giving the narrowest particle size distribution at the main peak was pus-t. For Fat 50 all three emulsifier system gave very similar particle sizes for both peaks as indicated in figure 1b, with pus-nt being slightly narrower at the main peak than the two other systems. For Fat 40, like for Fat 50, the main peaks were very similar in their particle size distribution as indicated in figure 1c, but here Fs gave the narrowest particle size distribution. The particle size distribution of the ice cream mixes indicate that they can be used for the production of ice cream. particle size distribution in ice creams made with Vegetable Fat with 92% saturated Fat For ice cream produced with the reference fat, there is a significant difference in the particle size distribution of the melted ice creams as can be seen from figure 2. The emulsifier system, Fs, gave a very narrow particle size distribution compared to the two unsaturated emulsifier systems, indicating that the unsaturated emulsifier creates a larger sized partially coalesced fat structure. particle size distribution in ice creams made with Vegetable Fat with 50% saturated Fat For ice cream produced with Fat 50, there is a difference in the particle size distribution for the melted ice cream as can be seen from figure 3. Here as for the reference fat, the emulsifier system, Fs, gave a narrower particle size distribution compared to the two unsaturated emulsifier systems. When comparing the main peaks of the ice creams containing the emulsifier system Fs for the refer- beneFits From switching From saturated to unsaturated Fats Saturated fat has been linked to an increased risk of heart disease which is why the WHO recommends that the intake of saturated fat should be restricted to maximum 10% of the daily energy intake. Reducing the amount of total fat or switching to a fat with reduced levels of saturated fat has an effect on the cost of the final ice cream in countries where there is a taxation on the amount of saturated fat in the ice cream like in Denmark. As an example the Danish tax is 16 DKK + 25% VAT per kg of saturated fat. Figure 2: Reference fat - particle size distribution of melted ice cream 25 20 V olum e % 15 10 5 0 0.01 0.1 1 P article size [µm ] FS PuS -T PuS -nT 10 100 1000 Figure 3: Fat 50 - particle size distribution of melted ice cream 25 20 Volume % 15 10 5 0 0.01 0.1 1 P article size [µm ] FS PuS -T PuS -nT 10 100 1000 Palsgaard Technical Paper - August 2012 Stabilization of ice creams produced with a reduced level of saturated fat 4
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