Ice cream stabilizer products that reduce saturated fat content.

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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ice cream, for example, requires ice cream makers to use healthier ingredients or develop healthier ice cream products by reducing unhealthy ingredients. In this paper, the results of the study on how single and double glyceride emulsified agents can help manufacturers reduce saturated fat content in ice cream are presented.
type
fat in ice cream is a key ingredient in ice cream and play an important role in shaping the internal structure of ice cream and enhancing the creamy and smooth feel of ice cream. Traditionally, the oils used in the production of ice cream are coconut oil and palm kernel oil, which are high in saturated fat: 92% coconut oil, palm kernel oil more than 80%, this high level of saturated fat gives fat a good ability to build the internal structure of ice cream. However, reduced saturated fat content makes fat softer, so it is difficult to produce ice creams with good structure and the desired quality of consumption without adjusting other ingredients such as emulsified and stabilizer systems used.
of emulsifying agents
fats and emulsions in ice cream can play a significant role in establishing and stabilizing the internal structure of ice cream. The addition of emulsions reduces the stability of ice cream emulsions, which makes emulsions more prone to local damage, and once ice cream emulsions are stirred in an ice cream freezer, fat balls are more likely to form a partially clustered structure. The fat structure of these parts stabilizes the bubbles in the ice cream, making it smoother. In addition, this partially clustered fat structure has a significant effect on the melting properties of ice cream.
a recent study by
, an emulsion and stabilizer specialist, looked at the stability effects of different types of single and biglycerides on ice creams with reduced saturated fat content. The formulations and production methods used in this study are shown in Tables 1 to 3.In the study, three different types of single and double glyceride systems were tested:
-fully saturated single, biglycerides (FS);
-partially unsaturated single, biglycerides, trans fatty acids (PuS-T);
-partially unsaturated mono, biglycerides, and non-trans fatty acids (PuS-nT).
of the plant fats used in the study were free of trans fatty acids:
. Plant fats containing 92% saturated fat (control fats);
plant fats containing 50% saturated fat (Fat 50);
plant fats containing 40% saturated fat (Fat 40).
thermal shock (HS) method:
. Store at -20C after 4 days at -10C.
combination of three different single and double glycerides systems and three different types of fats meant that nine trials were conducted on the study.
Analysis
Conducted three different analyses in the study to evaluate the effectiveness of emulsifying agents:
. The viscosity of the aging ice cream mixture was measured using
Brookfield DV-III, Rot No. 2 at 2
0 rpm; The melting is monitored for 90 minutes at 25 degrees C.
viscosity determination
a mixture of 9 different ice cream mixtures with a viscosity of 300 to 500cps. As a result, the viscosity of all nine mixtures is within the common range used in the ice cream industry.
Searly distribution
Figure 1a Control FatFigure 1b Fat 50Figure 1c Fat 40also measured the granularity distribution of aging ice cream mixtures, with response curves visible in Figures 1a, 1b and 1c.
all the mixes are shown with two peaks, located at 0.1 to 0.5 m and 1 to 2 m respectively, with the main peak at 1 to 2 m. The PuS-T emulsified agent system provides the narrowest particle size distribution of controlled fat at the main peak. As shown in Figure 1b, the three emulsion systems provide Fat 50 with very similar particle size distributions at both peaks, where the PuS-nT system is slightly narrower than the other two at the main peak. Fat 40 is similar to Fat 50, as shown in Figure 1c, where the particle size distribution at the main peak of the three systems is very similar, but here the FS system gives the narrowest granularity distribution. The granularity distribution of ice cream blends indicates that they can be used to produce ice cream.
Benefits of switching from saturated to unsaturated fats
Saturated fat intake is associated with an increased risk of heart disease, which is why WHO recommends limiting saturated fat intake to 10 per cent of daily energy intake.
for some countries that tax the amount of saturated fat in ice cream, reducing the amount of total fat or converting it to a fat with a lower saturated fat content has an impact on the cost of the final ice cream product. For example, Denmark's tax is 16 DKK plus 25% VAT per kilogram of saturated fat.
