Volume % The different vegetable fats in the study were all without fatty acids: • Vegetable fat with 92% rated fat (reference fat) • Vegetable fat with 50% rated fat (Fat 50) • Vegetable fat with 40% rated fat (Fat 40) used trans satusatusatu- Figure 1a: Reference fat 40 35 30 25 20 Heat Shock (HS) method: • Storage at -10°C for 4 days, after this storage at -20°C. The combination of the three different mono- and diglyceride systems with the three different types of fats mean that nine trials were made for this study. analyses perFormed In the study three different analyses were performed in order to evaluate the effect of the emulsifier: • Viscosity of aged ice cream mix using Brookfield DV-III, spindle 2, 20 rpm • Particle size distribution of ice cream mix after aging and of melted ice cream using Horiba LA 950 • Melting resistance of ice cream before and after heat shock. Melting was monitored for 90 minutes at 25°C. Viscosity measurements A mix viscosity of 300 to 500 cps was measured for the nine different ice cream mixes. Hence all nine mixes are within the common viscosity range used by the ice cream industry. particle size distribution The aged ice cream mixes were also subjected to a particle size distribution measurement, the responding curves can be seen across in figures 1a, 1b and 1 c. All mixes show two peaks, at 0.10.5 μm and at 1-2 μm, with the main peak at 1-2 μm. For the reference fat the emulsifier system 15 10 5 0 0.01 0.1 1 10 100 P art icle siz e, µ m FS P uS - T Pu S -nT Figure 1b: Fat 50 40 35 30 Volume % 25 20 15 10 5 0 0.01 0.1 P art icle size, µ m FS P uS -T P uS- nT 1 10 100 Figure 1c: Fat 40 40 35 30 Volume % 25 20 15 10 5 0 0.01 0.1 P article siz e, µm FS P uS- T P uS -nT 1 10 100 Palsgaard Technical Paper - August 2012 Stabilization of ice creams produced with a reduced level of saturated fat 3
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