Influence of formulation on the structural networks in ice cream |
| |
| Affiliation: | 1. Laboratoire Milieux dispersés alimentaires: physico-chimie, formulation et vectorisation nutritionnelle, ISTAB, Avenue des Facultés, F-33405 Talence cedex, France;2. Degussa Food Ingredients, Business Line Texturant Systems France SAS, 32, Place ronde, F-92035 Paris La Défense, France;1. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia;2. School of Science, RMIT University, Melbourne, VIC, 3083, Australia;1. Instituto de Agroquímicia y Tecnologia de Alimentos (CSIC), Agustín Escardino 7, 46980 Paterna, Valencia, Spain;2. Food Science Lab, Tecnológico de Estudios Superiores de Ecatepec, Av. Tecnológico esq. Av. Central s/n, Ecatepec, 55210 Estado de México, Mexico;1. Department of Food Science, The Pennsylvania State University, University Park 16802;2. Huck Institute of Life Sciences, The Pennsylvania State University, University Park 16802;1. Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul, Turkey;2. Istinye University, Vocational School, Food Science and Technology Programme, Istanbul, Turkey |
| |
| Abstract: | Six different formulations, corresponding to three types of fat (hydrogenated or refined coconut oils or refined palm oil) and two mixtures of mono- and di-glycerides, namely saturated and partially unsaturated were chosen to investigate the influence of the oil phase nature and the low molecular weight emulsifier type on the networks present in ice cream. Ice creams were characterized for particle size distribution of fat globules, melting resistance and amount of proteins in the aqueous phase. Variation of rheological parameters as a function of temperature allowed following the ice network melting, the fat globule aggregation state and destabilization, and the structural arrangement of proteins. Presence of unsaturated fatty acids in the emulsifier promoted an increased percentage of agglomerated fat globules, increased melting time and higher storage modulus values at 5 °C. The influence of the fat type on ice cream characteristics was mainly illustrated by different rheological parameters and, to a lesser extent, by melting time, whereas the amount of proteins in the aqueous phase did not allow discriminating among the formulations. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
