An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers

This study investigated the possible usage of beeswax oleogels instead milk fat as a source in ice cream production and konjac gum stabilizer salep. For this aim, 12 different samples were prepared using various oil sources (milk oleogel), stabilizers (salep gum), emulsifiers (monoglyceride (MG), Palsgaard (PG), no emulsifier/emulsifier-free (NE)). It was determined that overrun ratio containing higher than oleogel, viscosity mix oleogel greater with other treatments fat, MG, NE). While first dripping time PG longer compared to without emulsifier (NE) or monoglyceride complete melting times close each other. Whereas dissolution rate salep gum, destabilization ratios lower those The an statistically (p < 0.01) MG NE. found unsaturated fatty acid (C18:1, C18:2, C18:3) content significantly fat. However, butyric caproic acids, which are aliphatic be deficient added As microscopic appearance, while water particles not homogeneously dispersed they fully fat-added samples. In addition, it panelists preferred source, salep, emulsifier. Among liked sample emulgator more.