Production and characterization of ice cream with high content in oleic and linoleic fatty acids

Marta Marín-Suárez; Pedro Jesús García Moreno; Marta Padial-Domínguez; Emilia M. Guadix

doi:10.1002/ejlt.201600104

Production and characterization of ice cream with high content in oleic and linoleic fatty acids

Marta Marín-Suárez, Pedro Jesús García Moreno, Marta Padial-Domínguez, Emilia M. Guadix

University of Granada

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

Ice creams produced with unsaturated fats rich in oleic (OO, 70.7% of oleic) and linoleic (LO, 49.0% of linoleic) fatty acids, were compared to ice cream based on saturated coconut oil (CO, 50% of lauric acid). The globule size distribution of OO mix during aging (72 h at 4°C) followed a similar trend to CO mix, being stable after 48 h; whereas LO mix destabilized after 24 h. CO mix showed higher destabilization during ice cream production, but no significant differences among fats were observed in the particle size of the ice cream produced. The overrun was also lower for OO and LO ice creams (34.19 and 27.12%, respectively) compared to CO based ice cream (45.06%). However, an improved melting behavior, which gradually decreased from 88.69% for CO to 66.09% for LO ice cream, was observed.

Original language	English
Journal	European Journal of Lipid Science and Technology
Volume	118
Issue number	12
Pages (from-to)	1846–1852
Number of pages	7
ISSN	1438-7697
DOIs	https://doi.org/10.1002/ejlt.201600104
Publication status	Published - 2016

Keywords

Ice cream
Linoleic acid
Oleic acid
Meltdown
Particle size
Viscosity

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title = "Production and characterization of ice cream with high content in oleic and linoleic fatty acids",

abstract = "Ice creams produced with unsaturated fats rich in oleic (OO, 70.7% of oleic) and linoleic (LO, 49.0% of linoleic) fatty acids, were compared to ice cream based on saturated coconut oil (CO, 50% of lauric acid). The globule size distribution of OO mix during aging (72 h at 4°C) followed a similar trend to CO mix, being stable after 48 h; whereas LO mix destabilized after 24 h. CO mix showed higher destabilization during ice cream production, but no significant differences among fats were observed in the particle size of the ice cream produced. The overrun was also lower for OO and LO ice creams (34.19 and 27.12%, respectively) compared to CO based ice cream (45.06%). However, an improved melting behavior, which gradually decreased from 88.69% for CO to 66.09% for LO ice cream, was observed.",

keywords = "Ice cream, Linoleic acid , Oleic acid , Meltdown , Particle size, Viscosity",

author = "Marta Mar{\'i}n-Su{\'a}rez and {Garc{\'i}a Moreno}, {Pedro Jes{\'u}s} and Marta Padial-Dom{\'i}nguez and Guadix, {Emilia M.}",

year = "2016",

doi = "10.1002/ejlt.201600104",

language = "English",

volume = "118",

pages = "1846–1852",

journal = "European Journal of Lipid Science and Technology",

issn = "1438-7697",

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TY - JOUR

T1 - Production and characterization of ice cream with high content in oleic and linoleic fatty acids

AU - Marín-Suárez, Marta

AU - García Moreno, Pedro Jesús

AU - Padial-Domínguez, Marta

AU - Guadix, Emilia M.

PY - 2016

Y1 - 2016

N2 - Ice creams produced with unsaturated fats rich in oleic (OO, 70.7% of oleic) and linoleic (LO, 49.0% of linoleic) fatty acids, were compared to ice cream based on saturated coconut oil (CO, 50% of lauric acid). The globule size distribution of OO mix during aging (72 h at 4°C) followed a similar trend to CO mix, being stable after 48 h; whereas LO mix destabilized after 24 h. CO mix showed higher destabilization during ice cream production, but no significant differences among fats were observed in the particle size of the ice cream produced. The overrun was also lower for OO and LO ice creams (34.19 and 27.12%, respectively) compared to CO based ice cream (45.06%). However, an improved melting behavior, which gradually decreased from 88.69% for CO to 66.09% for LO ice cream, was observed.

AB - Ice creams produced with unsaturated fats rich in oleic (OO, 70.7% of oleic) and linoleic (LO, 49.0% of linoleic) fatty acids, were compared to ice cream based on saturated coconut oil (CO, 50% of lauric acid). The globule size distribution of OO mix during aging (72 h at 4°C) followed a similar trend to CO mix, being stable after 48 h; whereas LO mix destabilized after 24 h. CO mix showed higher destabilization during ice cream production, but no significant differences among fats were observed in the particle size of the ice cream produced. The overrun was also lower for OO and LO ice creams (34.19 and 27.12%, respectively) compared to CO based ice cream (45.06%). However, an improved melting behavior, which gradually decreased from 88.69% for CO to 66.09% for LO ice cream, was observed.

KW - Ice cream

KW - Linoleic acid

KW - Oleic acid

KW - Meltdown

KW - Particle size

KW - Viscosity

U2 - 10.1002/ejlt.201600104

DO - 10.1002/ejlt.201600104

M3 - Journal article

SN - 1438-7697

VL - 118

SP - 1846

EP - 1852

JO - European Journal of Lipid Science and Technology

JF - European Journal of Lipid Science and Technology

IS - 12

ER -

Production and characterization of ice cream with high content in oleic and linoleic fatty acids

Abstract

Keywords

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