Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties

This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream. We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted (ROB) peanut oil bodies on ice cream preparation. Heat treatment altered the intrinsic protein profile on the oil bodies' surface, subsequently influencing the ice cream's properties. Notably, heat treatment increases the oil bodies' size and the absolute value of ζ-potential. The rheological analysis provided information about void volumes, indicating easier air incorporation during whipping for ROB (72 to 300 nm) than FOB (107 to 55 nm). ROB ice cream displays a high overrun and a lower melting rate compared to FOB ice cream. Moreover, thermal treatment reduces the beany flavors, n-hexanal, and 2-pentenylfuran. Overall, this study reveals peanut oil bodies as a promising platform for rational design of fat-substituted plant-based ice creams

Effect of different chain lengths of monoglyceride on the O/W interfacial properties with high-melting and low-melting crystals in low-fat aerated emulsion

The effect of different types of monoglycerides, including monopalmitin, capryl monoglyceride (GMB), and succinylated monoglyceride (GMSA) in combination with palm kernel stearin (PKS) and beeswax (BW), on the formation, crystal network structure, and partial coalescence properties of aerated emulsions (20 % w/w fat) was investigated. The stability of BW and PKS crystals with a 1 % concentration of GMSA and GMB, respectively, in the oil phase was lower than the other crystals. BW-GMSA and PKS-GMB crystals exhibited a lower crystallization rate, higher contact angles and no significant peak shift in the small-angle X-ray scattering results. The BW-GMSA and PKS-GMB emulsions had a lower nucleation rate in the bulk and a higher nucleation rate at the interface, resulting in a higher fraction of crystals adsorbed at the oil/water interface. This reduced the number of interfacial proteins and led to a high degree of partial coalescence and the formation of stable aerated networks

Different hydrophilic polyglycerol fatty acid esters interact with fat crystals and proteins at the interface to co-stabilize highly unsaturated whipped emulsions

This study investigates the impact of different hydrophilic polyglycerol fatty acid esters (SWA-10D, M-7D and M-10D) on the stability of aerated emulsions containing palm oil stearin (solid fat content of 6 w/w) under varying pressures. The study encompasses a comparative analysis of the microstructure of droplets, distribution of fat crystals, and protein at the interface within these distinct emulsions. In addition, the study evaluates the stability of the emulsions after a whipping process. The microstructure of emulsions prepared with M-7D showed discernible evident bright rings that become more pronounced as pressure increased. Furthermore, the droplet size of M-7D emulsion was consistently smaller in comparison to M-10D and SWA-10D emulsions at different pressure levels. The M-7D emulsion exhibited a higher nucleation rate, featuring a greater count of crystal nuclei at the interface. Simultaneously, the interfacial protein content in the M-7D emulsion was lower compared to the other samples, diminishing from 2.5 mg/mL to 0.6 mg/mL as pressure increased. Consequently, the interface accommodated a higher concentration of interfacial fat crystals, while the protein content decreased, resulting in increased partial coalescence. This phenomenon, in turn, promoted the formation of a sharp rosette-shaped aerated structure, leading to a diminutive reduction of less than 10 in height over 6 h. This outcome serves as a clear indicator of the formation of a stable aerated structure

Beeswax crystals form a network structure in highly unsaturated oils and O/W emulsions under supersaturation and cool temperature conditions

Beeswax (BW) is widely used in structured oil to mimic fat crystals, due to its needle-like crystal structure and effective gelling ability. In this study, the crystallization behavior of BW in liquid oil was analyzed at different cooling temperatures and BW concentrations. Results showed that temperature and BW concentrations played a role in reaching the supersaturation state for the system of BW in linseed oil, with 40%BW at 20 °C and 20%BW at 5 °C, respectively. Short nuclear induction time and higher crystallinity of BW were found at lower cooling temperatures, promoting formation of supersaturation state. In addition, the apparent activation energy of the crystallization process indicates that crystallization is inhibited at high BW concentrations. Furthermore, higher supersaturation levels and lower cooling temperatures affected the droplet size and crystal structure of the O/W emulsions; these conditions accelerated the penetration of crystals through the interfacial membrane and led to droplet aggregation and coalescence. High supersaturation level and low cooling temperature promoted emulsion instability and had a remarkable impact on food quality