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- W4313897952 abstract "We investigated the possibility to use rapeseed as a main oil in ice cream formulations by changing its functionality when using different kinds of lipases. Through a 24 h-emulsification and a centrifugation, the modified oils were further used as functional ingredients. All lipolysis was first assessed as a function of time by 13C NMR, where triglycerides consumption and the formation of low-molecular polar lipids (LMPL: monoacylglycerol and free fatty acids, FFAs) were selectively identified and compared. The more the FFAs, the sooner the crystallization (from -55 to -10 °C) and the later the melting temperatures (from -17 to 6 °C) measured by differential scanning calorimetry. These modifications were exploited in ice cream formulations with a significant impact on overall hardness (range of 60-216 N) and flowing during defrosting (from 1.29 to 0.35g/min). The global behavior of products can be controlled by the composition of LMPL within oil." @default.
- W4313897952 created "2023-01-10" @default.
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- W4313897952 date "2023-03-01" @default.
- W4313897952 modified "2023-10-18" @default.
- W4313897952 title "Modulation of the crystallization of rapeseed oil using lipases and the impact on ice cream properties" @default.
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- W4313897952 doi "https://doi.org/10.1016/j.foodres.2023.112473" @default.
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