Potential use of carnauba wax oleogel to replace saturated fat in ice cream
نویسندگان
چکیده
The objective of this study was to develop a wax-oleogel (soybean oil—SBO, peanut oil—PNO, and carnauba wax—CBW) be used as fat replacer for ice cream formulations. oleogels were structured with 6%, 8%, 10% CBW characterized by oil binding capacity (OBC), visual evaluation, thermal properties (DSC), microstructure polarized light microscopy (PLM). All resulted in firm stable gel 60 days, regardless the concentrations (6%, 10%) temperatures (5 25°C). OBC at 8% addition significantly higher (p < 0.05) than 6% CBW. However, oleogel formed showed more 84% retention after indicating that sufficient network could hold liquid into gel-like structure. Larger crystals (?m) observed (2.15 ± 0.16 ?m SBO 2.08 0.22 mm PNO). After preliminary sensory studies, chosen applied ice-cream formulation. preparations analyzed overrun, melting rate, composition, acceptance. replacement (50% 100%) reduced rate creams; however, it negatively affected overrun. These results show 50% traditional lipid phase can performed without causing impairment.
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ژورنال
عنوان ژورنال: Journal of the American Oil Chemists' Society
سال: 2022
ISSN: ['0003-021X', '1558-9331']
DOI: https://doi.org/10.1002/aocs.12652