Effect of different sweetener blends and fat types on ice cream properties

Food Science and Technology (Campinas)

Elieste Da Silva Junior¹  Suzana Caetano Da Silva Lannes¹ 

[1] ,Universidade de São Paulo Faculdade de Ciências Farmacêuticas Departamento de Tecnologia Bioquímico-FarmacêuticaSão Paulo SP ,Brasil

关键词: ice cream;    fructose syrup;    palm fat;    melting behavior;    sorvete;    xarope de frutose;    gordura de palma;    comportamento de fusão;   

DOI  :  10.1590/S0101-20612011000100033

来源: SciELO

【 摘 要 】

The development of processed foods requires the understanding of the phenomena that dictate the ingredient interactions normally used in food formulations, as well as the effects of the numerous operations involved in the processing of the final product. In ice creams, sugars are responsible for taste, but they also affect the freezing behavior and viscosity of processed mixes. Components such as fats influence mechanical properties, melting resistance, and palatability of final products. The objective was to study the technological effects of different sugars and fats on the structure of ice cream formulations. Fructose syrup was used as a substitute for glucose syrup in blends with sucrose, and palm fat was employed as an alternative to hydrogenated vegetable fat. The analysis of variance showed significant differences in chemical compositions. Hygroscopicity of fructose syrup increased the solids content in the formulations. Melting rate and overrun were higher in products added with this sugar. Palm fat caused changes in melting ranges of formulations, and higher melting rate was observed in the combination of palm fat and fructose syrup.

【 授权许可】

CC BY   
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