| Title : Modulation of the crystallization of rapeseed oil using lipases and the impact on ice cream properties - Monie_2023_Food.Res.Int_165_112473 |
| Author(s) : Monie A , Habersetzer T , Sureau L , David A , Clemens K , Malet-Martino M , Perez E , Franceschi S , Balayssac S , Delample M |
| Ref : Food Res Int , 165 :112473 , 2023 |
|
Abstract :
We investigated the possibility to use rapeseed as a main oil in ice cream formulations by changing its functionality when using different kinds of lipases. Through a 24 h-emulsification and a centrifugation, the modified oils were further used as functional ingredients. All lipolysis was first assessed as a function of time by (13)C NMR, where triglycerides consumption and the formation of low-molecular polar lipids (LMPL: monoacylglycerol and free fatty acids, FFAs) were selectively identified and compared. The more the FFAs, the sooner the crystallization (from -55 to -10 degreesC) and the later the melting temperatures (from -17 to 6 degreesC) measured by differential scanning calorimetry. These modifications were exploited in ice cream formulations with a significant impact on overall hardness (range of 60-216 N) and flowing during defrosting (from 1.29 to 0.35g/min). The global behavior of products can be controlled by the composition of LMPL within oil. |
| PubMedSearch : Monie_2023_Food.Res.Int_165_112473 |
| PubMedID: 36869486 |
Monie A, Habersetzer T, Sureau L, David A, Clemens K, Malet-Martino M, Perez E, Franceschi S, Balayssac S, Delample M (2023)
Modulation of the crystallization of rapeseed oil using lipases and the impact on ice cream properties
Food Res Int
165 :112473
Monie A, Habersetzer T, Sureau L, David A, Clemens K, Malet-Martino M, Perez E, Franceschi S, Balayssac S, Delample M (2023)
Food Res Int
165 :112473