Physical and sensory properties of soy-based ice cream formulated with cold-pressed high oleic low linolenic soybean oil.

The effect of cold-pressed SOYLEIC™ soybean oil (SOYLEIC) on the physical and sensory properties of soy-based ice cream was compared to commercial vegetable oil (COM-VO), commercial high oleic soybean oil (COM-HO), and heavy cream (CREAM). Fat sources had no significant effect on viscosity and fat globule size distribution of ice cream mixes. Ice cream made with COM-VO had the lowest overrun (p < 0.