Application Of Nanocrystalline Cellulose In Ice Cream As Fat Substitute

Traditional cold snack has high energy. Low-fat, fat-free food has become an inevitable trend.Nanocrystalline cellulose as natural cellulose hydrolysis products has some advantages such as :non-toxic,safe, widespread and so on. It can dispersed in water and forms a gel with a three-dimensional network molecular structure which can be applied to fat-free or low-fat ice cream as a fat substitute. The main contents of this paper are as follows:Nanocrystalline cellulose(NCC) through a special process which can be used as fat substitute except for its shape resembles cream. But a series of oil sense characteristics is the most important to research. Experiments on sodium carboxymethyl cellulose(CMC),the nanocrystalline cellulose(NCC), microcrystalline cellulose(MCC) three kinds of cellulose-based fat substitute to study the property comparativly. Reguard apparent viscosity, water retention, holding oily, freeze-thaw stability, static and dynamic rheology studies as an indicator. Studies shown that: the apparent viscosity and the water holding capacity of NCC lies between CMC and MCC, Oil-holding performe better than CMC and MCC. NCC has good freeze-thaw stability. Static, dynamic rheological properties also can reflect NCC good bility as fat alternatives.In this study, NCC as alternatives replace the fat of traditional ice cream completely,which determine the amount of alternatives in fat fat-free ice cream recipe. The amount of fat replacers affects the quality of fat-free ice cream directly. Which is the most critical factor of a fat-free ice cream success or not. Experiment selected the amount of NCC adding ranging from 0.2% to 0.8%. A total of seven concentration gradient filter. The purpose is to filter out the best amount of fat substitute. Research start from pulp and ice cream two aspect. Study on pulp, using TCW3-RVA Tec Master slurry viscometer dtermine viscosity. Using Alpha MOS Astree electronic tongue simulate oral taste buds to the taste threshold identification of the sample. Freeze microscope simulate actual determine the ice situation during production and circulation of ice cream. Study on ice cream,using the TA-XT Plus Texture Analyzer measurement plus advanced temperature control box of ice cream determine the textural properties of ice cream. Twenty five specially trained staff with extensive experience in sensory evaluation in texture and flavor of ice cream two aspects of sensory evaluation to score. Using melting and expansion rates to evaluate the ice cream quality as conventional indicators. Studies have shown that: the adding of NCC dosage 0.7% is most suitable to research and development of non-fat ice cream.On the basis of the best NCC adding of 0.7% to determine the emulsifier of formula.This study choose four kinds of common emulsifie to determine which are single molecular distillation glycerol fatty acid,sucrose fatty acid ester, Span 60 and Tween 80. Then usingthe absorbance value method and measurement blistering height method to determine the best emulsifying effect of single emulsifier. Using the absorbance value method to determine the best effect of two compound emulsifiers through HLB value. Studies shown that: single molecular distillation glycerol fatty acid emulsifying single best; When HLB value is 10, 44.6% of single molecular distillation glycerol fatty acid and 55.4% Tween 80 complex emulsification best.Analyze the nature of four stabilizer CMC, tamarind gum,carrageenan, xanthan gum.First to determine the adding of carrageenan is 0.01%. The other three stabilizers complex with each other on viscosity index to determine the best combination and proportion of complex. On the basis of certain the carrageenan and another group of compound stabilizers. Anti-melting and expansion rate as an indicator to certain the total adding.Studies have shown tha: the total adding of complex stabilizer is 0.5%, While CMC:tamarind gum: Carrageenan is 58.8: 39.2: 2.The final non-fat ice cream recipes is:glucose, sucrose, skimmed milk powder,maltodextrin, NCC, monoglycerides, polysorbate 80, CMC, tamarind gum, carrageenan.According to established technical route, complete the non-fat ice cream recipes which nanocrystalline cellulose as an alternative fat substitutes with adding of 0.7%. Study shows that ice cream has a good senses, texture and anti-melt properties. The successful application of Nanocrystalline cellulose in ice cream which providing a new way to research and development of non-fat ice cream recipe.