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| Application of sunflower seed oil based oleogels in bread and ice cream products |
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| DOI： |
| KeyWord:oleogel vegetable wax bread ice cream |
| FundProject:国家重点研发计划（2016YFD0401404）;国家自然科学基金项目（31772008, 31972112, 31471678） |
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| Abstract: |
| Sunflower seed oil was used as the base oil, and food grade vegetable wax (rice bran wax, beeswax, palm wax) was used as the gelling agent to build the oleogel. The butter, shortening and sunflower seed oil were used as the control for baking bread, and the butter and whipped cream were used as the control for preparing ice cream. The sensory and physical properties of bread and ice cream prepared by different oils were compared and analyzed. The results showed that the oleogel bread had no disadvantage in all indexes compared with the control bread. At the same time, the loss rate of the oleogel bread was smaller than that of traditional butter and shortening bread, and the saturated fatty acid content was reduced. In terms of anti-melting performance, the anti-melting performances of beeswax oleogel ice cream and palm wax oleogel ice cream were better than that of butter ice cream, but the oleogel ice cream had a low expansion rate, which was not conducive to the formation of loose and soft structure of ice cream, and had a little waxy feeling, so the further improvement was needed. |
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