Fat Ice Cream Research Articles

Orange fiber as a novel fat replacer in lemon ice cream

Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC); ice cream with fiber (F1) from the peel, bagasse, and orange seed (ICA and ICB); ice cream with fiber (F2) from the orange peel alone (ICC and ICD); ice cream with fiber (F3) from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF); and ice cream with fiber (F4) from the orange peel pretreated with hydro-distillation (ICG and ICH).The orange fiber reduced the ice cream fat content (50 %) and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 % of orange fiber showed low melting rate values than those of the control ice cream. The overall acceptance of the ice cream with 1.0 % of pre-treated orange peel fiber did not differ from that of the control ice cream (80 %). The orange fiber proved a promising food ingredient since it can be used to decrease the fat content and increase bioactive compounds content, such as fiber and carotenoids.

Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream

The objective of this study was to investigate the influence of emulsifiers, waxes, fat concentration, and processing conditions on the application of wax oleogel to replace solid fat content and create optimal fat structure in ice cream. Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high-oleic sunflower oil. The ice creams were produced using batch or continuous freezing processes. Transmission electron microscopy (TEM) and cryo-scanning electron microscopy were used to evaluate the microstructure of ice cream and the ultrastructure of oleogel droplets in ice cream mixes. Among the wax oleogels, RBW oleogel had the ability to form and sustain structure in 15% fat ice creams when glycerol monooleate (GMO) was used as the emulsifier. TEM images revealed that the high degree of fat structuring observed in GMO samples was associated with the RBW crystal morphology within the fat droplet, which was characterized by the growth of crystals at the outer edge of the droplet. Continuous freezing improved fat structuring compared to batch freezing. RBW oleogels established better structure compared to CDW or CBW oleogels. These results demonstrate that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleogel.

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

The development of structure in ice cream, characterized by its smooth texture and resistance to collapse during melting, depends, in part, on the presence of solid fat during the whipping and freezing steps. The objective of this study was to investigate the potential application of 10% rice bran wax (RBW) oleogel, comprised 90% high-oleic sunflower oil and 10% RBW, to replace solid fat in ice cream. A commercial blend of 80% saturated mono- and diglycerides and 20% polysorbate 80 was used as the emulsifier. Standard ice cream measurements, cryo-scanning electron microscopy (cryo-SEM), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) were used to evaluate the formation of structure in ice cream. RBW oleogel produced higher levels of overrun when compared to a liquid oil ice cream sample, creating a lighter sample with good texture and appearance. However, those results were not associated with higher meltdown resistance. Microscopy revealed larger aggregation of RBW oleogel fat droplets at the air cell interface and distortion of the shape of air cells and fat droplets. Although the RBW oleogel did not develop sufficient structure in ice cream to maintain shape during meltdown when a mono- and diglycerides and polysorbate 80 blend was used as the emulsifier, micro- and ultrastructure investigations suggested that RBW oleogel did induce formation of a fat globule network in ice cream, suggesting that further optimization could lead to an alternative to saturated fat sources for ice cream applications.

Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts

The survival of Lactobacillus delbrueckii UFV H2b20 in three ice cream formulations (low fat, fat free and high fat) was evaluated after the processing and storage at −16°C. The survival of L. delbrueckii UFV H2b20 was not significantly affected (P>0.05) in three ice cream formulations after processing. The same result was observed during storage for 40days at −16°C. Cells of L. delbrueckii UFV H2b20 incorporated in three ice cream formulation survived when exposed to acid stress and bile salts. The results demonstrate that L. delbrueckii UFV H2b20 has potential for being used in ice cream and capacity to resist acid stress and to grow in the presence of bile salts. This demonstrates that reduction of fat in ice cream does not compromise the viability of L. delbrueckii UFV H2B20.

