By Claus Prior Hansen, Application Scientist, Ice Cream & Dairy Palsgaard A/S. In recent years there has been an increased focus on the amount of saturated fats present in food products, both from an economical point of view due to taxation on saturated fats and for health reasons. For ice cream this has put a demand on the ice cream producers to develop ice cream with a healthier profile by using more healthy ingredients or by reducing the content of the less healthy ones. This article presents the results of a study into how the emulsifiers mono- and diglycerides can help manufacturers reduce the amount of saturated fats in ice cream. This partially coalesced fat structure stabilizes the air bubbles inside the ice cream making the ice cream more smooth. Additionally, this partially coalesced fat structure has a great influence on the melting properties of the ice cream. setup oF study Emulsifier and stabilizer expert Palsgaard has recently performed a study investigating the effects of different types of mono- and diglycerides on the stabilization of ice creams with reduced levels of saturated fat. The recipe and the production methods used in this study are shown in tables 1 - 3. In the study three different types of mono - and diglyceride systems were tested: • Fully saturated mono- and diglycerides (Fs) • Partly unsaturated mono- and diglycerides, containing trans fatty acids (pus-t)) • Partly unsaturated mono- and diglycerides, without trans fatty acids (pus-nt) table 1: Ice cream recipe used ingredient Vegetable fat Skim milk powder Sucrose Glucose Syrup, 42 DE Stabilizer system (E410, E412) Mono- and diglycerides Water table 2: Production process process used for the production of the ice cream mix: Mixing of all ingredients at 40°C Homogenization: 140 bar at 75°C Pasteurisation: 85°C for 5 sec. Cooling to 5°C Aging overnight at 5°C table 3: Ice cream production ice cream production: Continuous ice cream freezer: Gram Equipment GIF 400 Overrun: 100% Ice cream outlet temperature: approx. -5.5°C Hardening at -35°C for 24 hours. Storage at -20°C % 10.00% 11.40% 11.50% 3.35% 0.16% 0.40% 63.20% Fat types in ice cream Fat is a key ingredient in ice cream. It plays a major role in building the internal structure of the ice cream as well as providing creaminess and smoothness. Traditionally, coconut- and palm kernel oils have been used for the production of ice cream. These oils have a high content of saturated fat - coconut 92% and palm kernel over 80%. This high level of saturated fat gives the fats a good ability to form the internal structure of the ice cream. However, when the level of saturated fat is reduced it makes the fat softer. This makes it more challenging to produce ice cream with a good structure and the desired eating quality, without making adjustments in the rest of the ingredients, such as the emulsifier and stabilizer systems used. the eFFect oF the emulsiFier The fat and the emulsifier used in ice cream both play a role in building the internal structure that stabilizes the ice cream. The emulsifier is added to reduce the stability of the ice cream emulsion. This makes it easier for the emulsion to partly break down and for the fat globules to make a partially coalesced structure once the ice cream emulsion is being whipped in the ice cream freezer. Palsgaard Technical Paper - August 2012 Stabilization of ice creams produced with a reduced level of saturated fat 2
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