The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream.

التفاصيل البيبلوغرافية
العنوان:	The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream.
المؤلفون:	Zhao M; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.; Science Center for Future Foods, Jiangnan University, Wuxi, China.; School of Food Science and Technology, Jiangnan University, Wuxi, China.; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China., Chen L; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.; Science Center for Future Foods, Jiangnan University, Wuxi, China.; School of Food Science and Technology, Jiangnan University, Wuxi, China.; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China., Liu F; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.; Science Center for Future Foods, Jiangnan University, Wuxi, China.; School of Food Science and Technology, Jiangnan University, Wuxi, China.; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China., Zhong F; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.; Science Center for Future Foods, Jiangnan University, Wuxi, China.; School of Food Science and Technology, Jiangnan University, Wuxi, China.; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China., Chen M; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.; Science Center for Future Foods, Jiangnan University, Wuxi, China.; School of Food Science and Technology, Jiangnan University, Wuxi, China.; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China., Jin H; Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China.; Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai, China., Kang J; Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China.; Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai, China., Wu J; Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China.; Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai, China., Xu J; Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China.; Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai, China.
المصدر:	Journal of the science of food and agriculture [J Sci Food Agric] 2023 Nov; Vol. 103 (14), pp. 6837-6848. Date of Electronic Publication: 2023 Jun 18.
نوع المنشور:	Journal Article
اللغة:	English
بيانات الدورية:	Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
أسماء مطبوعة:	Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons Original Publication: London, Society of Chemical Industry.
مواضيع طبية MeSH:	Fatty Acids* , Ice Cream*/analysis, Crystallization ; Glycerol ; Fats/chemistry ; Emulsions/chemistry
مستخلص:	Background: Fat significantly affects the properties of ice cream. Prior studies have investigated the correlation between fat crystallization, fat destabilization, and ice cream quality. However, the role of fatty acid composition, the similarity between fat and emulsifier in these characteristics, and their impact on final product quality remains unclear. Results: To investigate the influence of the fatty acid composition of fats, as well as their similarity to glycerol monostearate (GMS), on fat crystallization and destabilization during the aging and freezing stages, ice creams were formulated using a combination of two types of fats (coconut oil and palm olein) in five different ratios. In oil phases, decreased saturation of fatty acids (from 93.38% to 46.69%) and increased similarity to GMS (from 11.96% to 46.01%) caused a reduction in the maximum solid fat content. Moreover, the rise in unsaturated long-chain fatty acids (from 34.61% to 99.57%) and similarity to GMS enhanced the formation of rare and coarse fat crystals, leading to a sparse crystalline network. This, in turn, reduced the crystallization rate and the stiffness of the fat in emulsions. Assuming consistent overrun across all ice creams, the enhanced interactions between fat globules in ice cream improved its hardness, melting properties, and shrinkage. Conclusion: The crystalline properties of fat in emulsions were influenced by oil phases, impacting fat destabilization and ultimately enhancing the quality of ice cream. The present study offers valuable insights for the optimization of fat and monoglyceride fatty acid ester selection, with the potential to improve ice cream quality. © 2023 Society of Chemical Industry. (© 2023 Society of Chemical Industry.)
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معلومات مُعتمدة:	32272470 National Natural Science Foundation of China; 32072153 National Natural Science Foundation of China; JUFSTR20180204 national first-class discipline program of Food Science and Technology; KYCX22_2393 Postgraduate Research & Practice Innovation Program of Jiangsu Province; the program of "Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province"
فهرسة مساهمة:	Keywords: fat crystallization; fat destabilization; glyceryl monostearate; ice cream quality; similarity
المشرفين على المادة:	0 (Fatty Acids) PDC6A3C0OX (Glycerol) 0 (Fats) 0 (Emulsions)
تواريخ الأحداث:	Date Created: 20230606 Date Completed: 20231023 Latest Revision: 20231023
رمز التحديث:	20231215
DOI:	10.1002/jsfa.12768
PMID:	37278491
قاعدة البيانات:	MEDLINE

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تدمد:	1097-0010
DOI:	10.1002/jsfa.12768