TY - GEN
T1 - (ABSTRACT) Carnauba wax oleogel as potential replacer of saturated fat in ice cream formulations
AU - Silva, Roberta C
AU - Airoldi, Rafaela
AU - Martini, Silvana
AU - Cooper, Zacchary
AU - Ract, Juliana
AU - Colleran, Heather
AU - da Silva, Thais L L
AU - Ibrahim, Salam A
AU - Claro Da Silva, Roberta
PY - 2021
Y1 - 2021
N2 - Oleogel systems are a potential alternative to replace milk lipid fraction on ice cream formulations. The objective of this study was to develop a wax-oleogel (soybean oil – SO, peanut oil – PO, and carnauba wax – CW) to be used as a fat replacer in ice cream formulations (50% and 100% of fat replacement) The SO and PO oleogels were structured with CW (6, 8 and 10%) and were characterized by oil binding capacity (OBC), visual evaluation, thermal properties (DSC), and microstructure by polarized light microscopy (PLM). All oleogels resulted in a firm and stable gel throughout the 60 days of the analysis period, regardless of the concentration (6, 8 and 10%) and temperatures studied (5 and 25 °C). The OBC of oleogels at 8 and 10 % addition were significantly higher (p< 0.05) than the oleogels with 6% of CW. However, the oleogel formed with 6% of CW (SO or PO) showed more than 84% of oil retention after 60 days, indicating that the 6% of CW as an organogelator was sufficient to develop a network that could hold the liquid oil into a gel-like structure. The melting peak temperatures (Tm) increased as the wax content was higher, adding 10% of CW the Tm was 81.5±0.2°C (PO) and 79.3±1.5°C (SO). Larger crystals (diameter) were observed with 10% of CW addition (2.15 ±0.16mm SO and 2.08 ± 0.22mm PO). The SO oleogel with 6% of CW was chosen to be applied in the ice-cream formulation. The ice cream preparations were analyzed by overrun, melting rate, fat composition and sensorial acceptance. The oleogel fat replacement (50 and 100%) reduced the melting rate of ice creams; however, the substitution negatively affected the ice cream's overrun. The sensory evaluation showed positive acceptance for overall liking, texture, appearance and flavor.
AB - Oleogel systems are a potential alternative to replace milk lipid fraction on ice cream formulations. The objective of this study was to develop a wax-oleogel (soybean oil – SO, peanut oil – PO, and carnauba wax – CW) to be used as a fat replacer in ice cream formulations (50% and 100% of fat replacement) The SO and PO oleogels were structured with CW (6, 8 and 10%) and were characterized by oil binding capacity (OBC), visual evaluation, thermal properties (DSC), and microstructure by polarized light microscopy (PLM). All oleogels resulted in a firm and stable gel throughout the 60 days of the analysis period, regardless of the concentration (6, 8 and 10%) and temperatures studied (5 and 25 °C). The OBC of oleogels at 8 and 10 % addition were significantly higher (p< 0.05) than the oleogels with 6% of CW. However, the oleogel formed with 6% of CW (SO or PO) showed more than 84% of oil retention after 60 days, indicating that the 6% of CW as an organogelator was sufficient to develop a network that could hold the liquid oil into a gel-like structure. The melting peak temperatures (Tm) increased as the wax content was higher, adding 10% of CW the Tm was 81.5±0.2°C (PO) and 79.3±1.5°C (SO). Larger crystals (diameter) were observed with 10% of CW addition (2.15 ±0.16mm SO and 2.08 ± 0.22mm PO). The SO oleogel with 6% of CW was chosen to be applied in the ice-cream formulation. The ice cream preparations were analyzed by overrun, melting rate, fat composition and sensorial acceptance. The oleogel fat replacement (50 and 100%) reduced the melting rate of ice creams; however, the substitution negatively affected the ice cream's overrun. The sensory evaluation showed positive acceptance for overall liking, texture, appearance and flavor.
M3 - Conference contribution
BT - Unknown book
ER -