The effect of ice cream formulation on palatability and rate of eating

Current commercial ice cream formulations vary greatly in both ingredients and price but few published studies have reported the effect of ice cream formulation on consumer responses. The aim of this study was to use a microstructural approach to examine eating behaviour and responses to two ice creams that differed in their microstructures and physical properties. Participants ate ice cream ad libitum in the laboratory, during which the amounts eaten were covertly recorded using the Sussex Eating Pattern Monitor (SIPM) and appetite and sensory ratings were taken. Participants consumed either a high fat or low fat ice cream that was presented without labels and they attended three test days to assess the possibility that learning about the properties of the ice cream might occur. There were no main effects of either ice cream or test day for any of the variables tested: sensory ratings, total intake, appetite and pleasantness ratings during the session. The results suggest that from a consumers perspective there is very little that separates ostensibly very different ice cream formulations on oral properties (taste and mouth feel) and that these assessments of consumers are not modified by learning over three days.

Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents

This study evaluated the effects of microbial transglutaminase (TG) (Streptoverticillium mobaraense) on the properties of ice cream with 4, 6 and 8 g/100 g fat. The TG was added at a concentration of 4 U g−1 and the chemical characteristics, capacity to incorporate air (overrun), fat coalescence, melting behavior, rheological properties and texture were evaluated. The TG was effective in controlling the ice cream properties providing greater overrun, greater fat coalescence and melting resistance in relation to samples without TG. These modifications can be attributed to the formation of a more cohesive protein network which increased the stability of the ice cream. Regarding the rheological parameters, it was found that TG caused an increase in the flow behavior index and pseudoplastic properties of the samples. The firmness of the ice cream was decreased by the addition of TG and was inversely proportional to the fat content. Ice cream with fat contents of 4 and 6 g/100 g subjected to enzymatic treatment had similar characteristics to samples formulated with 8 g/100 g fat, demonstrating that TG can be used to partially replace fat in ice cream.

Abstract P078: Contribution of Nutrients from Consumption of Low/Non-Fat/Light Ice Cream and Frozen Yogurt versus Regular Ice Cream to Total Daily Nutrient Intake

Objective: The impact on nutrient intake of replacing regular ice cream with low/non-fat/light ice cream and frozen yogurt (lower fat ice cream) is heretofore unknown. The objective of this study was to evaluate the contribution of daily nutrient intake from ice cream consumption to total daily dietary nutrient intake. Methods: Food intake and frequency of consumption data were based on the National Health and Nutrition Examination Survey (NHANES) (2003–2004 and 2005–2006) and nutrient composition data from the United States Department of Agriculture (USDA) Food and Nutrient Database for Dietary Studies (FNDDS). The NHANES datasets provide nationally representative nutrition and health data of the civilian U.S. population. A total of 16,783 individuals in the 2003–2006 survey periods provided 2 complete days of dietary recalls and nutrient intake estimates were derived using 2-day average intake analysis. Results: Mean consumption of regular and lower fat ice cream products in the US population was 68.5 and 77.1 grams/day, respectively and frequency of consumption was 0.2 and 0.22 eating occasion/day, respectively among consumers of ice cream. Figure 1 reveals that lower fat ice cream contributed equal or greater amounts of calcium, phosphorus, potassium, riboflavin, and niacin to daily nutrient intakes for the U.S. population when compared with regular ice cream, with the exception of vitamin D. Alternatively, lower fat ice cream contributed lesser amounts of energy, saturated fat, and added sugar to daily nutrient intakes when compared to regular ice cream; lower fat ice cream contributed 56% less saturated fat to daily nutrient intake compared to regular ice cream. Conclusion: Consumers of low/non-fat/light ice cream and frozen yogurt had lower percent contribution of saturated fat to total daily nutrient intake compared to users of regular ice cream. Figure 1

A Comparative Study of the Fatty Acid Composition of Dairy Products and Margarines with Reduced or Substituted Fat Content

The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and reduced-fat cheeses on the Finnish market. The evaluation of the nutritional quality of fat in these products is of significance to dieticians and to the development of fat products with enhanced nutritional value. Remarkable differences between fatty acid profiles of vegetable fat products were found. Vegetable fat ice creams may have a lot of saturated fat and, in addition, the proportion of polyunsaturated fatty acids may be very low. Vegetable fat half creams had, in general, less saturated fat and more polyunsaturated fatty acids than cream. The spreads and shortenings studied contained less than 2% trans fatty acids of total fatty acids. Consumption of reduced-fat cheese in place of full-fat cheese does not negatively affect the nutritional quality of the consumed fat.

