International Journal of Dairy Technology

Research Article

Monoglyceride-based oleogel and oleofoam as the fat substitute in fat-reduced ice creams: The relation between partial coalescence degree and quality characteristics

Liyang Du

State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu, China

Contribution: Methodology, Software, Data curation, Investigation, Writing - original draft, Visualization, Formal analysis, Validation

Search for more papers by this author

Zong Meng,

Corresponding Author

Zong Meng

[email protected]

orcid.org/0000-0002-4888-4592

State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu, China

Author for correspondence. E-mail: [email protected]

Contribution: Conceptualization, Supervision, Resources, Writing - review & editing, Project administration, Funding acquisition

Search for more papers by this author

Liyang Du,

Liyang Du

State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu, China

Contribution: Methodology, Software, Data curation, Investigation, Writing - original draft, Visualization, Formal analysis, Validation

Search for more papers by this author

Zong Meng,

Corresponding Author

Zong Meng

[email protected]

orcid.org/0000-0002-4888-4592

State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu, China

Author for correspondence. E-mail: [email protected]

Contribution: Conceptualization, Supervision, Resources, Writing - review & editing, Project administration, Funding acquisition

Search for more papers by this author

First published: 07 July 2024

https://doi.org/10.1111/1471-0307.13115

Citations: 1

Share a link

Email
Wechat
Bluesky

Abstract

Nowadays, consumers are interested in low-fat ice creams. The potential of monoglyceride-based oleogel and oleofoam as fat replacers in ice cream production was explored. Ice cream with 50% oleogel possessed appropriate partial coalescence degree (PCD, 44.17%), complete network structure endowed ideal qualities and the generation of perceived creaminess. Increasing oleogel substitution level (100%) resulted in a higher PCD (60.20%), a decreased overrun (35.43%), and a decline in quality due to larger ice crystal formation. Fifty per cent oleofoam promoted higher viscosity and structural strength of ice cream mix, but excessive coalescence (72.83%) caused the formation of large fat aggregates in ice cream.

CONFLICT OF INTEREST STATEMENT

The authors declare no competing financial interest.

Open Research

DATA AVAILABILITY STATEMENT

The data that support the findings of this study are available from the corresponding author upon reasonable request.

