Abstract
Ice cream high in unsaturated fat lacks the quality of that with higher saturated fat. However, the quality may be improved if the fat is structured differently in the product. Emulsions containing saturated fat or unsaturated oil were combined in the preparation of ice cream; solid fat droplets contributed to the structure-forming properties and stability while protein-stabilised liquid droplets acted as inert fillers, producing so called two-stream ice creams. The latter were compared with ice creams containing droplets in which the two fat sources were homogenised together. No difference was evident at first in particle size or melt stability. Increasing the emulsifier content on the solid droplets led to the highest destabilisation levels and overall higher G′ of the fat/air phase in the ice cream. The increase in particle size as a function of emulsifier concentration correlated with higher G′. Overrun decreased consistently with greater destabilisation in the ice cream.
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