| The structural network of ice creams as influenced by the use of vegetable fats and saturation levels of emulsifiers was investigated in this research. Ratios (40-100%) of palm kernel oil (PKO) diluted with high oleic sunflower oil (HOSO) with emulsifiers glycerol monostearate (GMS) or glycerol monooleate (GMO) produced ice creams that varied in shape retention, foamability and structural stability, emphasizing the influence of the solid-to-liquid fat ratio on the frozen foam microstructure. Standard analyses on the ice creams demonstrated a fat agglomerated structure. Advanced assays, like oscillation thermo-rheology (OTR) and cryo-scanning electron microscopy (SEM) further defined the microstructure and emulsifier dependence on the fat phase. GMO interacted more with the solid PKO structural network, while GMS indicated interaction with the HOSO and serum phase of the ice cream. Cryo-SEM images introduced the possibility of additional fat crystal stabilization created by fat crystal projections forming during rapid temperature changes during hardening. |
