Structural Properties Before and After Ripening of Ice Cream Made with Different Dairy Fat Bases

Area of Science:

• Food Science
• Dairy Technology
• Rheology

Background:

• Fat is crucial for ice cream's structure and sensory attributes.
• Understanding fat's influence is key for optimizing ice cream production.

Purpose of the Study:

• To assess how four different fat sources affect ice cream's physical and structural properties.
• To analyze the impact of fat source on overrun, melting resistance, texture, color, and rheology.

Main Methods:

• Evaluated four fat sources: low-trans vegetable fat (T1), butter (T2), UHT cream (T3), and fresh cream (T4).
• Measured physical properties like overrun, melting resistance, texture, and rheology before and after maturation.
• Utilized oscillatory rheological analysis to determine structural behavior.

Main Results:

• All samples exhibited stable viscoelastic solid structures post-maturation.
• UHT cream (T3) and vegetable fat (T1) yielded highest overrun; butter (T2) yielded lowest.
• Melting resistance order: T3 > T4 > T2 > T1. Vegetable fat (T1) required least extrusion force; butter (T2) required most.

Conclusions:

• Fat source and processing critically influence ice cream's structural matrix and final properties.
• Results provide technical data for developing ice cream with specific textures and stability.
• Fat type impacts air incorporation, thermal stability, and textural characteristics.