Ozdemir Cihat
Food Science Department, Oltu Vocational School, Atatürk University, Erzurum 25400, Turkey.
Gels. 2023 Jul 4;9(7):543. doi: 10.3390/gels9070543.
This study investigated the possible usage of beeswax oleogels instead of milk fat as a fat source in ice cream production and konjac gum as a stabilizer instead of salep. For this aim, 12 different ice cream samples were prepared using various fat and oil sources (milk fat and oleogel), stabilizers (salep and konjac gum), and emulsifiers (monoglyceride (MG), Palsgaard (PG), and no emulsifier/emulsifier-free (NE)). It was determined that the overrun ratio of ice cream samples containing milk fat was higher than that of samples containing oleogel, and the viscosity of the ice cream mix containing Palsgaard and oleogel was greater than that of the mix with other treatments (milk fat, MG, and NE). While the first dripping time of the samples with PG and konjac gum was longer compared to the samples without emulsifier (NE) or monoglyceride (MG), the complete melting times of the samples were close to each other. Whereas the dissolution rate of the samples with salep was higher than that of the samples with konjac gum, the fat destabilization ratios of the samples with oleogel and konjac gum were lower than those of the samples with milk fat and salep. The fat destabilization ratio of samples containing PG as an emulsifier was statistically higher ( < 0.01) than that of samples containing MG and NE. It was found that the unsaturated fatty acid (C18:1, C18:2, and C18:3) content of the samples containing oleogel was significantly higher ( < 0.01) than that of the samples containing milk fat. However, butyric and caproic acids, which are aliphatic fatty acids, were found to be deficient in the samples to which oleogel was added instead of milk fat. As to the microscopic appearance, while water and oil particles were not homogeneously dispersed in the ice cream samples with oleogel, they were fully homogeneously dispersed in the milk fat-added ice cream samples. In addition, it was determined that panelists preferred the samples with added milk fat as fat source, salep, and PG as emulsifier. Among the samples with added oleogel as the oil source, they liked the sample added with oleogel as fat source, konjac gum, and no emulgator more.
本研究调查了在冰淇淋生产中用蜂蜡油凝胶替代乳脂肪作为脂肪来源以及用魔芋胶替代角叉菜胶作为稳定剂的可能性。为此目的，使用了各种脂肪和油源（乳脂肪和油凝胶）、稳定剂（角叉菜胶和魔芋胶）以及乳化剂（甘油单酯（MG）、帕斯加德（PG）和无乳化剂（NE））制备了12种不同的冰淇淋样品。结果表明，含乳脂肪的冰淇淋样品的膨胀率高于含油凝胶的样品，含帕斯加德和油凝胶的冰淇淋混合料的粘度大于其他处理（乳脂肪、MG和NE）的混合料。与无乳化剂（NE）或甘油单酯（MG）的样品相比，含PG和魔芋胶的样品的首次滴落时间更长，而样品的完全融化时间彼此接近。虽然含角叉菜胶的样品的溶解速率高于含魔芋胶的样品，但含油凝胶和魔芋胶的样品的脂肪不稳定率低于含乳脂肪和角叉菜胶的样品。作为乳化剂，含PG的样品的脂肪不稳定率在统计学上高于含MG和NE的样品（<0.01）。发现含油凝胶的样品的不饱和脂肪酸（C18:1、C18:2和C18:3）含量显著高于含乳脂肪的样品（<0.01）。然而，发现用蜂蜡油凝胶替代乳脂肪的样品中缺乏丁酸和己酸这两种脂肪族脂肪酸。关于微观外观，虽然在含油凝胶的冰淇淋样品中水和油颗粒没有均匀分散，但它们在添加了乳脂肪的冰淇淋样品中完全均匀分散。此外，确定评审员更喜欢以乳脂肪为脂肪来源、角叉菜胶和PG为乳化剂的样品。在添加油凝胶作为油源的样品中，他们更喜欢以油凝胶为脂肪来源、魔芋胶和无乳化剂的样品。
