Usage of multiple emulsions to design low fat ice cream

Tekin, Ezgi
The primary objective of this thesis was to design similarly perceived low fat ice cream with regular fat ice cream by using multiple emulsions. Thus, it was aimed to prepare multiple emulsion formulations by using food grade stabilizers and emulsifiers and to reduce the amount of fat in ice cream considerably. With the use of polyglyserol poliricinoleate (PGPR) and PGPR-lecithin blend as emulsifier in the primary phase and different gums such as guar gum (GG), locust bean gum (LBG) and gum tragacanth (GT) and their blends as stabilizer in the secondary phase, the most stable multiple emulsions were formed. There was no difference between multiple emulsions prepared with PGPR-lecithin blend and only PGPR in terms of particle size, rheological properties and stability. Different gum formulations affected the emulsion characteristics in different way. Guar gum (1%) and GG-GT (0.75%-0.25%) were chosen since they provided good emulsions with acceptable particle size, apparent viscosities and stability values. Ice cream samples prepared accordingly and PGPR-lecithin and GG-GT blends had higher overrun values, better meltdown resistance and higher overall acceptability in sensory analysis. Reduced fat and regular fat containing ice cream prepared with conventional method were compared with ice cream prepared with multiple emulsion method in terms of rheological properties, overrun, melt-down resistance and sensory properties. Reduction of fat to 2.82% by means of double emulsion was possible without affecting ice cream quality adversely.


Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions
TEKIN, Ezgi; Şahin, Serpil; Şümnü, Servet Gülüm (2017-09-01)
This research was conducted to evaluate the applicability and effectiveness of using double emulsions to reduce fat content in ice cream. Polyglycerol poliricinoleate (PGPR)-lecithin blend and guar gum (GG) or guar gum-gum tragacanth (GGGT) blend were used as emulsifier/stabilizer in the formulations. Ice cream samples prepared by double emulsion method and by conventional method were compared in terms of rheological properties, overrun, melt-down resistance, and sensory properties. It was possible to reduc...
Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product
Mert, Behiç (2016-05-01)
Cookie is a baked product with significant amount of fat and the development of well aerated short dough is the initial step for preparation of cookies with commonly accepted textural properties. The objective of this study was to investigate the potential application of two different oleogels that contain Carnauba wax (CRW) and Candelilla wax (CDW) to replace shortening in cookie. Incorporation 2.5 g/100 g and 5 g/100 g wax into sunflower oil (SFO) resulted in self-standing oleogels of which rheological ch...
Influence of fat content and emulsifier type on the rheological properties of cake batter
Sakiyan, O; Şümnü, Servet Gülüm; Şahin, Serpil; Bayram, Göknur (2004-11-01)
The effects of fat content and emulsifier type on the rheological properties of cake batter have been investigated by using a parallel-plate rheometer. The apparent viscosity of cake batter with five different fat concentrations (0, 12.5, 25, 37.5, and 50%) and two types of emulsifier, namely Purawave and Lecigran, was studied as a function of the shear rate. In addition, the time dependency of different cake formulations was investigated. It was found that cake batter with different fat concentrations and ...
Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality
Kahraman, Kevser; Sakiyan, Ozge; Ozturk, Serpil; KÖKSEL, HAMİT; Şümnü, Servet Gülüm; Dubat, Arnaud (2008-06-01)
The objective of this study was to determine the possibility of using Mixolab((R)) to predict the cake baking quality of different wheat flours. Mixolab((R)) data were also compared with various flour quality characteristics. The correlations between Alveoconsistograph data and the cake quality characteristics were not significant. Therefore, Alveoconsistograph test does not seem to be useful to predict the cake quality of the flour samples. Mixolab((R)) characteristics C2, C3, C4 and C5 were found to be si...
Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products
Demirkesen, Ilkem; Mert, Behiç (Wiley, 2019-05-01)
Formulating gluten-free bakery products with acceptable physical properties generally requires a high amount of fat. As the fat used in these products is often high in saturated fatty acids, the objective of this study was to evaluate beeswax (BW) containing oleogels for partial replacement of the shortening in gluten-free aerated products. Oleogels prepared with BW were cocrystallized with a commercial cake shortening in the laboratory scale crystallization unit. Then, the resulting blends were evaluated i...
Citation Formats
E. Tekin, “Usage of multiple emulsions to design low fat ice cream,” M.S. - Master of Science, Middle East Technical University, 2015.