Modulation of the crystallization of rapeseed oil using lipases and the impact on ice cream properties

Monié, Aurélie; Habersetzer, Thomas; Sureau, Léa; David, Annabelle; Clemens, Karine; mallet-Martino, Myriam; Pérez, Emile; Franceschi, Sophie; Balayssac, Stéphane; Delample, Mathieu

doi:10.1016/j.foodres.2023.112473

Cited by 2 publications

(2 citation statements)

References 43 publications

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“…The structure of ice cream determines several important texture properties of the final product, such as hardness, shrinkage, and melting resistance 1‐5 . The formation of ice cream structure is largely related to the various ingredients used in the formula 6‐9 . Generally, ice cream contains 10–16% fat 10‐12 .…”

Section: Introductionmentioning

confidence: 99%

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The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream

Zhao,

Chen,

Liu

et al. 2023

J Sci Food Agric

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BACKGROUNDFat significantly affects the properties of ice cream. Prior studies have investigated the correlation between fat crystallization, fat destabilization, and ice cream quality. However, the role of fatty acid composition, the similarity between fat and emulsifier in these characteristics, and their impact on final product quality remains unclear.RESULTSTo investigate the influence of the fatty acid composition of fats, as well as their similarity to glycerol monostearate (GMS), on fat crystallization and destabilization during the aging and freezing stages, ice creams were formulated using a combination of two types of fats (coconut oil and palm olein) in five different ratios. In oil phases, decreased saturation of fatty acids (from 93.38% to 46.69%) and increased similarity to GMS (from 11.96% to 46.01%) caused a reduction in the maximum solid fat content. Moreover, the rise in unsaturated long‐chain fatty acids (from 34.61% to 99.57%) and similarity to GMS enhanced the formation of rare and coarse fat crystals, leading to a sparse crystalline network. This, in turn, reduced the crystallization rate and the stiffness of the fat in emulsions. Assuming consistent overrun across all ice creams, the enhanced interactions between fat globules in ice cream improved its hardness, melting properties, and shrinkage.CONCLUSIONThe crystalline properties of fat in emulsions were influenced by oil phases, impacting fat destabilization and ultimately enhancing the quality of ice cream. The present study offers valuable insights for the optimization of fat and monoglyceride fatty acid ester selection, with the potential to improve ice cream quality. © 2023 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

“…[1][2][3][4][5] The formation of ice cream structure is largely related to the various ingredients used in the formula. [6][7][8][9] Generally, ice cream contains 10-16% fat. [10][11][12] Fat crystallization mainly occurs in the aging stage and freezing stage of ice cream preparation.…”

Section: Introductionmentioning

confidence: 99%

The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream

Zhao,

Chen,

Liu

et al. 2023

J Sci Food Agric

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Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation

Guo,

Xiong,

et al. 2024

Int J of Dairy Tech

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This study prepared six different ice creams to investigate the effect of yeast protein (YP) on their sensory, rheological, thermal properties and fat destabilisation. Results indicated that YP could improve sensory quality, flow and viscoelastic properties. The thermal property was also positively influenced by YP with a significant decrease in frozen water percentage and an increase in glass transition temperature (P < 0.05). Additionally, the particle size and confocal laser scanning microscopy results illustrated that YP could moderately promote the fat aggregate percentage and size. Overall, YP could serve as a fat replacer to produce reduced‐fat ice cream.

show abstract

Modulation of the crystallization of rapeseed oil using lipases and the impact on ice cream properties

Cited by 2 publications

References 43 publications

The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream

The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream

Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation

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