Understanding the effect of formulation and processing parameters on microstructural and physical properties of ice cream, sensory perception and appetite

摘要

Ice cream is a fatty, low satiating food which may increase obesity levels. This thesis aims to understand if it is possible to develop a more satiating product by manipulating formulation and/or processing.udFirst, the effect of two emulsifiers (mono and diglycerides, MDGs and Tween 80) on the thermal behaviour of a bulk fat matrix was investigated. MDGs were shown to possibly enhance ice cream fat destabilisation more than tween 80.udThis research continued on an ice cream matrix, investigating the effect of different HLB (hydrophilic-lipophilic balance) number emulsifiers (MDGs based). Low and high HLB number emulsifiers (compared with intermediate HLB numbers) led to the formation of a more structured fat network. Moreover, the investigation of different solid fat content (SFC) blends and the aging step showed that 1) the fat network became more structured as the SFC increased (unless this was too high); 2) aging step could be avoided; 3) it is feasible to considerably decrease the SFC without affecting consumers’ response; and 4) SFC had a predominant effect on palatability.udFinally, an appetite study allowed answering the research question of this work, demonstrating that formulation manipulation could be a promising way to reduce food intake (i.e. obesity levels).