Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source

Area of Science:

• Food Science
• Materials Science
• Plant-based Foods

Background:

• Plant-based ice cream formulations often require effective fat structuring agents.
• Oleogels offer a promising alternative to traditional fats, utilizing plant-derived gelling agents.

Purpose of the Study:

• To develop candelilla wax oleogels using hemp seed oil and olive oil.
• To evaluate these oleogels as fat sources in novel plant-based ice cream.
• To characterize the physicochemical and sensory properties of the resulting ice creams.

Main Methods:

• Oleogels were prepared with 3% and 9% candelilla wax, characterized for oil-binding capacity, peroxide value, and color.
• Plant-based ice cream mixes incorporating these oleogels were analyzed for physicochemical and rheological properties.
• Sensory attributes and texture profiles of the ice creams were assessed.

Main Results:

• Higher candelilla wax concentrations (9%) significantly improved oleogel oil-binding capacity.
• Oleogel peroxide values decreased with increased wax content; samples exhibited a yellow-green hue.
• Plant-based ice creams with higher wax content showed increased titratable acidity and fat content.
• The ice cream formulated with spelt milk, hemp oil, and 9% candelilla wax achieved the highest overall acceptability and hardness.

Conclusions:

• Candelilla wax oleogels are effective fat structuring systems for plant-based ice cream.
• Formulation with 9% candelilla wax and specific plant milks enhances sensory and textural properties.
• This study presents a viable approach for developing appealing plant-based frozen desserts.