Cream Products Research Articles

Yogurt ice cream with Bifidobacterium longum subsp. longum TISTR 2195: effects of fat content and prebiotics on physicochemical and rheological properties, ice cream microstructure, and probiotic survival

ABSTRACT Developing ice cream products as functional foods with less fat content and a high survival rate of probiotics aided by prebiotics is required to address the demands of health-conscious consumers. This study aimed to investigate the effects of fat content (2 and 10% fat as a low and full-fat, respectively) and different concentrations of prebiotics (galacto-oligosaccharide, GOS and fructo-oligosaccharide, FOS) on the survival rate of Bifidobacterium longum TISTR 2195 in yogurt ice cream (YIC) and in an in vitro gastrointestinal system. Fat content affected the fat particle size, melting rate, and solid-like characteristics of ice cream. The hardness and elasticity of YIC were enhanced more significantly by FOS, owing to its lower solubility and denser microstructure, manifesting more solid-like properties than those by YIC containing GOS. Moreover, type and prebiotic concentrations influenced B. longum TISTR 2195 survival in YIC. Moreover, B. longum TISTR 2195 content in YIC during storage for 180 d remained consistent at 106 CFU/g, which is considered beneficial to human health. The study findings could be useful for ice cream manufacturers to produce low- or full-fat YICs containing prebiotics and probiotics, as functional and healthy foods.

Innovating for impact: Proposing quality 4.0 integration to achieve sustainable development goals in microenterprises

AbstractIn today's highly competitive global market, companies aim to improve their market position to ensure their competitiveness and survival. The adoption of Industry 4.0 technologies constitutes a good approach to enhancing processes and productivity while maintaining high‐quality standards. This is where Quality 4.0 becomes crucial, as it focuses on boosting the quality of organisational processes through the integration of disruptive technologies from Industry 4.0. Furthermore, companies are prioritising implementing environmentally friendly practices in their processes that support sustainable development. Therefore, it is imperative to evaluate how the application of Quality 4.0 can ease production improvements with minimal environmental impact while also aligning with sustainable development goals. This article analyses how these initiatives can be used within the food industry, specifically those dedicated to the production and sale of a product, evaluating a microenterprise dedicated to the production of artisanal ice cream. A comprehensive framework is proposed for the adoption of Quality 4.0 and its potential to support sustainable development goals. Using the PDCA cycle, the original situation is evaluated to later recommend strategies and tools to create improvements in the enterprise.

Dietary fibers effects on physical, thermal, and sensory properties of low-fat ice cream

This study investigated the effect of incorporating dietary fibers, inulin, acacia, oat, and apple, in a low-fat vanilla ice cream. A significant increase in the ice cream mixture viscosity was observed with the addition of dietary fibers. Significant differences (p < 0.05) were observed in the crystallization temperature when apple and oat fibers were used. Additionally, low-fat dietary fiber ice creams displayed statistically lower (p < 0.05) glass transition and melting temperatures than full-fat ones, with the most pronounced reductions observed for samples enriched with acacia and apple fibers. Dietary fibers affected (p < 0.05) the sensory profile of low-fat ice cream. However, inulin and acacia fibers samples showed a sensory profile comparable to the full-fat ice cream for nearly all attributes. These findings suggest that utilizing inulin and acacia fibers in low-fat ice cream yields characteristics of full-fat, underscoring the potential for crafting high-quality, reduced-fat ice cream products.

Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products.

