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A Prototype Process for Demulsification of Waste Ice Cream.

Rafael A Garcia1, Chen Liang1, Benjamin M Plumier1

  • 1Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service U.S. Department of Agriculture Wyndmoor Pennsylvania USA.

Food Science & Nutrition
|January 13, 2025
PubMed
Summary
This summary is machine-generated.

This study presents a novel method to recover butterfat from waste ice cream, successfully demulsifying the fat into free oil. The process achieved 59%-81% fat recovery, offering a viable commercial solution for food waste reduction.

Keywords:
butterfatdairy productde‐emulsificationfat qualityfood lossice creamprotease

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Area of Science:

  • Food Science
  • Chemical Engineering
  • Biotechnology

Background:

  • Food waste, particularly from dairy products like ice cream, represents significant economic and environmental loss.
  • Previous attempts to recover butterfat from waste ice cream yielded fat-enriched fractions but failed to demulsify the fat effectively.

Purpose of the Study:

  • To develop and evaluate a method for recovering free, unemulsified butterfat from waste ice cream.
  • To optimize process conditions (enzyme type, pH, temperature) for maximum fat recovery and minimal damage.

Main Methods:

  • A multi-step process involving specific emulsion-breaking techniques was applied to waste ice cream.
  • Process parameters including enzyme selection, pH adjustment, and incubation temperature were systematically varied.
  • Individual step omission experiments were conducted to validate the necessity of each stage.

Main Results:

  • The developed method successfully released a majority of the butterfat as free oil, achieving typically 59%-81% recovery depending on conditions and ice cream variety.
  • Varying degrees of hydrolytic and oxidative damage to the recovered fat were observed.
  • Each step in the sequence was found to be critical for achieving high recovery rates.

Conclusions:

  • The developed multi-step method is effective for demulsifying and recovering butterfat from waste ice cream.
  • The process demonstrates broad applicability across different ice cream varieties and shows potential for commercialization.
  • Further evaluation is recommended to establish the method as a basis for a commercial waste ice cream fat recovery process.