Table 1. Formulation of ice cream mix

Ingredients (%)	DATEM	MPL	MPL (0.15%)			MPL (0.3%)
			CH_L	CH_M	CH_H	CH_L	CH_M	CH_H
Fat	12.00	12.00	12.00	12.00	12.00	12.00	12.00	12.00
MSNF	10.80	10.80	10.80	10.80	10.80	10.80	10.80	10.80
Sugar	9.50	9.50	9.64	9.63	9.62	9.50	9.50	9.50
Syrup	6.50	6.50	6.50	6.50	6.50	6.50	6.50	6.50
DATEM	0.30	-	-	-	-	-	-	-
MPL	-	0.30	0.15	0.15	0.15	0.29	0.28	0.27
CH	-	-	0.01	0.02	0.03	0.01	0.02	0.03
Stabilizer	0.30	0.30	0.30	0.30	0.30	0.30	0.30	0.30
Water	60.6	60.6	60.6	60.6	60.6	60.6	60.6	60.6
Total	100	100	100	100	100	100	100	100

DATEM, diacetyl tartaric acid esters of monoglycerides (0.3%, w/v); MPL, milk polar lipids (0.3%, w/v); CH_L/M/H, casein hydrolysate (0.01%/ 0.02%/0.03%, w/v); MSNF, milk solid not fat.