Effect of Incorporating Buffalo Butter oil Fractions on the Physical Properties of Ice Cream

摘要

Buffalo butter oil was fractionated by multi-step dry method into low, medium and high melting fractions. The obtained fractions were used in the preparation of ice cream. The freezing points of the mixes were close. Ice cream mix made with high-melting fraction (slip melting point (SMP), 41.3℃) exhibited the highest viscosity and the lowest adsorbed protein and whipping ability among all mixes prepared. The use of low-melting fraction (SMP, 12.6℃) led to the production of ice cream with decreased melting resistance but an increased overrun and fat destabilization index. Ice cream made with middle-melting fraction (SMP, 29.4℃) revealed properties in between those made with low and high-melting fractions.