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

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.

Chicory inulin does not increase stool weight or speed up intestinal transit time in healthy male subjects

Inulin is a non-digestible oligosaccharide classified as a prebiotic, a substrate that promotes the growth of certain beneficial microorganisms in the gut. We examined the effect of a 20 g day(-1) supplement of chicory inulin on stool weight, intestinal transit time, stool frequency and consistency, selected intestinal microorganisms and enzymes, fecal pH, short chain fatty acids and ammonia produced as by-products of bacterial fermentation. Twelve healthy male volunteers consumed a well-defined, controlled diet with and without a 20 g day(-1) supplement of chicory inulin (degree of polymerization (DP) ranging for 2-60), with each treatment lasting for 3 weeks in a randomized, double-blind crossover trial. Inulin was consumed in a low fat ice cream. No differences were found in flavor or appeal between the control and inulin-containing ice creams. Inulin consumption resulted in a significant increase in total anaerobes and Lactobacillus species and a significant decrease in ammonia levels and β-glucuronidase activity. Flatulence increased significantly with the inulin treatment. No other significant differences were found in bowel function with the addition of inulin to the diet. Thus, inulin is easily incorporated into a food product and has no negative effects on food acceptability. Twenty grams of inulin was well tolerated, but had minimal effects on measures of laxation in healthy, human subjects.

Evaluating sago as a functional ingredient in dietetic mango ice cream.

A low fat mango ice cream (2.4% milk fat) was prepared in a mechanized 'ice and salt' type freezer using powdered sago at 2.5% as a natural bulking agent along with sodium alginate at 0.025% as adjunct. The low fat mango ice cream was compared with control mango ice cream having 10% milk fat and 0.15% sodium alginate as stabilizer. Both control as well as experimental ice creams contained 20% mango pulp solids. To impart richness to low fat mango ice cream, flavour enhancers like Cream Plus and Butter Buds were used at levels of 0.2% and 0.05%, respectively. The dietetic low fat ice creams compared well in sensory colour and appearance, flavour, body and texture, and melting quality to that of control ice cream. Incorporation of 2.5% powdered sago and 0.2% Cream Plus as flavour adjunct is recommended in the manufacture of 'low-fat' mango ice cream. The energy values for control and dietetic mango ice cream was 202.8 and 142.9kcal/100g, respectively, which represents about 30% reduction in calorie. The cost of ice cream per liter was Rs 39.9, Rs 37.6 and Rs 49.7 for experimental ice creams containing Cream Plus and Butter Bud, and control, respectively.

Evaluation of low Fat Ice Cream Influenced by Oat Flour Fiber Addition as a Milk Solid Replacer

Evaluation of low Fat Ice Cream Influenced by Oat Flour Fiber Addition as a Milk Solid Replacer

Food choices, health behavior, and risk factors for hypertension and diabetes among Lower Mississippi Delta Residents

Lifestyle choices, such as diet, engaging in physical activity, and using tobacco or alcohol affect health and are affected by health. The purpose of this study was to investigate the association between food choices, behavior, diet and hypertension and diabetes. In a representative sample of 1487 Lower Mississippi Delta (LMD) adults, the relationship was assessed between socio-demographic factors, diet and health behavior, and risk factors for hypertension and diabetes. Methods: Twenty-four hour dietary recall data were collected by computer assisted telephone interviews and diet quality was measured by the Healthy Eating Index (HEI). Results: In general, a higher proportion of persons having diabetes or hypertension ( P<0.05) made better food choices, were more likely to select low fat cheese, salad dressing and low fat ice cream. Adults with hypertension had a better Healthy Eating Index score for saturated fat and fruit. However, in general better food choices were not consistently reflected in better healthy eating indices or sub indices. A higher proportion of those with hypertension exercised at least once a week. Thus, it seems that among LMD adults, poorer health improves some health behavior but eating habits may still require modification. Interventions are needed to encourage consistent healthy eating practices reduce risk of health problems. (Supported by USDA ARS project 6251-53000-004-00D).

