Development of formulations and processes to incorporate wax oleogels in ice cream.

Autor: Zulim Botega DC; Dept. of Food Science, Univ. of Guelph, Guelph, Ontario N1G 2W1, Canada., Marangoni AG, Smith AK, Goff HD
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2013 Dec; Vol. 78 (12), pp. C1845-51. Date of Electronic Publication: 2013 Nov 04.
DOI: 10.1111/1750-3841.12248
Abstrakt: 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.
(© 2013 Institute of Food Technologists®)
Databáze: MEDLINE
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