REFERENCES

Akbari M, Eskandari M H and Davoudi Z (2019) Application and functions of fat replacers in low-fat ice cream: A review. Trends in Food Science & Technology 86 34–40.
10.1016/j.tifs.2019.02.036
CAS Web of Science® Google Scholar
Amador J, Hartel R and Rankin S (2017) The effects of fat structures and ice cream mix viscosity on physical and sensory properties of ice cream. Journal of Food Science 82 1851–1860.
10.1111/1750-3841.13780
CAS PubMed Web of Science® Google Scholar
Bascuas S, Morell P, Hernando I and Quiles A (2021) Recent trends in oil structuring using hydrocolloids. Food Hydrocolloids 118 106612.
10.1016/j.foodhyd.2021.106612
CAS Web of Science® Google Scholar
Bolliger S, Goff H D and Tharp B W (2000) Correlation between colloidal properties of ice cream mix and ice cream. International Dairy Journal 10 303–309.
10.1016/S0958-6946(00)00044-3
CAS Web of Science® Google Scholar
Cao Y P and Mezzenga R (2020) Design principles of food gels. Nature Food 1 106–118.
10.1038/s43016-019-0009-x
PubMed Web of Science® Google Scholar
David Birman T, Romano A, Aga A, Pascoviche D, Davidovich Pinhas M and Lesmes U (2022) Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability. Innovative Food Science & Emerging Technologies 75 102874.
10.1016/j.ifset.2021.102874
CAS Web of Science® Google Scholar
Dickinson E (2018) On the road to understanding and control of creaminess perception in food colloids. Food Hydrocolloids 77 372–385.
10.1016/j.foodhyd.2017.10.014
CAS Web of Science® Google Scholar
Du L Y, Jiang Q B, Li S Y, Zhou Q, Tan Y Q and Meng Z (2021) Microstructure evolution and partial coalescence in the whipping process of oleofoams stabilized by monoglycerides. Food Hydrocolloids 112 106245.
10.1016/j.foodhyd.2020.106245
CAS Web of Science® Google Scholar
Du L Y and Meng Z (2023) Oleofoams and emulsion foams stabilized by sodium stearoyl lactylate: Insight into their relations based on microstructure, rheology and tribology. Food Hydrocolloids 137 108317.
10.1016/j.foodhyd.2022.108317
CAS Web of Science® Google Scholar
Heymans R, Tavernier I, Dewettinck K and Van Der Meeren P (2017) Crystal stabilization of edible oil foams. Trends in Food Science & Technology 69 13–24.
10.1016/j.tifs.2017.08.015
CAS Web of Science® Google Scholar
Jing X Y, Chen Z H, Tang Z H et al. (2022) Preparation of camellia oil oleogel and its application in an ice cream system. LWT-Food Science and Technology 169 113985.
10.1016/j.lwt.2022.113985
CAS Web of Science® Google Scholar
Liu K, Stieger M, Van Der Linden E and Van De Velde F (2015) Fat droplet characteristics affect rheological, tribological and sensory properties of food gels. Food Hydrocolloids 44 244–259.
10.1016/j.foodhyd.2014.09.034
CAS Web of Science® Google Scholar
Liu X Y, Sala G and Scholten E (2022) Effect of fat aggregate size and percentage on the melting properties of ice cream. Food Research International 160 111709.
10.1016/j.foodres.2022.111709
CAS PubMed Web of Science® Google Scholar
Liu X Y, Sala G and Scholten E (2023) Structural and functional differences between ice crystal-dominated and fat network-dominated ice cream. Food Hydrocolloids 138 108466.
10.1016/j.foodhyd.2023.108466
CAS Web of Science® Google Scholar
Liu Y Y, Liu A G, Liu L Z, Kan Z R and Wang W J (2021) The relationship between water-holding capacities of soybean–whey mixed protein and ice crystal size for ice cream. Journal of Food Process Engineering 44 e13723.
10.1111/jfpe.13723
CAS Web of Science® Google Scholar
Méndez-Velasco C and Goff H D (2012) Fat structure in ice cream: A study on the types of fat interactions. Food Hydrocolloids 29 152–159.
10.1016/j.foodhyd.2012.02.002
CAS Web of Science® Google Scholar
Michel S E S, Scheermeijer R, Ambühl M and Fernández Farrés I (2022) Novel plant-based cream cheese: A tribology perspective. Journal of Food Engineering 335 111172.
10.1016/j.jfoodeng.2022.111172
CAS Web of Science® Google Scholar
Petrut R F, Danthine S and Blecker C (2016) Assessment of partial coalescence in whippable oil-in-water food emulsions. Advances in Colloid and Interface Science 229 25–33.
10.1016/j.cis.2015.12.004
CAS PubMed Web of Science® Google Scholar
Selway N and Stokes J R (2013) Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: Differentiating semi-fluid foods with similar rheology. Food Research International 54 423–431.
10.1016/j.foodres.2013.07.044
Web of Science® Google Scholar
Wang Z J, Liang G J, Chen W P, Qie X J, Fu L W, Li X, He Z Y, Zeng M M, Goff H D and Chen J (2022) Effects of soy proteins and hydrolysates on fat globule coalescence and whipping properties of recombined low-fat whipped cream. Food Biophysics 17 324–334.
10.1007/s11483-021-09714-7
Web of Science® Google Scholar
Warren M M and Hartel R W (2018) Effects of emulsifier, overrun and dasher speed on ice cream microstructure and melting properties. Journal of Food Science 83 639–647.
10.1111/1750-3841.13983
CAS PubMed Web of Science® Google Scholar
Xie P K, Ji G Z, Jin J, Xu H, Zhang L, Gao Z W, Fan Q Y, Chen Y, Jin Q Z and Wang X G (2022) Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species. International Journal of Dairy Technology 76 81–92.
10.1111/1471-0307.12921
Web of Science® Google Scholar
Zeng D, Cai Y, Liu T, Huang L, Zeng Y, Zhao Q and Zhao M (2022) The effect of sucrose esters S1570 on partial coalescence and whipping properties. Food Hydrocolloids 125 107429.
10.1016/j.foodhyd.2021.107429
CAS Web of Science® Google Scholar
Zhao W J, Wei Z H and Xue C H (2022) Recent advances on food-grade oleogels: Fabrication, application and research trends. Critical Reviews in Food Science and Nutrition 62 7659–7676.
10.1080/10408398.2021.1922354
PubMed Web of Science® Google Scholar
Zulim Botega D C, Marangoni A G, Smith A K and Goff H D (2013) The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream. Journal of Food Science 78 C1334–C1339.
10.1111/1750-3841.12175
CAS PubMed Web of Science® Google Scholar

Citing Literature

Volume78, Issue1

February 2025

e13115

Monoglyceride-based oleogel and oleofoam as the fat substitute in fat-reduced ice creams: The relation between partial coalescence degree and quality characteristics

Abstract

CONFLICT OF INTEREST STATEMENT

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

Information

About Wiley Online Library

Help & Support

Opportunities

Connect with Wiley

Monoglyceride-based oleogel and oleofoam as the fat substitute in fat-reduced ice creams: The relation between partial coalescence degree and quality characteristics

Abstract

CONFLICT OF INTEREST STATEMENT

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

Related

Information