REPLACEMENT OF ANIMAL ORIGIN FATS IN DAIRY PRODUCTS FOR HIGH NUTRITIONAL VALUE NOVEL FOODS. ICE CREAM WITH OLIVE OIL

摘要

The ice-cream production in Cyprus presents in the past few year a stagnation against the international competition concerning the development of new products. For a new product development, Regis, a well known Cypriot Ice-Cream industry, tested the use of a local raw material, that is characterized by functional properties like olive oil to replace palm stearin and coconut oil that is used in their formulation. Aim is giving added value in the ice-cream, developing new products with high nutritional value. A new ice-cream using as raw material Cypriot olive is developed so consumers and particular children to consume products with less saturated and more monounsaturated fatty acids. Physicochemical parameters of existing ice creams were studied first in order to have the same characteristics with the animal lipid replaced product. The functional components of the new product (more monounsaturated , omega 3 and omega 6 fatty acids, tocopherols ) were determined. For the physicochemical characteristics we used techniques of dilatometry, as well as FT-IR, IR-MS, Mini Spec NMR for the calculation of Solid Fat Index and Solid Fat Content.