Application of organogel‐like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream
Paulo Henrique da Silva Santos, Suzana Caetano da Silva Lannes
Abstract
This work aimed to produce a healthier milk ice cream premium formulation (gelato), preserving the structural and indulgence characteristics replacing the milk fat cream by structured colloidal systems. The highest overrun values were observed in formulations produced with 50% fat reduction followed by a reduction of 100% and the Control with less air incorporation. The 100 % fat replacement by organogel formulation demonstrated the most prominent melt resistance and higher protein content. The rheological tests showed that the formulation with total fat reduction presented the biggest differences with better structuring. The complete substitution of fat by organogel makes the ice cream whiter. Applying organogel systems to premium ice cream (gelato), the total replacement of the milk fat was a successful approach to obtaining nutritious and low saturated fat products with added phytosterols and collagen for people who wish to improve the nutritional standard related to ice cream intake.