Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties

Abstract

Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of saturated fatty acid and improve the quality defects of ice cream products caused by the poor stability of milk fat at low temperatures. This study investigated the effect of SOB as a milk fat substitute (the substitution amount was 10–50%) on ice cream through apparent viscosity, particle size, overrun, melting, texture, sensory and digestive properties. The results show SOB substitution for milk fat significantly increased the apparent viscosity and droplet uniformity and decreased the particle size of the ice cream mixes, indicating that there were lots of intermolecular interactions to improve ice cream stability. In addition, ice cream with 30% to 50% SOB substitution had better melting properties and texture characteristics. The ice cream with 40% SOB substitution had the highest overall acceptability. Furthermore, SOB substitution for milk fat increased unsaturated fatty acid content in ice cream and fatty acid release during digestion, which had potential health benefits for consumers. Therefore, SOB as a milk fat substitute may be an effective way to improve the nutritional value and quality characteristics of dairy products.

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

“…The method of observing the microstructure of mayonnaise refers to a previous report [ 7 ]. A total of 1 mL of mayonnaise sample dilution (10% w / v ) was mixed with 20 μL of Nile red isopropanol solution (0.1%) and 25 μL of Nile blue isopropanol solution (0.1%) and protected from light reactions for 30 min.…”

“…Therefore, based on consumers′ demands for a healthy diet and avoiding or delaying lipid oxidation, soybean oil body (SOB) was used to substitute for egg yolk to prepare mayonnaise in this study, which could reduce the cholesterol and fat content and increase the level of unsaturated fatty acids in mayonnaise [ 7 ]. Meanwhile, SOB contains antioxidant bioactive substances such as tocopherols and phytosterols, which are of great significance to the storage stability of mayonnaise [ 8 , 9 ].…”

Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt

“…The AOAC [ 16 ] was used to measure the protein, fat, total solids, acidity, moisture content, and pH values of the SOB yogurt. The contents of fatty acids were determined by gas chromatography-mass spectrometry (Nexis GC-2030, Shimadzu, Japan) [ 17 ].…”

Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways

“…The mean particle size, ζ-potential and creaming index (CI) are exhibited in Figure 3A-C, respectively, which were used to analyze the physical stability of the CLA emulsions stabilized by GPP-A and GPP-B. The mean particle size is the important index to analyze emulsion stabilities [32,33]. As shown in Figure 3A, the mean particle size of the emulsions formed by GPP-A and GPP-B was observably and significantly lower than that of the WPI-stabilized emulsion The mean particle size is the important index to analyze emulsion stabilities [32,33].…”

“…The mean particle size is the important index to analyze emulsion stabilities [32,33]. As shown in Figure 3A, the mean particle size of the emulsions formed by GPP-A and GPP-B was observably and significantly lower than that of the WPI-stabilized emulsion The mean particle size is the important index to analyze emulsion stabilities [32,33]. As shown in Figure 3A, the mean particle size of the emulsions formed by GPP-A and GPP-B was observably and significantly lower than that of the WPI-stabilized emulsion (p < 0.05).…”