In the context of growing interest in plant-based food products for their potential health benefits and sustainability, this study investigates the effect of mono- and diglycerides of fatty acids application on physico-chemical properties of various plant-based cream products, compared to lecithin application in rice cream. Rheological and textural parameters, colour profile, and colloidal stability were analysed. The application of mono- and diglycerides modified the creams' viscoelastic behaviour, showing a decrease in viscoelasticity across the samples; although in oat-coconut cream resulted in a higher viscoelasticity, indicating the formation of a gel-like structure. Rice cream with lecithin emulsifier showed lower viscoelastic properties characterised by higher phase angle (tan δ). All samples behaved as pseudoplastic materials (with a flow behaviour index n < 1). For coconut and almond creams, the consistency coefficient increased and flow behaviour index decreased after emulsifier application. Interestingly, the emulsifier addition did not significantly affect the cream's colour profile, characterised by yellow hue angle (h*) as a dominant spectral component. The colloidal stability, indicated by a stability index (SI), was determined as well.

Development of Public Education in the Use of Plastic in Food on Health and Environment in High School of Agribusiness at Bengkulu City

The background of this of using plastic for food packaging. Materials classified as plasticizers include types such as polyvinyl chloride (PVC) and bisphenol-A (BPA), with Styrofoam also falling into the category of plastics often used for food containers despite their adverse effects. High school Agribusiness Dangau Datuk Bengkulu possesses skills in food production, maintenance, and distribution, yielding processed foods such as ice cream, ground coffee, and various other products. Vocational students market their processed products using plastic packaging. Therefore, the aim of this initiative is to impart knowledge on the use of plastic packaging in food products and its effects on health and the environment. This endeavor can enhance community abilities, particularly those of vocational students who have filled out questionnaires, numbering around 20 people. The activities are conducted through coaching methods, which involve coordination with partners, counseling, demonstrations, and promoting sustainability. Counseling materials encompass the functions of packaging for food products, types of packaging, plastic as a food product packager (including types and raw materials), the impact of using plastic packaging on health and the environment, and tips for safely utilizing plastic packaging. The educational activities proceeded smoothly, with enthusiastic participation from the attendees. The evaluation results indicated a positive and beneficial impact, ensuring that all participants acquired knowledge about the use of plastic packaging. Consequently, participants are now equipped to select appropriate packaging for the food products they produce.

Production of Cheese and Ice Cream Enriched With Biomass and Supernatant of Spirulina platensis With Emphasis on Organoleptic and Nutritional Properties

Background: Spirulina platensis contains natural pigments along with phenolic and flavonoid compounds that may be excreted to the supernatant in addition to biomass during culture. Objectives: We prepared enriched cheese and ice cream using biomass and supernatant of S. platensis microalgae extract. We aimed to evaluate these algae’s organoleptic and nutritional properties. Methods: After preparing a 30-day culture of Spirulina, different concentrations of its biomass and supernatant extract were prepared to enrich cheese and ice cream. In the next step, the physicochemical and antioxidant properties of the products were measured by FRAP (ferric reducing antioxidant power) and DPPH (2,2-diphenyl 1-picryl hydroxyl) methods. Expert evaluators performed the sensory analysis according to the Iranian national standard method in terms of color, odor, taste, texture, and general acceptance on a scale of 0 to 5. Finally, statistical analysis of the data obtained from each experiment was performed with a one-way analysis of variance three times using SPSS software, version 24. Results: The results showed that the content of protein, fat, ash, and biomass was higher in enriched foods. However, in enriched ice creams, the content of protein, fat, sugar, and aeration rate increased significantly compared to the supernatant. In addition, cheese and ice cream fortified with supernatant had significantly greater antioxidant activity than biomass. The results of the hedonic test showed that with increasing concentrations of these agents in fortified cheeses and ice creams, the level of satisfaction in odor, taste, color, texture, and general acceptance factors was increased. Conclusion: The study results showed that adding biomass and supernatant of S. platensis to ice cream and cheese increased the nutritional value and improved the taste of these foods. Because these substances play an essential role in children’s diet, this microorganism can be used to combat malnutrition and a diet without micronutrients.

Electroencephalography as an objective method for assessing subjective emotions during the application of cream.

