Effect of a starch-lipid fat replacer on the rheology of soft-serve ice cream
2002
Byars, J.
The rheology of soft-serve ice creams prepared with Fantesk, a starch-lipid composite, was compared to a commercial product. Fantesk 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-based ice creams were similar to the commercial product when differences in the freezing behavior of the different formulations were accounted for.
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