Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream

• 발행기관: 한국축산식품학회
• 저자명: Ji-Hwa Park Yu Bin Lee Sung Ho Lee Eunkyung Ko Jee-Young Imm
• 간행물 정보: 『Food Science of Animal Resources』제44권 제6호, 1389~1402쪽, 전체 14쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.11.01

국문 초록

The demand for healthy ingredients in food products including ice cream, is continuously increasing. The potential of a combination of milk polar lipids (MPL) and casein hydrolysate (CH) to replace synthetic emulsifiers such as diacetyl tartaric acid esters of monoglycerides (DATEM), in ice cream production was investigated. Changes in particle size, emulsion stability, and interfacial tension of model emulsions (milk protein, casein:whey=8:2, w/v) were analyzed after the addition of MPL, CH, and their combination (MPL+CH). The use of MPL+CH reduced interfacial tension and increased αs- and β-casein displacement from the surface of cream layers compared to the addition of MPL alone. The addition of MPL+CH improved ice cream overrun to levels comparable to those of control ice cream containing DATEM (0.3%, w/v), without adversely affecting melt rate or microstructure. Confocal laser scanning microscopy revealed that ice cream prepared with MPL+CH formed a thick protein and coalesced fat layer on the surface of air cells that might help enhance overrun. These findings suggest that the combination of MPL (0.3%, w/v) and CH (0.03%, w/v) can be used as a potential emulsifier alternative to replace chemically synthesized emulsifiers such as DATEM.

목차

Introduction

Materials and Methods

Characterization of emulsion

Quality characteristics of ice cream

Results and Discussion

Conclusion

References

키워드

ice cream casein hydrolysate milk polar lipid emulsifier protein displacement