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Characterisation of ice cream containing flaxseed oil
Author(s) -
Goh Kelvin K.T.,
Ye Aiqian,
Dale Nicola
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01151.x
Subject(s) - globules of fat , ice cream , food science , butterfat , flocculation , chemistry , milk fat , linseed oil , organic chemistry
Summary Five batches of a 12% (w/w) fat ice cream formulation were prepared using different amounts of flaxseed oil (0%, 3%, 6%, 9% and 12% w/w) to replace milkfat. Meltdown rates, texture of ice cream, particle size of fat globules and microstructure of the ice cream were determined. Increasing the proportion of flaxseed oil in ice cream resulted in an increase in the meltdown rate and a decrease in the ice cream hardness. These were attributed to the low melting temperature of flaxseed oil and the varying extent of fat flocculation. In ice cream containing a high proportion of milkfat, the fat globules formed large particles largely due to flocculation rather than partial‐coalescence. The extent of fat flocculation decreased as the proportion of flaxseed oil was increased. Evidence of fat coalescence was observed in ice cream containing 12% flaxseed oil. The fat flocculates stabilised the air cells and strengthened the foam structure of the ice cream.