Effect of a starch-lipid fat replacer on the rheology of soft-serve ice cream

被引：14

作者：

Byars, J ^{[1
]}

机构：

[1] Natl Ctr Agr Utilizat Res, Peoria, IL 61604 USA

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 06期

关键词：

ice cream; rheology; soft-serve; Fantesk (TM);

D O I：

10.1111/j.1365-2621.2002.tb09523.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The rheology of soft-serve ice creams prepared with Fantesk(TM), a starch-lipid composite, was compared to a commercial product. Fantesk(TM) describes a class of stable starch-lipid composites formed by steam-jet cooking, and is used in this case as a fat replacer. Waxy maize starch and butter were used, and the butter content was selected to give 0.5 to 1.1 wt% butter in the ice cream mix. Despite the lower level of fat, the overrun and rheological properties of the Fantesk(TM)-based ice creams were similar to the commercial product when differences in the freezing behavior of the different formulations were accounted for.

引用

页码：2177 / 2182

页数：6

共 13 条

[1] Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers [J].