Composition, microstructure, rheology, and meltdown behavior of commercial nondairy frozen desserts.

The demand for nondairy and plant-based products has increased, but there is still a need for more information about and improvement in these products, especially when it comes to frozen desserts. Similar to ice cream, which simultaneously is an emulsion, dispersion, and foam, nondairy frozen desserts also have a complex structure. As a starting point, 15 commercial nondairy frozen desserts, marketed as offering an ice cream-like experience, were purchased and evaluated for compositional, physical, structural, rheological, and meltdown properties.