Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

AbstractIn order to mimic physical characteristics of solid fat, ethylcellulose (EC) was used as an oleogelator in ice creams made with high oleic sunflower oil (HOSO). The aim was to improve structure of ice cream made with fully liquid vegetable oil by inhibiting droplet coalescence and to enable a colloidal fat network by making the oil droplets solid ‐like. Two different methods for incorporating EC into emulsions were developed, both designed to involve high pressure homogenization of ice cream mixes as in traditional ice cream production. Ice creams based on 10% HOSO and 1% EC (cP10 or cP20) were successfully made. Two types of emulsifiers i n the ice cream formulations were tested: unsaturated monoglyceride (GMU) or saturated mono‐diglyceride. GMU enhanced fat destabilization of ice cream resulting in coalescence of unstructured HOSO droplets. Presence of EC in HOSO based ice cream inhibited coalescence of oil droplets and the struct ure of the lipid phase resembled the small, evenly distributed fat globules in the reference ice cream made with saturated coconut fat. The resisting effect toward coalescence increased with higher molecular weight of EC, accordingly oil droplets made with EC cP20 were smaller compared to oil drople ts containing EC cP10. EC did not increase the amount of air that was incorporated in ice creams based on HOSO, irrespective of the type of emulsifier. In general the overrun in HOSO‐based ice creams (with and without EC) was considerably...
Source: Journal of Food Science - Category: Food Science Authors: Tags: Food Engineering, Materials Science, & Nanotechnology Source Type: research