Compared to the regular ice cream, hardness signiWcantly increased in reduced or low-fat ice cream by the addition of WPI or inulin. However, the most improvement in the rheological and textural characteristics containing hardness,. melting resistance, apparent viscosity, consistency coefficient and flow behaviour index were obtained in the samples with WPI. Overall, adequate evidence has been provided to support the textural and structural benefits of. WPI in reduced or low-fat ice cream