Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source

The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide valu...

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Bibliographic Details
Published in:Gels 2024-06, Vol.10 (6), p.397
Main Authors: Ropciuc, Sorina, Ghinea, Cristina, Leahu, Ana, Prisacaru, Ancuta Elena, Oroian, Mircea Adrian, Apostol, Laura Carmen, Dranca, Florina
Format: Article
Language:English
Subjects:
Animal human relations
Binding
Candelilla wax
Carbohydrates
Cereals
Dairy products
Dietary minerals
Fatty acids
Food products
Gluten
Hemp
hemp seed oil
Ice cream
Lactose
Milk
millet milk
oat milk
Oils & fats
oleogels
Olive oil
Oxidation
Parameters
Plant-based beverages
plant-based ice cream
Proteins
Rheological properties
Seeds
Vegetable oils
Vegetarianism
Vitamins
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Summary:The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage. All oleogel samples are yellow-green due to the pigments present in the oils and candelilla wax. Physicochemical (pH, titratable acidity, soluble solids, fat, protein) and rheological (viscosity and viscoelastic modulus) parameters of plant-based ice cream mixes with oleogels were determined. Also, sensory attributes and texture parameters were investigated. The results showed that titratable acidity and fat content of plant-based ice cream samples increased with increasing wax percentage, while pH, soluble solids and protein values are more influenced by the type of plant milk used. The plant-based ice cream sample with spelt milk, hemp oil and 9% candelilla wax received the highest overall acceptability score. The hardness of the plant-based ice cream samples increased as the percentage of candelilla wax added increased.
ISSN:2310-2861
2310-2861
DOI:10.3390/gels10060397