Development and techno-functional analysis of soft ice cream based on freeze-dried camel milk with sea buckthorn

This study focuses on the development and techno-functional evaluation of soft ice cream based on freeze-dried camel milk enriched with sea buckthorn concentrate. The aim was to substantiate the feasibility of using freeze-dried camel milk as a hypoallergenic raw material and to evaluate its influence on the technological (structural stability and melt resistance) and physicochemical properties of a low-temperature dessert. The research methodology included analysis of the fatty acid profile, determination of macro- and microelement composition, and assessment of vitamin content using instrumental physicochemical methods. The fatty acid profile analysis revealed a predominance of saturated fatty acids (78.6%), which contributes to improved structural stability and enhanced melt resistance. This effect compensates for the specific protein composition of camel milk, particularly the natural absence of β-lactoglobulin, a major allergen of cow’s milk. The developed product demonstrated high functional potential: its hypoallergenic properties were confirmed, and the vitamin C content reached 634 mg/100 g, exceeding conventional analogues by several orders of magnitude due to the synergistic interaction between camel milk and sea buckthorn. The scientific significance of the study lies in expanding current understanding of the technological potential of freeze-dried camel milk in frozen dessert systems. The practical relevance is associated with the applicability of the obtained results in the development of functional and specialized nutrition products. At the same time, a pronounced imbalance in macroelement composition was identified. Elevated levels of calcium (173.9 mg/100 g) and magnesium (88.0 mg/100 g) were accompanied by critically low contents of phosphorus (15.0 mg/100 g) and potassium (10.2 mg/100 g), as well as the absence of vitamin D₃. These factors reduce mineral bioavailability and overall physiological value. Therefore, mandatory formulation correction was proposed through the introduction of potassium phosphates to restore a physiologically optimal Ca:P ratio and fortification with vitamin D₃ to enhance mineral absorption. For the first time, a comprehensive techno-functional assessment of soft ice cream based on freeze-dried camel milk was conducted, integrating structural, nutritional, and functional indicators.

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