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

Abstract

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.

Comparison of different oleogels in processed cheese products formulation

“…Rice bran wax vegetable oil oleogels were prepared according to Zulim Botega et al . (). Vegetable oil was gelled by RBW or SW at two levels, 0.5% or 1.0%.…”

“…For instance, Zulim Botega et al . () evaluated the potential of replacing milk fat with rice bran wax vegetable oil oleogel in ice cream. A recent study by Bemer et al .…”

Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization

“…The oleogels show thus solid‐like properties, although they contain high amounts of unsaturated fatty acids and also low amounts of saturated fatty acids (Davidovich‐Pinhas and others ). In recent years, oleogels have begun to be applied to several processed foods such as chocolate and spreads (Patel and others ), ice cream (Zulim Botega and others ), cookies (Jang and others ; Yılmaz and others ; Mert and others ; Mert and others ), and frankfurters (Zetzl and others ). It is necessary to expand the utilization of oleogels in a wider range of food products with the current trend of low saturated and high unsaturated fats in diets.…”

Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review

“…The structuring agents may be of natural or synthetic origin and include hardfats, emulsifiers, waxes, among others, which may act at a molecular or submicron level (Dassanayake et al., ; Rogers et al., ). To date, some applications of organogels have been studied in food matrices such as ice cream (Zulim Botega, Marangoni, Smith, & Goff, , b), margarine (da Silva et al., 2018; Hwang, Singh, Winkler‐Moser, Bakota, & Liu, ), spreads, chocolate paste and cakes (Patel et al., 2014), cookies (Hwang, Singh, & Lee, ), cream cheese (Bemer, Limbaugh, Cramer, Harper, & Maleky, ), meat products (Utrilla, García Ruiz, & Soriano, ), and biscuits (Jang, Bae, Hwang, Lee, & Lee, ). Despite the applications in food matrices, aspects related to toxicity, the concentration of structurants, and the relationship with the sensory attributes of food should be considered.…”