Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture
The effect of different fat sources used in the preparation of ice cream emulsions was investigated. Anhydrous milk fat (AMF), a mixture of unmodified palm kernel olein (PKO) and AMF (70:30, w/w) and enzyme-transesterified PKO:AMF (70:30, w/w) mixture were used in the preparation of the emulsions. T...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2001
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/115552/ http://psasir.upm.edu.my/id/eprint/115552/1/115552.pdf |
| _version_ | 1848866806796648448 |
|---|---|
| author | Liew, M.Y.B. Ghazali, H.M. Yazid, A.M. Lai, O.M. Chow, M.C. Yusoff, M.S.A. Long, K. |
| author_facet | Liew, M.Y.B. Ghazali, H.M. Yazid, A.M. Lai, O.M. Chow, M.C. Yusoff, M.S.A. Long, K. |
| author_sort | Liew, M.Y.B. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effect of different fat sources used in the preparation of ice cream emulsions was investigated. Anhydrous milk fat (AMF), a mixture of unmodified palm kernel olein (PKO) and AMF (70:30, w/w) and enzyme-transesterified PKO:AMF (70:30, w/w) mixture were used in the preparation of the emulsions. Transesterification was catalyzed by mycelium-bound lipase from Rhizomucor miehei. Rheological and viscoelastic properties measured were the creep compliance, controlled-stress steady state flow and frequency sweep profiles. Results indicate that emulsion prepared using transesterified PKO:AMF (TE-PKO:AMF) exhibited a different rheological behavior from that of AMF alone, and the unmodified PKO:AMF (70:30) blend. Frequency sweep profiles showed that the G = values of both AMF and TE-PKO:AMF emulsions were higher than their G at values, indicating that these emulsions were dominated by the elastic component over all frequencies measured. On the other hand, the PKO:AMF emulsion was dominated by viscous components at low frequency. A plot of viscosity versus log shear rate illustrated that the ice cream emulsion made from TE-PKO:AMF was more viscous than those of unmodified PKO:AMF and AMF. The lower creep compliance showed a stronger emulsion in the TE-PKO:AMF than that of the unmodified PKO:AMF. Since high viscosity and greater strength are some of the desired properties in ice cream emulsion, this suggests that transesterification of PKO:AMF (70:30, w/w) can be used to produce a fat that is suitable for use in the preparation of ice cream emulsions. |
| first_indexed | 2025-11-15T14:26:28Z |
| format | Article |
| id | upm-115552 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:26:28Z |
| publishDate | 2001 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1155522025-03-06T08:03:38Z http://psasir.upm.edu.my/id/eprint/115552/ Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture Liew, M.Y.B. Ghazali, H.M. Yazid, A.M. Lai, O.M. Chow, M.C. Yusoff, M.S.A. Long, K. The effect of different fat sources used in the preparation of ice cream emulsions was investigated. Anhydrous milk fat (AMF), a mixture of unmodified palm kernel olein (PKO) and AMF (70:30, w/w) and enzyme-transesterified PKO:AMF (70:30, w/w) mixture were used in the preparation of the emulsions. Transesterification was catalyzed by mycelium-bound lipase from Rhizomucor miehei. Rheological and viscoelastic properties measured were the creep compliance, controlled-stress steady state flow and frequency sweep profiles. Results indicate that emulsion prepared using transesterified PKO:AMF (TE-PKO:AMF) exhibited a different rheological behavior from that of AMF alone, and the unmodified PKO:AMF (70:30) blend. Frequency sweep profiles showed that the G = values of both AMF and TE-PKO:AMF emulsions were higher than their G at values, indicating that these emulsions were dominated by the elastic component over all frequencies measured. On the other hand, the PKO:AMF emulsion was dominated by viscous components at low frequency. A plot of viscosity versus log shear rate illustrated that the ice cream emulsion made from TE-PKO:AMF was more viscous than those of unmodified PKO:AMF and AMF. The lower creep compliance showed a stronger emulsion in the TE-PKO:AMF than that of the unmodified PKO:AMF. Since high viscosity and greater strength are some of the desired properties in ice cream emulsion, this suggests that transesterification of PKO:AMF (70:30, w/w) can be used to produce a fat that is suitable for use in the preparation of ice cream emulsions. Wiley 2001 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115552/1/115552.pdf Liew, M.Y.B. and Ghazali, H.M. and Yazid, A.M. and Lai, O.M. and Chow, M.C. and Yusoff, M.S.A. and Long, K. (2001) Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture. Journal of Food Lipids, 8 (2). pp. 131-146. ISSN 1065-7258; eISSN: 1745-4522 https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.2001.tb00190.x 10.1111/j.1745-4522.2001.tb00190.x |
| spellingShingle | Liew, M.Y.B. Ghazali, H.M. Yazid, A.M. Lai, O.M. Chow, M.C. Yusoff, M.S.A. Long, K. Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture |
| title | Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture |
| title_full | Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture |
| title_fullStr | Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture |
| title_full_unstemmed | Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture |
| title_short | Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture |
| title_sort | rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture |
| url | http://psasir.upm.edu.my/id/eprint/115552/ http://psasir.upm.edu.my/id/eprint/115552/ http://psasir.upm.edu.my/id/eprint/115552/ http://psasir.upm.edu.my/id/eprint/115552/1/115552.pdf |