Abstract
Abstract Ice cream is a complex food colloidal system; saturated fat is an essential element given the taste and texture of ice cream (viscosity, hardness). In recent years, research on fat ice cream has focused on adding fat substitutes. Looking for a suitable source of lipid-based fat substitute instead of fat ice cream, developed more conducive to human health, low in saturated / zero trans fatty ice cream products. The study will use linoleic acid-rich soybean and corn oil gel waxes as a fat source for ice cream, make gel-oil-based ice cream, and study changes in its quality during storage. With an incremental storage time index, we can inspect the effects of different storage times on melting rate, hardness, and fat globule diameter changes. The hardness and melt rates show an increasing trend while the fat globule diameter decreases. We found that the quality of ice cream has reduced over time, but it does not affect the sensory evaluation. By analyzing the acidity, peroxidation value, and F.A. composition changes, we found that the acidity and peroxidation values are low, indicating that the shelf-life of ice cream gel is higher due to using better quality fresh oil. The fatty acid composition did not change during storage, and no trans fatty acids were produced.
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