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| Effect of vegetable oil on the properties of plant-based ice cream emulsion and the quality of products |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230684 |
| KeyWord:ice cream oil crystallization characteristics plant-based ice cream ice cream emulsion |
| FundProject:云南省科技厅科技计划项目（202102AE090055） |
| Author Name | Affiliation | | ZHANG Guijin1, FAN Junying2, YIN Yongzhi2, LU Caiyun2, ZHANG Hui1,
WANG Xingguo1, WU Gangcheng1 | （1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China；
2.D.Co International Food Co. , Ltd. , Jiaozuo 454850, Henan, China） |
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| Abstract: |
| In order to investigate the application of vegetable oils in plant-based ice cream, four types of vegetable oils with different fatty acid characteristics were used to replace anhydrous butter in the preparation of modified soy protein isolate ice cream. With anhydrous butter dairy protein ice cream as control, the crystallization characteristics of different oils and the quality of the resulting ice cream were studied, and the impact of different oils on the properties of the ice cream emulsion was further examined. The results indicated that palm kernel oil, hydrogenated coconut oil, and hydrogenated palm kernel oil, which were rich in medium-chain fatty acids, formed needle-like β′ crystals, while palm oil containing 60.21% palmitic acid formed round β crystals. Palm kernel oil, with 16.37% oleic acid, exhibited sparse crystal distribution, whereas hydrogenated palm kernel oil had a higher stearic acid content, resulting in larger crystals. The appropriate solid fat content and higher medium-chain fatty acid content of hydrogenated coconut oil led to the formation of dense needle-like crystals, which more easily penetrated the interfacial membrane and increased the collision frequency of fat globules, promoting partial aggregation of fats in the ice cream. All ice cream emulsions were non-Newtonian fluids, and after the addition of modified soy protein isolate and freezing stirring, fat flocculation and partial aggregation occurred, significantly increasing the viscosity of the ice cream emulsion. The elastic modulus of the plant-based ice cream emulsion was consistent with the degree of partial aggregation and greater than the viscous modulus. The ice cream emulsion prepared with hydrogenated coconut oil and modified soy protein isolate had the lowest interfacial protein content, at 10.48 mg/m2, the highest degree of fat partial aggregation, at 68.89%, and the expansion rate, melting rate and melting lag time of the ice cream were 66.15%, 7.12%, and 212 s, respectively. In summary, the fatty acid composition of oils affects their crystallization characteristics, which in turn influences the basic properties of ice cream; the quality of ice cream prepared with hydrogenated coconut oil and modified soy protein isolate is the best. |
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