Introduction of a new family of ice creams

We present and characterize a new family of ice cream formulation according to its physiochemical characteristics through the use of lactose and sodium casein as the main ingredients of the formula. Avoiding use dairy (milk, cream, etc…), we don't have use milk fat flavor that dilute main flavor in the mixture. We may use different types of fats from any origin and different types of liquids substituting the water and milk fats from the juice and emulsion that the user liked, in this new ice cream family.