In a series of taste tests, Penn State food scientists found participants unable to distinguish a 2 percent difference in fat levels in two vanilla ice cream samples in a 6 to 12 percent fat-level range. While participants were able to detect a 4 percent difference between ice cream with 6 and 10 percent fat levels, they could not detect a 4 percent fat difference in samples between 8 and 12 percent fat.
The researchers also found that fat levels did not significantly sway consumers' preferences in taste. The consumers' overall liking of an ice cream did not change when fat content dropped from 14 percent to 6 percent, for example.
The study challenge ice cream marketing that suggests ice cream with high fat levels are higher quality and better tasting products. Premium ice cream doesn't have to be high fat ice cream.
Sources: Journal of Dairy Science, Penn State News
Artwork: Ice Cream Poster
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