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

Author(s) : BYARS J.

Type of article: Article

Summary

The rheology of soft-serve ice creams prepared with Fantesk, a starch-lipid composite, was compared with that of 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 behaviour of the different formulations were accounted for.

Details

  • Original title: Effect of a starch-lipid fat replacer on the rheology of soft-serve ice cream.
  • Record ID : 2003-2916
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 6
  • Publication date: 2002/08
  • Document available for consultation in the library of the IIR headquarters only.

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