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| Preparation of sunflower seed oil organogel and its application in ice cream |
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| DOI： |
| KeyWord:sunflower seed oil organogel beeswax ice cream sensory evaluation |
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| Abstract: |
| With sunflower seed oil as raw material, sunflower seed oil organogel was prepared by adding a certain amount of beeswax or a mixture of beeswax and oryzanol, and the effects of different dosages of gelators on the hardness, viscosity, oil-holding capacity and microstructure of sunflower seed oil organogel were studied. The organogel was used instead of butter to prepare ice cream. The results showed that the effects of dosage of beeswax on the texture, oil-holding capacity and microstructure were significant and the optimal dosage was 5%. The ice cream prepared by adding 5% complex sunflower seed oil organogel (5% beeswax and 1% oryzanol) and 5% butter had advantages of rich nutrition, good anti-meltdown, uniform color, fine mouth feel and delicate refreshing smooth, which was similar to the ice cream prepared by adding 10%butter. It indicated that further optimization could lead to an alternative of complex sunflower seed oil organogel to saturated fat sources for application in ice cream. |
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