To compare emotional responses elicited by four cosmetic products on different sensory modalities (smell, visual, and touch), and analyze the link between objective instrumental analysis results and subjective evaluation of participants occurring within dimensional valence-arousal model of emotions. In this study, four cream products exhibiting variations in olfactory perception, visual appearance and perception usability were selected. Electroencephalography (EEG) and a subjective emotion scale were used to assess participants' emotional responses during the sensory experience of utilizing the creams. The study revealed that the objective emotional valence and arousal of different cream products exhibited certain variations at distinct stages of usage. The trend of valence differences induced by different products measured by EEG at the same stage was almost as same as measured by subjective evaluation. The correspondence between the valence measured by EEG closely approximated that obtained through subjective evaluation across various products at distinct stages of usage. These findings demonstrate a significant correlation between EEG-based valence and subjective valence, however, no such relationship was observed for arousal. This study demonstrates the feasibility of using EEG as a method to assess emotions elicited by various stages of cosmetics application, including smelling, looking, rubbing, and afterfeel. This technique serves as a valuable supplement to traditional methods for examining emotional responses by providing more objective evidence.

Recommendations on the Development of a Hazard Register for Assessing the Level of Risks in the Field of Occupational Health and Safety at Food Industry Enterprises

The results of research on the implementation of the requirements of the ISO 45001 standard in the field of hazard identification and occupational risk assessment to ensure safe working conditions, preservation of life and health of employees of Kazakhstani food industry enterprises are presented. The Deming-Shuhart cycle «Plan-Do-Check-Act» is proposed as a methodology. It has been established that documentation of the hazard identification procedure and risk assessment is carried out through the development of Hazard and Risk Registers. The Register of Identified Hazards for the oil and fat industry enterprise «Shymkentmay» JSC, the Register of Identified Hazards in the production of meat products of «Karkyn-2030» LLP, the Register of Identified Risks for the operator of the ice cream production line of «Balmuzdak» LLP were developed as examples. Identification of hazards makes it possible to form a Risk map for each employee of enterprises that are taken as objects of research, depending on the existing hazards of a particular workplace. On the basis of such a map, an assessment of each risk is carried out with the establishment of its significance in three categories – high, medium and low. Depending on the established significance of the risk, preventive measures are being developed that allow to prevent the risks of occupational diseases and occupational injuries. The developed documents and completed activities serve as proof of compliance with the requirements of the ISO 45001 standard for monitoring, measurement and improvement of the occupational health and safety management system when confirming compliance with the requirements of this standard.

Anti-inflammatory Evaluation of Cannabidiol from Cannabis sativa L. Obtained Using Supercritical Fluid Extraction and Cannabidiol Extract-based Cream

Purpose: This study evaluated the anti-inflammatory properties of a cannabidiol (CBD) extract obtained by supercritical fluid extraction (SFE) from &lt;i&gt;Cannabis sativa&lt;/i&gt; L. and a cream containing the extract. Methods: The CBD extract was quantitatively analyzed using high-performance liquid chromatography. We used a lipopolysaccharide (LPS)-induced RAW 264.7 cell model of inflammation to determine the anti-inflammatory effect of the CBD extract by measuring nitric oxide (NO) production. We evaluated the anti-inflammatory properties of a cream containing the CBD extract by measuring interleukin-1 alpha (IL-1α) levels induced by sodium dodecyl sulfate (SDS) in KeraSkin&lt;sup&gt;TM&lt;/sup&gt;, a human skin model. The cytotoxicity of the CBD and CBD-containing cream was assessed by MTT assay in each model. Results: The average purity of the CBD extracted and refined by SFE was 99.40%. The CBD extract and CBD cream showed concentration-dependent inhibition of inflammation. At 4 μg/mL, NO production in the RAW 264.7 cell model was significantly decreased by 64.98% compared with the negative control. IL-1α production induced by SDS in the KeraSkin&lt;sup&gt;TM&lt;/sup&gt; model decreased by 54.17% in the group treated with cream containing 0.4% CBD compared with the negative control and 22.09% compared with the positive control groups. Conclusion: The medicinal use of CBD is attracting interest in Korea. Our study confirmed its exceptional anti-inflammatory properties and effectiveness in a cream product. Should additional research confirm its safety and efficacy, CBD is expected to replace existing anti-inflammatory ingredients.

