Effect of solid fat content on structure in ice creams containing palm kernel oil and high-oleic sunflower oil

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  Sung, Kristine K ^a   Goff, H Douglas ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Ice cream; Partial coalescence; Vegetable fats

Indexed keywords

EDIBLE OIL; OLEIC ACID; PALM OIL; SUNFLOWER OIL; VEGETABLE OIL; EMULSION; FAT INTAKE; PROTEIN INTAKE;

ADSORPTION; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; EMULSION; FAT INTAKE; FOOD INDUSTRY; ICE CREAM; METHODOLOGY; PHYSICAL CHEMISTRY; PROTEIN INTAKE; TRANSITION TEMPERATURE; ANALYSIS; PROCEDURES;

ADSORPTION; DIETARY FATS; DIETARY FATS, UNSATURATED; DIETARY PROTEINS; EMULSIONS; FOOD-PROCESSING INDUSTRY; ICE CREAM; OLEIC ACID; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; TRANSITION TEMPERATURE;

HELIANTHUS;

EID: 77953877234     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01539.x     Document Type: Article

References (22)

1. Aleong JM, Frochot S, Goff HD. Ice recrystallization inhibition in ice cream by propylene glycol monostearate. J Food Sci 2008, 73(9):463-8.
2. Berger KG. Ice cream. Food emulsions 1990, 367-444. Larsson KFriberg SE. In, editors, 2nd ed, New York, Marcel Dekker, Inc, p
3. Bolliger S, Kornburst B, Goff HD, Tharp BW, Windhab EJ. Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing. Int Dairy J 2000, 10:497-504.
4. Chang Y, Hartel RW. Measurement of air cell distributions in dairy foams. Int Dairy J 2002, 12:463-72.
5. Dalgleish DG. Food emulsions-their structures and structure-forming properties. Food Hydrocolloids 2006, 20:415-22.
6. De Feijter JA, Benjamins J, Tamboer M. Adsorption displacement of proteins by surfactants in oil-in-water emulsions. Colloids Surf 1987, 27:243-66.
7. Flores AA, Goff HD. Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers. J Dairy Sci 1999, 82:1399-407.
8. Gelin JL, Poyen L, Courthaudon JL, Le Meste M, Lorient D. Structural changes in oil-in-water emulsions during the manufacture of ice cream. Food Hydrocolloids 1994, 8:299-308.
9. Goff HD. Colloidal aspects of ice cream-a review. Int Dairy J 1997a, 7:363-73.
10. Goff HD. Instability and partial coalescence in whippable dairy emulsions. J Dairy Sci 1997b, 80:2620-30.
11. Goff HD, Jordan WK. Action of emulsifiers in promoting fat destabilization during the manufacture of ice cream. J Dairy Sci 1989, 72:18-29.
12. Goff HD, Verespej E, Smith AK. A study of fat and air structures in ice cream. Int Dairy J 1999, 9:817-29.
13. Hotrum NE, Cohen Stuart MA, van Vliet T, van Aken GA. Spreading of partially crystallized oil droplets on an air/water interface. Colloids Surf A 2004, 240:83-92.
14. Hotrum NE, Cohen Stuart MA, van Vliet T, Avino SF, van Aken GA. Elucidating the relationship between the spreading coefficient, surface-mediated partial coalescence and the whipping time of artificial cream. Colloids Surf A 2005, 260:71-8.
15. Koxholt MMR, Eisenmann B, Hinrichs J. Effect of the fat globule sizes on the meltdown of ice cream. J Dairy Sci 2001, 84:31-7.
16. Krog N. Food emulsifiers. Lipid technologies and applications 1997, 521-6. Gunstone FD. In, editor, New York, Marcel Dekker, Inc, p
17. Marshall RT, Goff HD, Hartel RW. Ice cream 2003, 6th ed, New York, Springer
18. Muse MR, Hartel RW. Ice cream structural elements that affect melting rate and hardness. J Dairy Sci 2004, 87:1-10.
19. Pelan BMC, Watts KM, Campbell IJ, Lips A. The stability of aerated milk protein emulsions in the presence of small molecule surfactants. J Dairy Sci 1997, 80:2631-8.
20. Segall KI, Goff HD. Determination of protein surface concentration for emulsions containing a partially crystalline dispersed phase. Food Hydrocolloids 1999, 13:291-7.
21. Vanapalli SA, Coupland JN. Emulsions under shear-the formation and properties of partially coalesced lipid structures. Food Hydrocolloids 2001, 15:507-12.
22. Walstra P, Oortwijn H. The membranes of recombined fat globules. 3. Mode of formation. Neth Milk Dairy J 1982, 36:103-13.