Garcia Rafael A, Liang Chen, Plumier Benjamin M, Lee Changhoon, Bumanlag Lorelie P, Renye John A, Tomasula Peggy M
Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service U.S. Department of Agriculture Wyndmoor Pennsylvania USA.
Food Sci Nutr. 2024 Dec 12;13(1):e4626. doi: 10.1002/fsn3.4626. eCollection 2025 Jan.
Recovery of the butterfat in waste ice cream may be an opportunity to mitigate food and economic loss. Previous efforts to recover such fat have succeeded in producing a fat-enriched fraction but have not succeeded in demulsifying the fat. In the present study, a method involving a sequence of emulsion-breaking steps is shown to be effective for releasing a majority of the fat from waste ice cream as free, unemulsified oil. The effect of altering process conditions including enzyme type, pH, and incubation temperature is reported. Depending on the test conditions and the variety of ice cream used, typically 59%-81% of the fat was recovered, with varying degrees of hydrolytic and oxidative damage. As the method is relatively complex, an experiment which omitted individual processing steps demonstrated that each step was required for high recovery. Success with 4 of 5 tested varieties showed that the method has reasonably broad applicability. The results are compared with those achieved using a standardized solvent extraction method. Finally, the method is evaluated for its potential as the basis for a commercial WIC fat recovery process.
从废弃冰淇淋中回收乳脂肪可能是减少食品和经济损失的一个机会。此前回收此类脂肪的努力成功生产出了富含脂肪的部分，但未能成功使脂肪破乳。在本研究中，一种涉及一系列破乳步骤的方法被证明对于从废弃冰淇淋中释放出大部分脂肪成为游离的、未乳化的油是有效的。报告了改变包括酶类型、pH值和孵育温度在内的工艺条件的效果。根据测试条件和所用冰淇淋的种类，通常可回收59%-81%的脂肪，同时伴有不同程度的水解和氧化损伤。由于该方法相对复杂，一项省略个别加工步骤的实验表明，每个步骤对于高回收率都是必需的。在5个测试品种中有4个取得成功，表明该方法具有相当广泛的适用性。将结果与使用标准化溶剂萃取法所取得的结果进行了比较。最后，对该方法作为商业废弃冰淇淋脂肪回收工艺基础的潜力进行了评估。