Construction and application of a novel bigel system to prepare a nutritional cream

A bigel prepared with phytosterol (PS) and glycerol monostearate (GMS)-immobilized sunflower seed oil, k-carrageenan hydrogel, and water was developed and used to partially replace whipped cream, creating a new nutritious whipped cream product. With a ratio of PS to GMS of 3:7 (B3), PS crystals were embedded in the inverted-lamellar and sub-α crystalline phases of GMS to control crystallization; as a result, we obtained combined bigels with a particular morphology. B3 exhibited the highest storage modulus, and showed an enhanced gel structure. In addition, B3 was the most stable sample of all bigels (2.88% loss of liquid fraction). Bigel-whipped cream substituted with bigel at a ratio of 5%–20% contained 1414–5656 mg/100 g of unsaturated fatty acids, 127–517 mg/100 g of PS, 1–4 mg/100 g of tocopherol and 0.2–1.2 mg/100 g of squalene. As a new type of whipped cream, bigel-based whipped cream can improve the nutritional value of whipped cream while ensuring good whipping properties, appearance, and mouthfeel.

Investigation of the 3D printability of modified starch-based inks and their formation mechanism: Application in ice cream

Traditional ice cream has not been amenable to 3D printing for personalized processing. Hence, this study chose modified starch to enhance the feasibility of 3D printing for ice cream. We selected 7 inks from the ice cream with 13 types of modified starch based on ink stability and rheological properties to investigate the forming mechanism of 3D-printed ice cream. The ice cream ink prepared with hydroxypropyl distarch phosphate (HDSP) exhibited the highest precision (94.6%), which was attributed to the presence of more hydrogen bonding support and stable protein structure in the ink. These intermolecular interactions resulted in excellent water retention and the formation of a dense gel structure, which further enhanced the elasticity, structure recovery rate (99.66%), and mechanical properties (1896.35Pa) of ink. These enhanced properties contributed to the extrusion of finer line widths (0.95 mm) in the 3D printing process and improved the self-supporting capabilities of printed products, thereby enhancing the accuracy of 3D printed ice cream. Further analysis of the texture properties of printed products provided a comprehensive evaluation of the application potential of modified starch in 3D-printed ice cream. This study offers novel insights into the use of starch materials for personalized production of ice cream.

The Influence Of Brand Awareness, Content Marketing, And Product Innovation On Purchase Decisions For Mixue Ice Cream Products In The West Circle Of Bengkulu City

This study aims to determine the influence of Brand Awareness, Content Marketing and Product Innovation on Purchase Decisions for Mixue Ice Cream Products in the West Circle of Bengkulu City for mixue consumers in the West Circle of Bengkulu City. This type of research is a quantitative descriptive type of research, the object of this research is Mixue Consumers in the West Circle of Bengkulu City. The sampling method is an accidental sampling technique. The number of respondents in this study was 100 respondents. The data collection method is using questionnaires. The data analysis technique uses Multiple Linear Regression Analysis Test and Hypothesis Testing, namely the t test and f test. The results of this research can be concluded that Brand Awareness has a positive and significant effect on Mixue product purchasing decisions. Content Marketing has a positive and significant influence on Mixue product purchasing decisions. Product Innovation has a positive and significant effect on Mixue product purchasing decisions. This is proven by fcount ≥ ftable (121,608 ≥ 2.70) with a significance of 0.000 ≤ 0.050. The coefficient of determination (R Square) is 0.755. This shows that the influence of the Brand Awareness (X1), Content Markting (X2) and Product Innovation (X3) variables on the Purchasing Decision Variable (Y) is 0.755 or 75.5% for west ring mixue consumers while 0.245 or 24.5% is determined by other factors which were not included in this study.

Investigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel

Ice cream is a complex product obtained by blowing air through special equipment and then freezing a physicochemical mixture consisting of milk, sugar, emulsifier, stabilizer, oil, color and flavoring substances. Recently, especially with the pandemic experienced all over the world, consumers have begun to turn to functional foods that have high nutritional value and are important for health. Functional foods, in addition to its nutritional effects, are defined as foods that have health protective, corrective and/or disease risk reducing effects, depending on one or more effective ingredients, and these effects are scientifically and clinically proven. In order for a product to have functional properties, it must contain bioactive ingredients, probiotic microorganisms and also have a prebiotic effect. For this reason, our study aimed to provide functional properties to ice cream with blueberries, which are rich in phenolic compounds, and to examine the phenolic substance bioaccessibility of this functional ice cream under mouth, stomach and small intestine conditions simulated with the in vitro gastrointestinal digestion model system. In this context, functional ice cream was produced by trapping the phenolic rich blueberry fruit in six different concentrations of whey protein gel, and the amount of phenolic substance and protein amount were determined after in vitro digestion. While the phenolic substance content of protein gel ice cream in the small intestine environment was between 261-485 µg/100 g and an average of 114 µg/100 g in the control sample, in the oral environment these values were determined as 85-251 µg/100 g in protein gel ice cream and 291 µg/100 g in the control sample. As a result of our study, it was determined that the amount of gallic acid phenolic substance and bioaccessibility of ice cream samples produced with protein gel increased from the oral environment to the small intestine. In the control sample (blueberry ice cream without protein gel), it was observed that the amount of phenolic substance was highest in the oral environment and decreased as it went to the small intestine environment. According to the FAO Guidelines for Use of Nutrition Claims, samples with a whey protein gel ratio of 16%, 18% and 20% can be considered as "protein sources". Thus, in this study, functionalized in terms of protein content and phenolic substance, increased bioaccessibility and high protein ice cream production was carried out.

Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams

The dairy industry is actively seeking new applications for various types of whey. One promising direction is the development of nutritious ice cream, using a blend of different whey proteins. However, the production of whey ice cream is hindered by the occurrence of quality issues, primarily stemming from a low content of solids, particularly fat and protein. The development of natural components with distinctive technological attributes, such as the ability to bind excess moisture, enhance foaming properties, and replicate the taste of milk fat, is of significant relevance in food science. In this work, we investigated the influence of plant-based structuring ingredients on the viscoelastic characteristics of whey-based ice creams. Notably, mixes such as 0.4% Vianoks C45 + 0.75% oat β-glucan, 0.4% Vianoks C45 + 0.5% yeast β-glucan, and 0.4% Vianoks C45 + 3% whey protein complex + 10% vegetable purée from table beet have been proven to be effective stabilizing compositions. However, attempts to combine the whey protein complex with other types of vegetable purées like zucchini and broccoli did not yield satisfactory results. It has also been found that β-glucan from the yeast Saccharomyces cerevisiae and κ-carrageenan, a component of the Vianoks C45 stabilization system, forms a robust gel within the system. Analysis of the aqueous phase in whey-based ice creams revealed a consistent correlation between water activity, surface tension, and rheological behavior. Finally, the ice creams that exhibited the best viscoelastic characteristics also had the best sensory attributes.

Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects

The present study aimed to produce frozen dessert containing plant-based milk (almond, hazelnut, and lupine) and the probiotic Lb. acidophilus bacteria and to evaluate the chemical, microbiological and sensory properties during the 90 day-storage. Frozen dessert antioxidant capacity at day 0 and 90 of evaluation and changes in the phenolic compounds based on variations between different species were significant (p < 0.05). The differences in Lb. acidophilus counts between storage days were significant and values ranged from 4.15–8.99 log CFU/mL on the first day of storage to 3.61–7.06 at the end of the storage. Regarding the results of general acceptability in sensory evaluation, the highest color, taste and aroma scores was determined on day 0 in the hazelnut-lupine milk frozen dessert sample whereas the lowest was determined on day 30 in the almond-lupine milk frozen dessert sample. The samples with the highest antioxidant capacity were found on day 90 day in lupine frozen dessert (87.28 ± 0.007 mM) whereas the samples with the lowest antioxidant capacity were found on day 0 in the almond-hazelnut-lupine frozen dessert (18.83 ± 4.56 mM). Plant-based milk is considered suitable for the main ingredients in ice cream production, due to its health benefits its potential to be consumed as frozen dessert.

Analysis of Knowledge Level, Consumption Habits, Sugar and Calories Content in Ice Cream on the Nutritional Status of Depok Students

Background: Obesity is a nutritional problem in Indonesia. A factor that influences the incidence of obesity is a high-sugar diet (ex., ice cream products). The consumption rate of ice cream increases every year and is also accompanied by an increasing number of outlets providing ice cream products. Added sugar in ice cream contributes to an increased intake of high-calorie foods that leads to obesity.&#x0D; Objectives: To analyze level of knowledge, consumption habits, sugar and calorie content of ice cream on the nutritional status of Depok students.&#x0D; Methods: Observational research with cross-sectional design, analyzed with frequency distribution and chi-square test. Data were obtained using online questionnaire. The research was conducted in the city of Depok, involving 939 samples of Depok students selected with purposive sampling methods.&#x0D; Results: 667 (71,0%) students have a good level of nutritional knowledge and 578 (61,6%) students unusually eat ice cream. There is no relationship between the level of nutritional knowledge (p-value: 0,609) and ice cream consumption habits (p-value: 0,211) on the nutritional status of students. Vanilla ice cream cup with cookies and cream topping is the most preferred ice cream, containing 13,28 grams of sugar and 154,11 kcal calories.&#x0D; Conclusions: Depok students have good nutritional knowledge and unusually eat ice cream. The sugar and calorie content of the ice cream are high.

Effect of marketing mix on the purchase decision of wall's cornetto ice cream

Competition in the food industry is getting tougher. The growth of the food industry in the third quarter of 2022 reached 3.57%. Therefore, companies need marketing strategies to maintain good relations between corporations and consumers. The marketing strategy that can be used is the marketing mix, which consists of product, price, location, and promotion variables. This study aims to determine the effect of the marketing mix on purchasing decisions for cornetto ice cream. The sample used was 100 people using an online questionnaire. The method used in this research is descriptive-quantitative. The data testing in this study used SPSS 25 software. Testing the data begins with the validity and reliability tests to obtain valid and reliable results. Then, the data were analyzed using simultaneous and partial tests. In the simultaneous test, the results showed that the marketing mix variables simultaneously positively affected the purchasing decision for cornetto ice cream. In the partial test, the results show that all the marketing mix variable partially has a positive effect on the purchasing decision of Cornetto ice cream. The coefficient of determination obtained in this study is 0.661, meaning that the dependent variable, namely the purchase decision, is influenced by the independent variable by 66%. In comparison, 44% is influenced by other variables. Based on the results of this study, PT. Unilever Indonesia Tbk must continue to improve the quality of cornetto ice cream products, adjust prices appropriately, choose strategic locations, and display attractive promotions.