RELEASE OF ARTIFICIAL CHERRY FLAVOR FROM ICE CREAMS VARYING IN FAT AND FAT REPLACERS

ABSTRACTThe effect of fat and fat replacers (FR) on the flavor release from cherry ice cream was investigated. Protein based FR, Simplesse (“S”) and carbohydrate based FR, Litesse (“L”) either partially or completely substituted milk fat in ice cream. Overall and temporal flavor profiles of ice cream during eating were obtained using chemical and sensory analyses. The performance of FR depended on the level of fat it was substituting and the amount of fat present in the ice cream. In the reduced fat ice cream group, both FRs failed to mimic the characteristics of 6% fat ice cream, mainly because of the low retention of cherry flavor. In the full fat ice cream group, the sensory properties of ice cream containing “L” were closer to the full‐fat (12%) ice cream than those with “S”. The critical flavor volatile compounds that strongly impact the sensory flavor attributes were identified.

Impact of oxidized off‐flavor of ice cream prepared from milk fat

AbstractThe influence of light‐induced oxidation on ice cream quality was investigated by monitoring hydroperoxide formation of the oil fraction, sensory evaluation for oxidized off‐flavor, and gas GC‐MS analysis of developed volatile aldehydes following steam distillation/extraction of ice cream. Two ice cream samples containing 14.3% milk fat prepared from different milk fat materials, and a sample with 1000 ppm tocopherol added were exposed to 650 lx fluorescent light at −20°C. Ice cream prepared from each milk material showed a different time dependence for peroxide formation, and the addition of tocopherol reduced hydroperoxide formation. The correlation coefficient (r2) between the PV and the sensory score was 0.483 (n=9), and the r2 between the total concentration of 10 volatile aldehydes developed during light exposure and the sensory score was 0.365. Among the 10 aldehydes, however, the highest correlation observed was between the amount of trans‐2‐decenal and the sensory score (r2=0.864, n=9), and lowest correlation was between the amount of hexanal and the sensory score (r2=0.302, n=9). These results suggest that exposure of ice cream in the frozen state to fluorescent light produces a unique composition of volatile aldehydes related to flavor deterioration induced by photooxidation of the milk fat in ice cream.

Unilever's Latin American Strategy in Yellow Fats, Ice Cream and Teas

The article investigates the interplay between the changes in the large corporate strategy of a multinational and changes in the business environment in Latin America. In its international expansion, Unilever has traditionally used a decentralized national responsive strategy where local subsidiaries develop their markets with a great degree of autonomy. In response to globalization, Unilever moved towards greater business coordination and a more focused approach in the nineties. The article examines the impact of this reorganization on the firm's regional strategy in Latin America. We examine the firm's strategy in three food categories: fat oils, ice cream and tea-based products. We conclude that Unilever continues to use a strategy of national responsiveness with no attempt to coordinate its experiences across the region.

Correlation between colloidal properties of ice cream mix and ice cream

Ice cream mix was produced with a range of emulsifiers and concentrations. Ice cream mix properties were measured and correlated to ice cream properties. Protein load (mg m −2 ) in ice cream mix correlated with major characteristic analyses describing the fat structure in ice cream (fat agglomerate size, fat agglomeration index, solvent extractable fat). Thus, the measurement of protein load in the mix can be used to predict ice cream fat stability and related structure with constant processing conditions. As emulsification increased, more fat could be seen at the air interface by scanning electron microscopy. High correlation coefficients were also obtained with fat structure analyses and the quantitative determination of fat in the dripped portion taken from a melting test of ice cream. Hence, fat analysis from the dripped melt fraction is suggested as a method to characterize the fat-related structure in ice cream.

Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream

Abstract We examined the effects of individual fat replacers on the physical and sensory properties of fat-free ice cream. Ice creams (≤0.5% milk fat) were formulated with maltodextrin, milk protein concentrate, or polydextrose. Lactose-reduced, freeze-concentrated skim milk was used to prepare a 1.6% fat ice cream mix. Experimental mixes were formulated to maintain the sweetness intensity and freezing characteristics of a 10% fat ice cream mix. Ice creams with 10 or 0.1% fat were prepared as controls. Composition, color, hardness, and melting characteristics were measured, and descriptive sensory analysis was used to score the ice creams. Only the maltodextrin sample was as white as 10% fat ice cream, whereas the polydextrose and lactose-reduced, freeze-concentrated skim milk samples were more yellow. Except for milk protein concentrate ice cream, products containing fat replacers were less hard than 0.1% fat ice cream. Products made with fat replacers melted faster and were judged by the sensory panel to have less cream flavor than 10% fat ice cream. Although the lactose-reduced, freeze-concentrated skim milk product had the lowest level of undesirable flavors (i.e., corn syrup, milk powder, and aftertaste) relative to the products prepared with the other fat replacers, its textural characteristics were scored as the least desirable. The sensory analysis panel scored maltodextrin as best overall as a single fat replacer in fat-free ice cream. These results suggest the need for development of fat replacer blends to optimize quality of fat-free frozen desserts.

Sensory Attributes and Storage Life of Reduced Fat Ice Cream as Related to Inulin Content

ABSTRACTEffects of substitution of inulin for 42DE (dextrose equivalent) corn syrup in reduced fat ice cream were studied using sensory analysis. Three combinations of inulin and corn syrup were evaluated for iciness, chewiness, sweetness and vanilla flavor intensity. Replacing 50% or 100% of 42DE corn syrup with inulin increased chewiness. However, sweetness and vanilla flavor intensity perception of the ice cream were reduced. Storage stability data showed that partial or full replacement of 42DE corn syrupwith inulin inhibited ice crystal formation over a 6‐wk thermal abuse period.

Cryptosporidium parvum studies with dairy products

Cryptosporidium parvum is a protozoan parasite capable of causing massive waterborne outbreaks. This study was conducted to model the transfer of C. parvum oocysts from contaminated water via food contact surfaces into yogurt and ice-cream, as well as to examine oocyst survival. Propidium iodide staining, combined with a direct immunofluorescence assay, was used for oocyst viability determination. Oocysts were recovered from milk products by a sucrose flotation-based procedure, with average recoveries of 82.3, 60.7, and 62.5% from low (1%) fat milk, 9% fat ice-cream, and 98% fat-free yogurt, respectively. Oocysts were also recovered, by rinsing with tap water, from stainless steel surfaces inoculated with oocyst suspension, with average recoveries of 93.1% when the surface was still wet and 69.0% after the surface had air-dried at room temperature. Viability of oocysts on the surface was significantly affected by desiccation; 5% of the oocysts remained viable after 4 h of air-drying at room temperature, while the proportion of viable oocysts was 81, 69, and 45% after air-drying for 10 min, 1 h, and 2 h, respectively. In contrast, oocyst viability only dropped from 82 to 75% after 30 min contact at room temperature with 5% bleach solution (equivalent to 0.26% NaOCl). Transfer of oocysts from milk and stainless steel surfaces into yogurt, and oocyst survival during the process were analyzed. Yogurt was made from pasteurized low fat milk and live yogurt starter by incubating at 37°C for 48 h and then stored at 4°C. Oocyst viability decreased from 83% (80%) to approximately 60% after 48 h at 37°C and to approximately 58% following 8 days of storage, similar to oocyst survival in the controls using pasteurized milk without the addition of live yogurt. Oocyst survival in ice-cream was investigated by inoculating oocysts into ice-cream mix, and mixing and freezing in an ice-cream freezer, and hardening at −20°C. Although approximately 20% (25 and 18%) of oocysts were viable before hardening, none were viable after 24 h at −20°C. Control samples of oocysts suspended in distilled water and stored at −20°C were taken at the same time intervals and 8% of the oocysts were still viable after 24 h.