Nutritionally optimized ice cream fats

Abstract

AbstractFats (triacylglycerols) can crystallize in different forms each with its own unique packing of the molecules. This influences the density, melting point, the way the crystals grow, and the way they respond to cooling and shearing etc. In this work we have studied several different ice cream fats in healthier ice creams containing less saturated fatty acids (SFA). Where the amount of SFA has been greatly reduced it is necessary to design ice cream fats that crystallize and grow crystals in a specific way. The fat systems form crystals within the emulsion drops during cooling and freezing of the mix. In this part of the process we also see a destabilization of droplets creating an opportunity for the fat crystals to continue to grow and form a network in the bulk phase and lock the ice crystals. This is important since ice melts as the temperature fluctuates even at temperatures well below zero degrees because of sugars and salts from milk solids. By having a system where the crystals grow more as plates the crystals span a much greater volume. This facilitates the formation of agglomerated fat that encompasses small ice crystals giving ice creams with greater form stability and storage stability. Furthermore designing fat mixtures that crystallize in the beta form gives a higher melting point. This, together with the fact that these crystals have lower solubility than beta prime crystals gives a higher solid fat content which is beneficial when working with low SFA systems. In AAK's new generation of low SFA fats we have used this knowledge and this is why our Akomix LS range performs so well in application.