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The aim of this study was to investigate the use of mastic gum and inulin as a fat replacer in the production of low fat cream. Mastic gum (in proportions of 0.2, 0.5, and 0.8 wt./vol.%) in combination with inulin (in proportions of 1.2, 1.6, and 2.0 wt./vol.%) was added to the low fat cream network (in proportions of 18, 19, and 20%) and its effect on rheological and sensory properties was evaluated using response surface method. The results showed that addition of 0.8% mastic gum, 1.6% inulin, at 20% cream concentration significantly improved rigidity and consistency in product and maintained stability during storage. For industrial application, an optimized sample (standardized using Design Expert Software for numerical optimization with concentration of 0.68% mastic gum, 1.88% inulin and 19.8% cream) was compared with the commercial low-fat sample for textural and sensory quality. The results showed that the optimized low fat cream formula was suitable for industrial production with improved textural and organoleptic quality as well as shelf life.

Effect of Mastic Gum and Inulin Incorporation on Physical and Sensory Properties of Low Fat Cream