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Solids in which the atoms, ions, or molecules are arranged in a definite repeating pattern are known as crystalline solids. Metals and ionic compounds typically form ordered, crystalline solids. A crystalline solid has a precise melting temperature because each atom or molecule of the same type is held in place with the same forces or energy. Amorphous solids or non-crystalline solids (or, sometimes, glasses) which lack an ordered internal structure and are randomly arranged. Substances that...
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Related Experiment Video

Updated: Jan 27, 2026

Author Spotlight: Soybean Hairy Root Transformation for the Analysis of Gene Function
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Development and Structural Behaviour of Soybean Gelato.

Juliana Savio1, Daiane Preci1, Murilo Castelle2

  • 1Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910.

Food Technology and Biotechnology
|March 30, 2019
PubMed
Summary

Soybean gelato offers a dairy-free alternative with unique structural properties. Optimized formulations enhance protein, viscosity, and stability, making it suitable for lactose-intolerant consumers.

Keywords:
crystallinitygelatosolubilitysoybeanstabilityviscosity

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Area of Science:

  • Food Science
  • Dairy Alternatives
  • Product Development

Background:

  • Traditional gelato relies on milk proteins and fats.
  • Growing demand for dairy-free and lactose-free products.
  • Soy-based ingredients offer potential for novel frozen desserts.

Purpose of the Study:

  • To develop and characterize soybean gelato by optimizing soybean protein concentrate and vegetable fat content.
  • To evaluate the impact of ingredient variations on structural properties, including viscosity, protein stability, and melting behavior.
  • To assess the overall acceptability and suitability of soybean gelato as a dairy-free alternative.

Main Methods:

  • Experimental design was employed to vary soybean protein concentrate (2.95-17.05%) and vegetable fat (7.95-22.05%).
  • Structural characteristics were evaluated using rheological measurements (viscosity), X-ray diffraction, and thermal analyses (mass loss).
  • Sensory analysis was conducted to determine consumer acceptability.

Main Results:

  • Optimal structural characteristics were achieved with specific ingredient levels: up to 5% protein concentrate, 14% hydrosoluble extract, and 15% vegetable fat.
  • The resulting soybean gelato exhibited non-Newtonian behavior with viscosity between 0.45-0.70 Pa·s at 10 °C.
  • X-ray diffraction confirmed crystalline structures, and thermal analysis identified key decomposition points, indicating good protein and fat stability.

Conclusions:

  • Soybean gelato is a viable, innovative dairy-free and lactose-free frozen dessert.
  • Optimized formulations yield desirable structural and sensory characteristics.
  • This product caters to consumers with milk protein intolerance and lactose intolerance.