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

Abstract

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.

Physical and sensory properties of soy‐based ice cream formulated with cold‐pressed high oleic low linolenic soybean oil

“…The overruns of COM‐HO (38 ± 5%) and SOYLEIC (39 ± 6%) were similar to CREAM ( p > 0.05), and all were significantly higher ( p < 0.05) than that of COM‐VO (25 ± 1%). For vegetable oil, oil wetting or spreading could lead to low overrun and a weak structure of ice cream by thinning the lamella between bubbles and destabilizing the air phase (Marín‐Suárez et al., 2016; Sung & Goff, 2010). Oil with higher unsaturated fatty acids was found to have lower foamability.…”

“…Since high oleic oil typically contains some fractions of other polyunsaturated fatty acids, the melting temperature may be lower. High oleic sunflower oil melts at −7 • C (Sung & Goff, 2010), whereas coconut oil melts at 40 • C and palm kernel oil melts at 31 • C (Marín-Suárez et al, 2016;Sung & Goff, 2010). The utilization of high oleic oil in ice cream for the replacement of milkfat, coconut oil, or palm oil has been limited as high oleic oil does not exhibit an appropriate temperature-dependent melting profile and desirable partial coalescence formation of fat.…”

“…To date, the investigations on the application of HOLL soybean oil in ice cream formulations are still limited. Although previous studies utilized high oleic oil in ice cream, the quality of ice cream was unsatisfactory in terms of lower overrun when compared to that made with coconut oil (Marín‐Suárez et al., 2016). The objective of this study was to determine the performance of cold‐pressed SOYLEIC™ soybean oil as a healthy fat source in ice cream.…”

“…High oleic oil normally has lower melting temperature than saturated oil due to its fatty acid profile and the higher degree of unsaturation (Marín‐Suárez et al., 2016). Since high oleic oil typically contains some fractions of other polyunsaturated fatty acids, the melting temperature may be lower.…”

“…Meanwhile, fat globules can spread at the air interface, which leads to thinning of the lamella between air cells, resulting in destabilization and collapse of the air phase. Therefore, ice cream made with high oleic oil has lower overrun and poor meltdown properties (Marín‐Suárez et al., 2016; Sung & Goff, 2010). Therefore, using high oleic oil to replace the saturated milk fat in ice cream is challenging.…”