[en] The objective of this study was to develop a wax-oleogel (soybean oil—SBO, peanut oil—PNO, and carnauba wax—CBW) to be used as a fat replacer for ice cream formulations. The oleogels were structured with 6%, 8%, and 10% of CBW 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 for 60 days, regardless of the concentrations (6%, 8%, and 10%) and temperatures (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 CBW. However, the oleogel formed with 6% of CBW showed more than 84% of oil retention after 60 days, indicating that the 6% of CBW was sufficient to develop a network that could hold the liquid oil into a gel-like structure. Larger crystals (μm) were observed with 10% CBW addition (2.15 ± 0.16 μm SBO and 2.08 ± 0.22 mm PNO). After preliminary sensory studies, the SBO oleogel with 6% of CBW was chosen to be applied in the ice-cream formulation. The ice cream preparations were analyzed by overrun, melting rate, fat composition, and sensory acceptance. The oleogel fat replacement (50% and 100%) reduced the melting rate of ice creams; however, it negatively affected the ice cream overrun. These results show that 50% replacement of the traditional lipid phase by CBW oleogel can be performed without causing sensory impairment.
Disciplines :
Physics
Author, co-author :
Airoldi, Rafaela; Agri-Food Industry, Food & Nutrition Department, “Luiz de Queiroz” College of Agriculture (ESALQ), University of São Paulo, Piracicaba, Brazil
Lomonaco Teodoro Da Silva, Thais ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Ract, Juliana Neves Rodrigues ; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of Sao Paulo, Brazil
Foguel, Aline; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of Sao Paulo, Brazil
Colleran, Heather L.; Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, Greensboro, United States
Ibrahim, Salam A.; Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, Greensboro, United States
da Silva, Roberta Claro ; Family and Consumer Sciences Department, College of Agriculture and Environmental Sciences (CAES), North Carolina A&T State University, Greensboro, United States
Language :
English
Title :
Potential use of carnauba wax oleogel to replace saturated fat in ice cream
NIFA - National Institute of Food and Agriculture [US-DC] [US-DC]
Funding text :
The author acknowledges with gratitude the financial support provided by the Agência USP de Inovação (AUSPIN ‐ Edital 822/2018) and Fundação de Estudos Agrários Luiz de Queiroz (FEALQ) during the exchange at North Carolina Agricultural and Technical State University, where scientific research was developed. The authors also acknowledge Dr. Silvana Martini from Utah State University for her assistance with the DSC analysis.
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