Wang Wan, Wang Min, Xu Cong, Liu Zhijing, Gu Liya, Ma Jiage, Jiang Lianzhou, Jiang Zhanmei, Hou Juncai
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Foods. 2022 May 22;11(10):1504. doi: 10.3390/foods11101504.
Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of saturated fatty acid and improve the quality defects of ice cream products caused by the poor stability of milk fat at low temperatures. This study investigated the effect of SOB as a milk fat substitute (the substitution amount was 10-50%) on ice cream through apparent viscosity, particle size, overrun, melting, texture, sensory and digestive properties. The results show SOB substitution for milk fat significantly increased the apparent viscosity and droplet uniformity and decreased the particle size of the ice cream mixes, indicating that there were lots of intermolecular interactions to improve ice cream stability. In addition, ice cream with 30% to 50% SOB substitution had better melting properties and texture characteristics. The ice cream with 40% SOB substitution had the highest overall acceptability. Furthermore, SOB substitution for milk fat increased unsaturated fatty acid content in ice cream and fatty acid release during digestion, which had potential health benefits for consumers. Therefore, SOB as a milk fat substitute may be an effective way to improve the nutritional value and quality characteristics of dairy products.
大豆油体（SOB）因其理想的乳化性、稳定性和潜在的生物活性而具有作为乳脂肪替代品的潜力。在本研究中，SOB被用作乳脂肪替代品来制备冰淇淋，期望降低饱和脂肪酸含量并改善因乳脂肪在低温下稳定性差而导致的冰淇淋产品质量缺陷。本研究通过表观粘度、粒径、膨胀率、融化、质地、感官和消化特性，研究了SOB作为乳脂肪替代品（替代量为10%-50%）对冰淇淋的影响。结果表明，用SOB替代乳脂肪显著提高了冰淇淋混合料的表观粘度和液滴均匀性，并减小了粒径，表明存在大量分子间相互作用以提高冰淇淋稳定性。此外，用30%至50%的SOB替代乳脂肪的冰淇淋具有更好的融化特性和质地特征。用40%的SOB替代乳脂肪的冰淇淋总体可接受性最高。此外，用SOB替代乳脂肪增加了冰淇淋中不饱和脂肪酸的含量以及消化过程中脂肪酸的释放，这对消费者有潜在的健康益处。因此，SOB作为乳脂肪替代品可能是提高乳制品营养价值和质量特性的有效途径。
