Fat structure in ice cream: A study on the types of fat interactions

Méndez-Velasco, Carlos; Goff, H. Douglas

doi:10.1016/j.foodhyd.2012.02.002

Cited by 74 publications

(28 citation statements)

References 29 publications

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“…The presence of polysorbate 80 as an emulsifier has been associated with high levels of fat destabilization during freezing (Goff and others ; Goff and Jordan ; Bolliger and others ). However, both coalescence and partial coalescence can lead to enhanced fat aggregation but different levels of ice cream colloidal stability (Mendez‐Velasco and Goff ,b).…”

Section: Resultsmentioning

confidence: 99%

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

Botega

Marangoni

Smith

et al. 2013

Journal of Food Science

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149

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The development of structure in ice cream, characterized by its smooth texture and resistance to collapse during melting, depends, in part, on the presence of solid fat during the whipping and freezing steps. The objective of this study was to investigate the potential application of 10% rice bran wax (RBW) oleogel, comprised 90% high-oleic sunflower oil and 10% RBW, to replace solid fat in ice cream. A commercial blend of 80% saturated mono- and diglycerides and 20% polysorbate 80 was used as the emulsifier. Standard ice cream measurements, cryo-scanning electron microscopy (cryo-SEM), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) were used to evaluate the formation of structure in ice cream. RBW oleogel produced higher levels of overrun when compared to a liquid oil ice cream sample, creating a lighter sample with good texture and appearance. However, those results were not associated with higher meltdown resistance. Microscopy revealed larger aggregation of RBW oleogel fat droplets at the air cell interface and distortion of the shape of air cells and fat droplets. Although the RBW oleogel did not develop sufficient structure in ice cream to maintain shape during meltdown when a mono- and diglycerides and polysorbate 80 blend was used as the emulsifier, micro- and ultrastructure investigations suggested that RBW oleogel did induce formation of a fat globule network in ice cream, suggesting that further optimization could lead to an alternative to saturated fat sources for ice cream applications.

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Section: Resultsmentioning

confidence: 99%

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

Botega

Marangoni

Smith

et al. 2013

Journal of Food Science

Self Cite

149

View full text Add to dashboard Cite

show abstract

“…Different fat globule size distributions are found in mixes. For example, Goh et al found a fat globule size between 0.1 and 2 µm for ice cream mixes with different percentage of flaxseed oil , while Mendez‐Velasco et al observed fat particle size distribution ending at 10 µm for ice cream mix produced with high oleic sunflower oil . Similar trend is observed when rice bran wax oleogel and unsaturated fat are used, leading to a shoulder in the size distribution of the mix between 1 and 10 µm .…”

Section: Resultsmentioning

confidence: 88%

Production and characterization of ice cream with high content in oleic and linoleic fatty acids

Marín-Suárez¹,

García‐Moreno²,

Padial-Domínguez³

et al. 2016

Euro J Lipid Sci & Tech

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Ice creams produced with unsaturated fats rich in oleic (OO, 70.7% of oleic) and linoleic (LO, 49.0% of linoleic) fatty acids, were compared to ice cream based on saturated coconut oil (CO, 50% of lauric acid). The globule size distribution of OO mix during aging (72 h at 4°C) followed a similar trend to CO mix, being stable after 48 h; whereas LO mix destabilized after 24 h. CO mix showed higher destabilization during ice cream production, but no significant differences among fats were observed in the particle size of the ice cream produced. The overrun was also lower for OO and LO ice creams (34.19 and 27.12%, respectively) compared to CO based ice cream (45.06%). However, an improved melting behavior, which gradually decreased from 88.69% for CO to 66.09% for LO ice cream, was observed. Practical applications: This work evaluates the use of high unsaturated fats in the production of ice cream as alternative to highly saturated coconut oil. Common unsaturated fats normally lead to ice cream with low quality in terms of overrun and melting points. Nevertheless, the results obtained in this study indicated that the two fats assayed, rich in oleic and linoleic acids, are adequate for the production of ice cream. Therefore, these highly unsaturated fats are a promising alternative for the development of healthier ice creams. Unsaturated fats are introduced in ice cream and compared to saturated coconut oil. Similar fat globule size and viscosity are found, while melting behavior is improved.

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“…Due to its enhancing effect on fat destabilization (Davies, Dickinson, & Bee, ; Méndez‐Velasco & Goff, ; Munk, Larsen, Van Den Berg, Knudsen, & Andersen, ; Zhang & Goff, ), unsaturated monoglyceride (GMU) was initially selected as the preferred emulsifier for the ice cream mixes. Fat destabilization is a general term to describe disruption of fat globules and covers both coalescence and partial coalescence.…”

Section: Resultsmentioning

confidence: 99%

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

Munk

Gustavsson³

et al. 2018

Journal of Food Science

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Interest for product development of ice cream based on unsaturated liquid oil is increasing. To compensate for the lacking fat crystals that provide structure and stability in traditional ice cream, the liquid oil is transformed into solid-like material by ethylcellulose (EC). The process of ice cream includes high pressure homogenization, and in order to adapt to this process step, two new methods of incorporation of EC into the oil of ice cream mixes were developed.

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Fat structure in ice cream: A study on the types of fat interactions

Cited by 74 publications

References 29 publications

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

Production and characterization of ice cream with high content in oleic and linoleic fatty acids

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

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