Ice cream granularity distribution made from plant fat containing 92% saturated fat
P. 2 Control fat - Ice cream granularity distribution after melting
From Figure 2, it can be seen that ice cream produced with controlled fat, ice cream with different emulsification systems, melted grain size distribution has significant differences.
compared with the two unsaturated emulsion systems, the FS system provides a very narrow particle size distribution, which indicates that unsaturated emulsified agents cause the emergence of larger-sized partially clustered fat structures.
The distribution of ice cream granularity made from plant fats containing 50% saturated fat
P. 3 Fat 50 - Distribution of ice cream granularity after melting
as can be seen from Figure 3, there are differences in the distribution of ice cream produced with Fat 50, ice cream with different emulsified systems. Compared with the control fat, the FS system also gives a narrow particle size distribution compared to the two unsaturated systems.
Compared with the main peak of ice cream of fat FS system ice cream and Fat 50 FS system ice cream, we can see that the particle size distribution of control fat is less than the particle size distribution of Fat 50, which shows that the emulsified system FS system is used in combination with Fat 50 to produce a partially clustered fat structure. Ice creams containing two unsaturated emulsions have large particle sizes. This suggests that the two emulsified systems work better at forming fat structures that are larger and partially clustered.
Ice cream granularity distribution made from plant fats containing 40% saturated fat
As shown in Figure 4, ice cream made from Fat 40 has a similar particle size distribution to the PuS-T system, while the PuS-Nt system produces particles larger than the FS system and the PuS-T system.
Figure 4 Fat 40 - Ice cream granularity distribution after melting
Ice cream resistance determination made from plant fat containing 92% saturated fat
Tol 5 Control fat-anti-meltability
can be seen by Figure 5, ice cream produced with controlled fat, its resistance to melting by the type of emulsifying agent used significantly. Ice cream prepared with FS system melts 25% to 30% of its mass after 90 minutes, while ice cream prepared with unsaturated emulsified agent system melts only 5% after 90 minutes, which is related to the grain size distribution of ice cream produced with controlled fat described earlier. The unsaturated emulsified system produces much larger particles than the FS system, as shown in Figure 2.
ice cream resistance determination made from vegetable fats containing 50% saturated fat
as shown in Figure 6, ice cream made from Fat 50 is very similar to each group. All ice creams melt only 5% of their mass after 90 minutes.
6Fat 50 - Anti-Melting
From the results of the granular distribution of ice cream shown in Figure 3, it is assumed that the combination of Fat 50 and FS systems produces the lowest resistance. This is due to the narrower particle size distribution of ice cream using FS than the granularity distribution of the system with unsaturated emulsified agents. However, the actual results are not so, so it can be shown that the FS system has no significant difference in the effect of the FS system on the fat structure that produces partially clustered ice cream compared to the emulsion system used in the Fat 50 combination.
Ice cream resistance determination made from plant fats containing 40% saturated fat
Tope 7 Fat 40 - Anti-Meltability
Ice cream made with Fat 40, whose resistance to melting is affected by the type of emulsifying agent used. As shown in Figure 7, after 90 minutes, ice cream made from the PuS-nT system melted 12% of its weight. Ice cream made with FS and PuS-T systems melted by only 5% after 90 minutes. When these results are compared to the Fat 40 granularity distribution discussed earlier, it can be assumed that these ice creams have similar anti-melting resistance. The actual result, however, is that PuS-nT provides the lowest resistance but has the greatest granularity. As available from Figure 4, it is not possible to participate in the construction of the internal structure of ice cream due to the increase in the fat structure of partially clustered.
conclusion
the study is available, when the use of low saturated fat fat to produce ice cream, the single, double glycerides system needs to be adjusted accordingly.
Palsgaard is happy to help you choose the right single, double glycerides system to help you meet your needs for new product development or existing product improvements to meet consumer demand for healthier ice creams. Is the emulsified system used in this study a
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Extruic and Palsgaard
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some emulsified stabilizers in the MouldIce family of products.
about The Palsgaard
. Palsgaard is an expert in the development of emulsified stabilizers for all types of ice cream, from molded to extruded ice cream, fruit dew ice and ice cream bars. At its application plants on three continents, Palsgaard also helps customers develop new products or optimize existing formulations.
Application Center in The New Year is equipped with a continuous ice cream test freezer, a two-stage homogeneity machine and a pasteurization device. That's why Palsgaard is able to simulate every processing step in actual-scale production.
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