{"title":"以单甘油酯为基础的油凝胶和油脂泡沫作为减脂冰淇淋中的脂肪替代品:部分凝聚度与质量特性之间的关系","authors":"Liyang Du, Zong Meng","doi":"10.1111/1471-0307.13115","DOIUrl":null,"url":null,"abstract":"Nowadays, consumers are interested in low‐fat ice creams. The potential of monoglyceride‐based oleogel and oleofoam as fat replacers in ice cream production was explored. Ice cream with 50% oleogel possessed appropriate partial coalescence degree (PCD, 44.17%), complete network structure endowed ideal qualities and the generation of perceived creaminess. Increasing oleogel substitution level (100%) resulted in a higher PCD (60.20%), a decreased overrun (35.43%), and a decline in quality due to larger ice crystal formation. Fifty per cent oleofoam promoted higher viscosity and structural strength of ice cream mix, but excessive coalescence (72.83%) caused the formation of large fat aggregates in ice cream.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Monoglyceride‐based oleogel and oleofoam as the fat substitute in fat‐reduced ice creams: The relation between partial coalescence degree and quality characteristics\",\"authors\":\"Liyang Du, Zong Meng\",\"doi\":\"10.1111/1471-0307.13115\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Nowadays, consumers are interested in low‐fat ice creams. The potential of monoglyceride‐based oleogel and oleofoam as fat replacers in ice cream production was explored. Ice cream with 50% oleogel possessed appropriate partial coalescence degree (PCD, 44.17%), complete network structure endowed ideal qualities and the generation of perceived creaminess. Increasing oleogel substitution level (100%) resulted in a higher PCD (60.20%), a decreased overrun (35.43%), and a decline in quality due to larger ice crystal formation. Fifty per cent oleofoam promoted higher viscosity and structural strength of ice cream mix, but excessive coalescence (72.83%) caused the formation of large fat aggregates in ice cream.\",\"PeriodicalId\":13822,\"journal\":{\"name\":\"International Journal of Dairy Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2024-07-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Dairy Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1111/1471-0307.13115\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Dairy Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1111/1471-0307.13115","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Monoglyceride‐based oleogel and oleofoam as the fat substitute in fat‐reduced ice creams: The relation between partial coalescence degree and quality characteristics
Nowadays, consumers are interested in low‐fat ice creams. The potential of monoglyceride‐based oleogel and oleofoam as fat replacers in ice cream production was explored. Ice cream with 50% oleogel possessed appropriate partial coalescence degree (PCD, 44.17%), complete network structure endowed ideal qualities and the generation of perceived creaminess. Increasing oleogel substitution level (100%) resulted in a higher PCD (60.20%), a decreased overrun (35.43%), and a decline in quality due to larger ice crystal formation. Fifty per cent oleofoam promoted higher viscosity and structural strength of ice cream mix, but excessive coalescence (72.83%) caused the formation of large fat aggregates in ice cream.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.