Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers

Abstract

Ice cream mixes and frozen ice creams at milk fat levels of 12%, 8%, 6%, 6% plus a protein-based fat replacer, and 6% plus a carbohydrate-based fat replacer were evaluated for viscoelastic properties by dynamic testing with sinusoidal oscillatory tests at various frequencies. The storage modulus (G′), loss modulus (G″), and tan δ (G″/G′) were calculated for all the treatments to determine changes in the viscous and elastic properties of the mixes and frozen ice creams due to fat content. In ice cream mixes, G′ and G″ exhibited a strong frequency dependence. The G″ was higher than G′ throughout the frequency range (1 to 8 Hz) examined, without any crossover, except for the 12% mix. Elastic properties of the ice cream mixes decreased as fat content decreased. Tan δ values indicated that fat replacers did not enhance the elastic properties of the ice cream mixes. In all frozen ice creams, G′ and G″ again showed a frequency dependence throughout the range tested (0.5 to 10 Hz). The amount of fat in ice creams and the degree of fat destabilization affected the elasticity in the frozen product. Even though the ice creams did not have significant elastic properties, when compared as a group the samples with higher fat content had higher elastic properties. The addition of protein-based and carbohydrate-based fat replacers did not enhance the elastic properties of the ice creams but did increase the viscous properties.