Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil
Lauric acid-rich diacylglycerols (DAG) prepared from coconut oil (CO) and palm kernel stearin (PKST) were applied as lipid materials for ice cream. The influences of emulsifiers: glycerin monostearate (MSG), sucrose esters (S1170 and S1670) on the CO/PKST–DAG crystallization and properties of emulsi...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Ltd
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/119470/ http://psasir.upm.edu.my/id/eprint/119470/1/119470.pdf |
| _version_ | 1848867974775046144 |
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| author | Liao, Xintao Xie, Yiping Liau, Khai Yi Lee, Yee Ying Tan, Chin Ping Wang, Yong Qiu, Chaoying |
| author_facet | Liao, Xintao Xie, Yiping Liau, Khai Yi Lee, Yee Ying Tan, Chin Ping Wang, Yong Qiu, Chaoying |
| author_sort | Liao, Xintao |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Lauric acid-rich diacylglycerols (DAG) prepared from coconut oil (CO) and palm kernel stearin (PKST) were applied as lipid materials for ice cream. The influences of emulsifiers: glycerin monostearate (MSG), sucrose esters (S1170 and S1670) on the CO/PKST–DAG crystallization and properties of emulsions were evaluated. The CO/PKST–DAGs showed broad peaks with increased crystallization onsets, and the heterogeneous nucleation sites led to the formation of large crystals. DAG–emulsions presented higher partial coalescence degree but improved physical stability without guar gum addition. The emulsions showed strengthened network and good anti-melting properties with large droplet clusters around air bubbles. Lipophilic MSG promoted interfacial nucleation and increased the partial coalescence degree and emulsion rigidity, whereas S1670 reduced the partial coalescence and accelerated the melting process. CO/PKST-DAG formed fat crystallization network with >1.4 fold higher hardness than those of CO/PKST emulsion. Therefore, the CO/PKST-DAGs are promising lipid materials for fabricating melt-resistance ice creams. The rigidity and melting behavior can be further tailored by different emulsifiers. |
| first_indexed | 2025-11-15T14:45:01Z |
| format | Article |
| id | upm-119470 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:45:01Z |
| publishDate | 2025 |
| publisher | Elsevier Ltd |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1194702025-08-25T07:46:23Z http://psasir.upm.edu.my/id/eprint/119470/ Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil Liao, Xintao Xie, Yiping Liau, Khai Yi Lee, Yee Ying Tan, Chin Ping Wang, Yong Qiu, Chaoying Lauric acid-rich diacylglycerols (DAG) prepared from coconut oil (CO) and palm kernel stearin (PKST) were applied as lipid materials for ice cream. The influences of emulsifiers: glycerin monostearate (MSG), sucrose esters (S1170 and S1670) on the CO/PKST–DAG crystallization and properties of emulsions were evaluated. The CO/PKST–DAGs showed broad peaks with increased crystallization onsets, and the heterogeneous nucleation sites led to the formation of large crystals. DAG–emulsions presented higher partial coalescence degree but improved physical stability without guar gum addition. The emulsions showed strengthened network and good anti-melting properties with large droplet clusters around air bubbles. Lipophilic MSG promoted interfacial nucleation and increased the partial coalescence degree and emulsion rigidity, whereas S1670 reduced the partial coalescence and accelerated the melting process. CO/PKST-DAG formed fat crystallization network with >1.4 fold higher hardness than those of CO/PKST emulsion. Therefore, the CO/PKST-DAGs are promising lipid materials for fabricating melt-resistance ice creams. The rigidity and melting behavior can be further tailored by different emulsifiers. Elsevier Ltd 2025-02 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/119470/1/119470.pdf Liao, Xintao and Xie, Yiping and Liau, Khai Yi and Lee, Yee Ying and Tan, Chin Ping and Wang, Yong and Qiu, Chaoying (2025) Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil. Journal of Food Engineering, 387 (undefined). art. no. 112304. pp. 1-10. ISSN 0260-8774 https://linkinghub.elsevier.com/retrieve/pii/S0260877424003704 10.1016/j.jfoodeng.2024.112304 |
| spellingShingle | Liao, Xintao Xie, Yiping Liau, Khai Yi Lee, Yee Ying Tan, Chin Ping Wang, Yong Qiu, Chaoying Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil |
| title | Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil |
| title_full | Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil |
| title_fullStr | Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil |
| title_full_unstemmed | Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil |
| title_short | Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil |
| title_sort | fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil |
| url | http://psasir.upm.edu.my/id/eprint/119470/ http://psasir.upm.edu.my/id/eprint/119470/ http://psasir.upm.edu.my/id/eprint/119470/ http://psasir.upm.edu.my/id/eprint/119470/1/119470.pdf |