In the United States, the fat used in the formulation of ice cream is almost exclusively milkfat. Ingredients traditionally used to replace milkfat, and thus reduce fat content, often are expensive, mask dairy's inherent creamy flavor or can add undesirable flavor. Some are also chemically modified and not suitable for all-natural ice cream products.
As manufacturers consider more appealing alternatives to replace milkfat, one that shows considerable promise is rice starch. A six month research project undertaken by A&B Ingredients, Fairfield, N.J., concluded with a sensory panel determining that reduced-fat ice cream made with natural, waxy rice starch and 6% milkfat was comparable in quality, flavor, taste and texture to regular ice cream containing 10% milkfat.