APPLICATION OF ENZYMATIC SYNTHESIZED GLYCEROL MONOOLEATE IN THE MANUFACTURE OF LOW FAT ICE CREAM

Abstract

ABSTRACT Unsaturated glycerol monooleate was considered to replace saturated glycerol monopalmitate as emulsifer in the manufacture of ice cream to improve certain properties in sensory and physical aspects. The glycerol monooleate was synthesized by glycerolysis of camellia oil using lipase Novozym 435 (from Candida Antarctica lipase B) as catalyst. A mixture of acylglycerols contained 82.42% of glycerol monooleate was obtained after purification by molecular distillation. The glycerol monooleate and glycerol monopalmitate were employed in low fat ice cream and regular fat ice cream, respectively. Sensory and physical properties such as mouthfeel, overrun, firmness and melting resistance of each ice cream were compared. The results showed that the addition of glycerol monooleate can supply the sensory gap between the low fat ice cream and regular fat ice cream. Improvement of overrun and melting resistance were also found in the ice creams that contained glycerol monooleate. This research work provides a good way that enjoying the low fat ice cream with a tasting of regular fat ice cream. PRACTICAL APPLICATIONS Premium ice creams generally have a fat content of 14–18%. It has also become desirable, however, to produce light ice creams, <10% fat, with the same perceived quality, if both structure and flavor considerations can be satisfied by other means. This article reported production of glycerol monooleate (GMO) by lipase-catalyzed glycerolysis of camellia oil, the synthesized GMO was subsequently used as emulsifier in the manufacture of low fat ice cream. Comparison between the synthesized GMO and commercial glycerol monopalmitate (GMP) was made on the sensory and physical properties of regular and low fat ice cream. The delightful experimental results provide a good way that enjoying the low fat ice cream with a tasting of regular-fat ice cream.