Title

Healthy saturated fat substitute for ice cream

Student Classification

Senior

Faculty Mentor

Dr. Roberta Silva Oleogel

Department

Food and Nutritional Science

Document Type

Poster

Publication Date

Fall 2019

Abstract

The new requirements imposed by the US Food and Drug Administration (FDA) to ban trans fatty acids and the increasing pressure to reduce saturated fats in food (FDA, 2018) pose a huge challenge to develop lipid bases that have compatible technological characteristics and similar sensory properties with the fats to be replaced and also it should be nutritionally adequate. In the formulations of ice cream, the application of oleogel is used to replace the lipid fraction, originally used the fat from the milk. The use of oleogels in these products will allow manufacturers to use polyunsaturated oils in the formulations, since currently used solid fats, such as milk fat or coconut oil, are monounsaturated and saturated, respectively (Pellegrini et al., 2012). This will allow the incorporation of oils considered to be healthier, which may lead to health benefits. Waxes are the most efficient oleogelators because of their ability to start crystallization at lower concentrations, easy to find, and they are natural. In natural waxes, the chemical composition, polarity, chain length, and melting point of the dominant components determine the crystal morphology (Doan, 2018).

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