Modulation of the crystallization of rapeseed oil using lipases and the impact on ice cream properties

Food Res Int. 2023 Mar:165:112473. doi: 10.1016/j.foodres.2023.112473. Epub 2023 Jan 10.

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.

Keywords: (13)C NMR determination; Enzyme kinetics; Ice cream; Lipases; Oil crystallization.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Brassica napus*
  • Crystallization
  • Fatty Acids, Nonesterified
  • Ice Cream*
  • Lipase
  • Rapeseed Oil

Substances

  • Rapeseed Oil
  • Lipase
  • Fatty Acids, Nonesterified