Dept. of Food Science, Univ. of Copenhagen, Rolighedsvej 26, DK-1958, Denmark.
AAK AB, Skrivaregatan 9, SE-215 32, Sweden.
J Food Sci. 2018 Oct;83(10):2520-2526. doi: 10.1111/1750-3841.14296. Epub 2018 Sep 7.
In order to mimic physical characteristics of solid fat, ethylcellulose (EC) was used as an oleogelator in ice creams made with high oleic sunflower oil (HOSO). The aim was to improve structure of ice cream made with fully liquid vegetable oil by inhibiting droplet coalescence and to enable a colloidal fat network by making the oil droplets solid-like. Two different methods for incorporating EC into emulsions were developed, both designed to involve high pressure homogenization of ice cream mixes as in traditional ice cream production. Ice creams based on 10% HOSO and 1% EC (cP10 or cP20) were successfully made. Two types of emulsifiers in the ice cream formulations were tested: unsaturated monoglyceride (GMU) or saturated mono-diglyceride. GMU enhanced fat destabilization of ice cream resulting in coalescence of unstructured HOSO droplets. Presence of EC in HOSO based ice cream inhibited coalescence of oil droplets and the structure of the lipid phase resembled the small, evenly distributed fat globules in the reference ice cream made with saturated coconut fat. The resisting effect toward coalescence increased with higher molecular weight of EC, accordingly oil droplets made with EC cP20 were smaller compared to oil droplets containing EC cP10. EC did not increase the amount of air that was incorporated in ice creams based on HOSO, irrespective of the type of emulsifier. In general the overrun in HOSO-based ice creams (with and without EC) was considerably lower compared to ice cream made with coconut fat.
Interest for product development of ice cream based on unsaturated liquid oil is increasing. To compensate for the lacking fat crystals that provide structure and stability in traditional ice cream, the liquid oil is transformed into solid-like material by ethylcellulose (EC). The process of ice cream includes high pressure homogenization, and in order to adapt to this process step, two new methods of incorporation of EC into the oil of ice cream mixes were developed.
为了模拟固体脂肪的物理特性，乙基纤维素（EC）被用作高油酸葵花籽油（HOSO）制成的冰淇淋的油凝胶剂。目的是通过抑制液滴聚结来改善完全由液态植物油制成的冰淇淋的结构，并通过使油滴固体化来形成胶体脂肪网络。开发了两种将 EC 纳入乳液的不同方法，这两种方法都是为了在传统的冰淇淋生产中涉及冰淇淋混合物的高压均质化。成功地用 10% HOSO 和 1% EC（cP10 或 cP20）制成了冰淇淋。在冰淇淋配方中测试了两种类型的乳化剂：不饱和单甘油脂（GMU）或饱和单甘油酯。GMU 增强了冰淇淋中脂肪的不稳定性，导致无结构 HOSO 液滴的聚结。EC 存在于 HOSO 基冰淇淋中抑制了油滴的聚结，并且脂质相的结构类似于用饱和椰子油制成的参考冰淇淋中均匀分布的小脂肪球。随着 EC 分子量的增加，对聚结的抵抗力增加，因此，用 EC cP20 制成的油滴比含有 EC cP10 的油滴更小。无论乳化剂的类型如何，EC 都不会增加基于 HOSO 的冰淇淋中混入的空气量。一般来说，与基于椰子油的冰淇淋相比，基于 HOSO 的冰淇淋（含或不含 EC）的膨胀率要低得多。
基于不饱和液体油的冰淇淋产品开发的兴趣日益增加。为了弥补传统冰淇淋中提供结构和稳定性的脂肪晶体的缺乏，液体油通过乙基纤维素（EC）转化为固体状物质。冰淇淋的制作过程包括高压均质化，为了适应这一工艺步骤，开发了两种将 EC 纳入冰淇淋混合物油的新方法。