Efficacy and Skin Microbiome Modulation Effects of a Fixed-Concentration Combination of Benzoyl Peroxide 4% Plus Niacinamide 4% in a Film-Forming Cream in Subjects with Mild-to-Moderate Acne: A Non-Sponsored, Prospective, Assessor-Blinded, Pilot Trial

Benzoyl peroxide (BPO) and niacinamide (Niac) are commonly used alone or in combination with other molecules in the treatment of acne. BPO and Niac in the same product could exert complementary and synergistic effects improving efficacy in acne. Furthermore, Niac could reduce some side effects of BPO, such as skin irritation and erythema. A film-forming cream product containing BPO 4% and Niac 4%, vehiculated in a mixture of polyvinyl alcohol (PVA) and perfluoropolyether (PFPE) has been recently developed (B-N cream). A 28-day, assessor-blinded pilot trial was conducted to evaluate the clinical efficacy, skin tolerability, sebum production, skin redness, and skin microbiome modulation of B-N cream in subjects with mild to moderate acne of the face. Twenty-two adult men and women with mild-to-moderate acne of the face participated in this trial, after their written informed consent. B-N cream was applied once daily in the evening. The use of B-N cream was associated with a statistically significant decrease in acne lesions after treatment in comparison with baseline (non-inflammatory lesions: −40%; inflammatory lesions: −43% and total lesions: −41%). The use of the cream was not associated with a skin barrier function alteration. The skin redness score (−11%) and the sebum production (−42%) were significantly reduced after treatment. The use of B-N cream determined a reduction in the relative abundance of the Actinobacteria phylum (Corynebacterium and Propionibacterium, from 56% to 47%) and a significant increase in the abundance of Bacteroidetes phylum (from 3% to 5.2%). In addition, the product was well tolerated. In conclusion, this film-forming, medical device cream was effective in subjects with mild-to-moderate acne, reducing acne lesions and sebum production without altering skin barrier function, offering good skin tolerability. Furthermore, this product exerts positive skin microbiome modulation effects.

Application of fat replacers in dairy products: A review

The consumption of fat raises the risk of coronary heart disease and a number of chronic diseases such as obesity. However, removing fat or reducing its level in the final product may give it undesirable properties since fat plays an important role in the quality of food, mainly its texture and flavor. Therefore, natural or artificial fat replacers are utilized in food formulations instead of natural fat. Fat mimics are based on carbohydrates, proteins, and/or lipids, with energy values of 0–38 kJ/g (0–9 kcal/g). &#x0D; They mimic physical properties and sensory attributes of fat but have less energy and calories. Fat substitutes have physical and functional characteristics of conventional fat molecules which are directly replaced with synthetic molecules that provide no calories or structured lipid molecules. Dairy products represent a principal part of consumer diet all over the world. &#x0D; Therefore, this review aimed to expound how fat replacers can be used to overcome the defects of fat absence or reduction in dairy products. It was reviewed different types and sources of fat replacers, both micro- and nanoparticulated, and highlighted their application in cheese, ice cream, frozen yogurt, fermented milk, and fatty dairy products. Some of the currently applied micro-particulated proteins include Simplesse® (whey protein), APV LeanCreme™, and Dairy-Lo® (micro-particulate protein + micro-particulate cellulose). &#x0D; While whey protein has a great role in the dairy sector today, there is a need for further research in this field.

Production of a functional confectionary cream containing licorice root extract and double coated Lactobacillus plantarum by alginate and malva mucilage

Due to the increasing interest in the healthy foods, in this research, a dietary and functional confectionary cream (DFCC) was produced having licorice powder and encapsulated Lactobacillus plantarum probiotic bacteria. Licorice extract (LE) had a total phenolic content of 1.97 mg/mL, composed mainly of 7 phenolic, flavonoid, and quercetin compounds including gentisic acid, caffeic acid, p-coumaric acid, ferulic acid, luteolin, apigenin, and sinapic acid at the same concentration (20 µg/mL). Incorporation of LE and malva mucilage (MM) resulted in the improvement of physicochemical properties (pH, overrun, syneresis, and texture) of DFCC. The viability of encapsulated probiotics was higher (compared to the free probiotics) in the functional product during 60 days of storage. Sensory evaluation results displayed that the elevated rates of LE (15 %), and MM (15 %) were not favorably accepted by the panelists; however, favorable scores were given to the samples having 10 % LE, 10% MM, and microcapsules.