# Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams
## 1 Introduction  
Whey ice cream is a frozen dessert made from sweet or acid whey, often enriched with vegetable or fruit juices, lactic acid bacteria, and flavoring additives [1, 2]. Whey-based ice cream typically exhibits a low solid content, which can potentially result in consistency and taste issues during storage [3, 4]. For instance, while dry sweet whey has been effectively employed in ice cream at low concentrations, the use of larger quantities has been observed to result in a sandy texture, possibly due to lactose crystallization [5]. The formation of ice crystals plays a pivotal role in determining the final quality of ice cream. Obtaining suitable crystal sizes and distribution is critical to achieve the desired texture of the final product [6]. Thus, the exploration of natural ingredients that can efficiently bind free water and prevent excessive crystallization during both the mix freezing process, as well assubsequent low-temperature storage, becomes significantly relevant for the quality of these ice creams. Milk protein concentrates play a vital role in ice cream production, as they can effectively bind a portion of free water in ice cream mixes, provide structure, enhance the dispersion of air bubbles, thereby promoting the formation of small ice crystals, stabilize the product during storage, and increase both overrun and resistance to melting [7, 8]. Furthermore, these proteins have an important technological function in formulations with high water content and low-fat content (0.5-5.0%) [9]. Ice creams with low solid content, including those with low-fat content, often experiences a significant decline in sensory characteristics, especially the loss of their creamy taste and consistency. The utilization of milk protein concentrates and stabilization systems in ice cream production allow for the attainment of ice cream with specific quality standards and elevates its nutritional value [10]. Also, this combination reduces the reliance on stabilizers or stabilization systems, which tend to incur significantly higher costs compared to protein-based ingredients. One of the most popular milk protein concentrates in the food ingredient market is whey protein, derived through various methods of processing milk whey [11]. whey powder serves as a source of milk solids and is known for its relatively lower cost compared to other whey protein ingredients. However, it contains high levels of lactose and minerals, which can have a detrimental impact on taste. The use of whey powder in food applications is limited not only by its distinct sensory properties but also by its adverse effects on certain technological processes [12, 13]. Nevertheless, when subjected to specific processing, whey exhibits functional and technological properties that can prove valuable in the production of ice cream and frozen desserts [14]. Recent research by [PERSON] et al. [15] revealed that enriching whey powder with manganese (Mn) and magnesium (Mg) through electro-spark treatment alters its technological characteristics, thereby positively influencing the quality of bakery products. However, the impact of enriched whey powder in ice cream production remains unexplored, sparking interest in investigating its technological functions within the recipe composition of this product. The use of demineralized whey powder is a more suitable choice due to its widespread availability and relatively low cost [16]. One of its primary advantages, as opposed to regular whey powder, is its higher protein content, typically ranging from 10% to 12%, which holds particular significance in the production of low-solid ice cream [17, 18]. Highly demineralized whey powder, exceeding 90% demineralization, has a range of technological benefits, including exceptional solubility, low hygroscopicity, a predictable impact on sensory and physicochemical parameters due to its standardized chemical composition, and the ability to produce high-quality products from various types of whey.