Effect of a Starch‐Lipid Fat Replacer on the Rheology of Soft‐Serve Ice Cream | Zendy

Byars J. | Zendy

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Effect of a Starch‐Lipid Fat Replacer on the Rheology of Soft‐Serve Ice Cream

Author(s) -

Byars J.

Publication year - 2002

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.2002.tb09523.x

Subject(s) - food science , rheology , ice cream , starch , chemistry , materials science , composite material

The rheology of soft‐serve ice creams prepared with Fantesk™, a starch‐lipid composite, was compared to a commercial product. Fantesk™ describes a class of stable starch‐lipid composites formed by steam‐jet cooking, and is used in this case as a fat replacer. Waxy maize starch and butter were used, and the butter content was selected to give 0.5 to 1.1 wt% butter in the ice cream mix. Despite the lower level of fat, the overrun and rheological properties of the Fantesk™‐based ice creams were similar to the commercial product when differences in the freezing behavior of the different formulations were accounted for.

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