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...
Utilization of inulin as fat replacer in cake and mayonnaise
Farahmand, Saba; Mert, Behiç; Department of Food Engineering (2014)
The objective of this study was to analyze microfluidized and non-microfluidized inulin and their effects on rheology, texture, quality, staling of cake and rheology of mayonnaise as fat replacer. In the first part of the study, the effects of microfluidized and non-microfluidized inulin emulsion on rheological properties of cake batter and mayonnaise were evaluated. Inulin emulsions with concentrations of 15%, 22.5% and 30% (w/w) were used to replace 25%, 50%, 75% of oil in cake samples. In mayonnaise samp...
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 ...
Optimization of halogen lamp-microwave combination baking of cakes: a response surface methodology study
Sevimli, KM; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2005-07-01)
The main objective of this study was to optimize processing conditions during halogen lamp-microwave combination baking of cake by using response surface methodology. The independent variables were the power of the upper halogen lamp (50, 60, and 70%), the power of the lower halogen lamp (50, 60, and 70%), the power of the microwaves (30, 40, and 50%), and the baking time (4, 5, and 6 min). Weight loss, specific volume, color, and the texture profile of the cakes were determined. The upper halogen lamp powe...
Citation Formats
E. Tekin, “Usage of multiple emulsions to design low fat ice cream,” M.S. - Master of Science, Middle East Technical University, 2015.