complexes [24, 25]. Thus, numerous companies specializing in innovative ice cream technology offer milk-protein concentrates and polysaccharides or protein-polysaccharide blends to mimic the properties of milk fat [26]. Plant-based ingredients, such as \(\beta\)-glucan, have also garnered attention for their potential utility in ice cream. Depending on their source and production method, \(\beta\)-glucans may serve as biologically active additives and/or technological agents [27]. Particularly, oat \(\beta\)-glucans, derived from cereal grains, feature linear polysaccharide structures linked by (1\(\rightarrow\)3) (1\(\rightarrow\)4) carbon bonds, allowing them to form a cluster-like structure until a critical concentration is achieved, imparting a degree of plasticity [28; 29]. This characteristic underscores the promise of oat \(\beta\)-glucan in ice cream production. In contrast, information about the functional and technological attributes of \(\beta\)-glucans from yeast, edible mushrooms, and algae remains limited [27], and their application in ice cream and frozen dessert technology has not been explored previously. In ice cream technology, especially for low-fat variants, \(\beta\)-glucans can fulfil multiple roles: (i) enhancing the product with dietary fiber [30]; (ii) efficiently binding free water [31]; (iii) reducing the freezing point of the mixes to prevent excessive freezing during the ice cream's preparation and long-term storage [32]; (iv) limiting the size of ice crystals during storage [4; 33]; (v) increasing overrun and resistance to melting [3; 34]; (vi) ensuring even distribution of the air phase throughout the product during freezing [35]; and (vii) contributing to a unique taste profile, particularly a milky one [3]. All these characteristics made \(\beta\)-glucans a good candidate to explore its use for further purposes. In the light of the above, this study investigates the influence of natural stabilizing ingredients of vegetable origin--particularly, beets, zucchini, broccoli, and \(\beta\)-glucan from yeast and oat-- on the functional and technological properties of whey-based ice creams. Four different types of whey protein, i.e., demineralized, manganese enriched, concentrate, and isolate, were used for the ice cream production. A comparative analysis of their viscoelastic properties, water activity, and surface tension was conducted to determine the most effective stabilizing composition. Furthermore, a sensory evaluation of the ice creams was carried out.