Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream

Abstract

The objective of this study was to investigate the influence of emulsifiers, waxes, fat concentration, and processing conditions on the application of wax oleogel to replace solid fat content and create optimal fat structure in ice cream. Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high-oleic sunflower oil. The ice creams were produced using batch or continuous freezing processes. Transmission electron microscopy (TEM) and cryo-scanning electron microscopy were used to evaluate the microstructure of ice cream and the ultrastructure of oleogel droplets in ice cream mixes. Among the wax oleogels, RBW oleogel had the ability to form and sustain structure in 15% fat ice creams when glycerol monooleate (GMO) was used as the emulsifier. TEM images revealed that the high degree of fat structuring observed in GMO samples was associated with the RBW crystal morphology within the fat droplet, which was characterized by the growth of crystals at the outer edge of the droplet. Continuous freezing improved fat structuring compared to batch freezing. RBW oleogels established better structure compared to CDW or CBW oleogels. These results demonstrate that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleogel.

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

“…Oleogels have been studied for over 10 years as healthy replacements for trans‐ fats since they can be formulated with vegetable oils with no trans‐ fats and low levels of saturated fatty acids (Co & Marangoni, ; Pernetti, van Malssen, Flöter, & Bot, ). Specific application includes the use of oleogels to replace solid fat in ice cream, frankfurters, and baked products (Calligaris, Manzocco, Valoppi, & Nicoli, ; Zetzl, Marangoni, & Barbut, ; Zulim Botega, Marangoni, Smith, & Goff, ). Oleogels are structured oil systems that can be defined as semisolid materials obtained by entrapping liquid oil into a three‐dimensional network.…”

The Potential of Waxes to Alter the Microstructural Properties of Emulsion‐Templated Oleogels

“…Jang et al [25] applied CW oleogels as a shortening replacer to prepare cookies. Waxes have also been applied in ice cream [28] and in confectionary fillings. Yilmaz and € O guẗcü [ 26] also studied the applicability of wax-based oleogels in cookies.…”

Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

“…Several studies have demonstrated that monoglycerides rich in oleic acid (GMU) enhance aggregation of solid fat globules resulting in a firmer structure in terms of high storage modulus (Granger, Leger, Barey, Langendorff, & Cansell, ; Méndez‐Velasco & Goff, ; Munk et al., ). Also in oleogel‐based ice cream GMU has been found to increase fat destabilization which caused slower meltdown rate of ice cream (Zulim Botega et al., ). This effect on fat globule aggregation was the reason for selecting GMU as emulsifier in present study.…”

“…Application of oleogels in low saturated ice cream has previously been attempted. Zulim Botega, Marangoni, Smith, and Goff (, ) applied sunflower oil oleogels structured by rice bran wax, candelilla wax and carnauba wax to replace crystalline fat in ice creams. Rice bran wax resulted in the highest structural stability in terms of ice cream shape retention and low meltdown rate.…”