A Research on the Quality Features of Ice Cream Produced Using Some Fat Substitutes

The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes:10%fat ice cream was considered as the control group;6%Simplesse®100 or 2%Maltrin040 was added as fat substitute to 7.5%,5%and 2.5%fat ice cream.The organoleptic(firmness,melting resistance,structure,gumminess,melting in mouth,feeling in mouth,icy structure,smoothness,flavor,cream taste,milk powder taste,foreign taste,vanilla taste and general acceptability),physical(viscosity,overrun,melting rate and first drip time)and chemical(dry matter,fat,fat in dry matter,protein,pH,titration acidity and ash)properties of ice cream samples were investigated on the 1st,7th,15th,30th,60th and 90th days of the storage.According to results of the research,the viscosity of 7.5%fat ice cream Maltrin040 or Simplesse®100 added was higher than the control group.Moreover,decrease in fat adversely affected organoleptic properties of the ice cream.As a result of the findings,7.5%fat ice creams 6%Simplesse®100 added can be recommended for ice creams to be produced by reducing fat ratio.In the near future,the production of ice-creams with fat substitutes at an industrial level will be of great importance for low-energy and vegetable fat dieters.

Lipase-Catalyzed Synthesis of Sn-2 Palmitate: A Review

Human milk fat(HMF)is an important source of nutrients and energy for infants.Triacylglycerols(TAGs)account for about 98%of HMF and have a unique molecular structure.HMF is highly enriched in palmitic acid(PA)at the sn-2 position of the glycerol backbone(more than 70%)and in unsaturated fatty acids at the sn-1,3 position.The specific TAG structure in HMF plays a valuable function in infant growth.Sn-2 palmitate(mainly 1,3-dioleoyl-2-palmitoyl-glycerol)is one of the structured TAGs that is commonly supplemented into infant formula in order to enable it to present a similar structure to HMF.In this review,the development of the lipase-catalyzed synthesis of sn-2 palmitate over the last 25 years are summarized,with a focus on reaction schemes in a laboratory setting.Particular attention is also paid to the commercialized sn-1,3 regioselective lipases that are used in structured TAGs synthesis,to general methods of TAG analysis,and to successfully developed sn-2 palmitate products on the market.Prospects for the lipase-catalyzed synthesis of sn-2 palmitate are discussed.

STUDY ON THE SYNTHESIS AND PHYSICOCHEMICAL PROPERTIES OF SUCROSE POLYESTER

Orthogonal test was used to evaluate the effects of synthetic such as temperature （120-140 ℃）, reaction time （4-6） and substrate molar ratio of methyl oleate to sucrose （8：1-12：1） on the percent quantity conversion to sucrose polyester. Sucrose polyester was synthesized by a solvent-free one-stage interesterification. The optimum reaction conditions are as follows： methyl oleate/sucrose =10： 1 （mol/mol）; reaction temperature is 140 ℃; reaction time is 5 hours. The product yield reaches 88.15%, and the degree of esterification （DE） is over 7 in the conditions. Thin layer chromatography （TLC）, column chromatography （CC）, High-performance liquid chromatography （HPLC） were used to analyze the product, the results show that the percent of sucrose polyoleate is over 70% in the product. The physicochemical properties of sucrose polyesters were compared with cooking oil. The results show that the qualities of sucrose polyesters are all up to the triglyceride.

Study on the influence of food emulsion components on its lubrication characteristics and smooth perception

Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets,low-fat foods have become a priority demand for consumers’health.However,the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved.In this study,three food emulsions were prepared,and their lubrication characteristics,sensory evaluation of smoothness,and electroencephalogram(EEG)signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics.The results showed that fat substitute(FSU)and fat could significantly reduce coefficient of friction(CoF)of the food emulsions,with average CoF reduced by 28%and 63%compared to the original food emulsions.In addition,fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva,with an average CoF reduced by 31.1%compared to that of the food emulsions without artificial saliva.Both FSU and fat improved the smoothness of food emulsions,and the lubricating properties of fat were more pronounced,with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion.Comparison of subjects’EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies.These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods.

Insight into the mechanism of fracture properties modulated by microstructure in the myofibrillar protein and polysaccharide gel systems

The objective of this study was to investigate the mechanism of fracture properties modulated by microstructure in the myofibrillar protein(MP)and polysaccharides gel systems.Compare to the modified starch,the dietary fiber significantly improved the fracture stress and reduced the fracture strain at same concentration.The treatment with 2%dietary fiber had the highest value of fracture stress and the lowest value of fracture strain,which were 259 g and 1.12 respectively.From the skeleton structure,the Raman spectroscopy result showed that dietary fiber addition significantly reduced the intensity at 2945 cm−1,which suggested that the aggregation of hydrophobic groups was improved.The SEM showed that the treatment with 2%dietary fiber had the highest fractal dimension value of 1.7772 and the lowest lacunary value of 0.258.From the filling structure,the paraffin section showed that the polysac-charides were just simply trapped in MP gel networks and formed numerous large volumes and no-elastic of cavities.The principal component analysis suggested that the compactness of three-dimensional gel networks determined fracture stress of composite gel.The no-no-elastic of cavities formed by modified starch and dietary fiber resulted in the reduction of fracture strain.These results would promote the development of innovative nutritional meat product formulation with satisfied textural property.