Applications and effects of monoglycerides on frozen dessert stability
The main variations in monoglycerides are its fatty acid composition and degree of unsaturation. This study aimed to evaluate monoglycerides of different degree of unsaturation on stability of ice creams, which is also known as frozen desserts because of vegetable fat usage. This was in view of the...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academic Press
2018
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/73185/ http://psasir.upm.edu.my/id/eprint/73185/1/FROZEN.pdf |
| _version_ | 1848857246961762304 |
|---|---|
| author | Chin, Nyuk Ling Yusof, Yus Aniza Lee, Lai Yee A. Talib, Rosnita Christensen, E. S. Lim, C. H. |
| author_facet | Chin, Nyuk Ling Yusof, Yus Aniza Lee, Lai Yee A. Talib, Rosnita Christensen, E. S. Lim, C. H. |
| author_sort | Chin, Nyuk Ling |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The main variations in monoglycerides are its fatty acid composition and degree of unsaturation. This study aimed to evaluate monoglycerides of different degree of unsaturation on stability of ice creams, which is also known as frozen desserts because of vegetable fat usage. This was in view of the fact that saturated monoglycerides and its blend with polysorbate 80 had been used historically in ice creams formulations instead of unsaturated monoglycerides. Stability in terms of aeration performances were measured through quantification of fat globules size distribution, meltdown resistance and heat shock stability. The meltdown rate between the saturated and unsaturated monoglycerides was 0.17–0.26% per min and 0.12–0.19% per min respectively. Frozen desserts with meltdown rate below 0.2% per min was defined to have good meltdown resistance performance. Unsaturated monoglycerides performed better than saturated monoglycerides alone and saturated monoglycerides blended with polysorbate 80 in frozen dessert stability. |
| first_indexed | 2025-11-15T11:54:31Z |
| format | Article |
| id | upm-73185 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:54:31Z |
| publishDate | 2018 |
| publisher | Academic Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-731852020-12-01T21:16:15Z http://psasir.upm.edu.my/id/eprint/73185/ Applications and effects of monoglycerides on frozen dessert stability Chin, Nyuk Ling Yusof, Yus Aniza Lee, Lai Yee A. Talib, Rosnita Christensen, E. S. Lim, C. H. The main variations in monoglycerides are its fatty acid composition and degree of unsaturation. This study aimed to evaluate monoglycerides of different degree of unsaturation on stability of ice creams, which is also known as frozen desserts because of vegetable fat usage. This was in view of the fact that saturated monoglycerides and its blend with polysorbate 80 had been used historically in ice creams formulations instead of unsaturated monoglycerides. Stability in terms of aeration performances were measured through quantification of fat globules size distribution, meltdown resistance and heat shock stability. The meltdown rate between the saturated and unsaturated monoglycerides was 0.17–0.26% per min and 0.12–0.19% per min respectively. Frozen desserts with meltdown rate below 0.2% per min was defined to have good meltdown resistance performance. Unsaturated monoglycerides performed better than saturated monoglycerides alone and saturated monoglycerides blended with polysorbate 80 in frozen dessert stability. Academic Press 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73185/1/FROZEN.pdf Chin, Nyuk Ling and Yusof, Yus Aniza and Lee, Lai Yee and A. Talib, Rosnita and Christensen, E. S. and Lim, C. H. (2018) Applications and effects of monoglycerides on frozen dessert stability. LWT - Food Science and Technology, 97. 508 - 515. ISSN 1096-1127; ESSN: 0023-6438 https://www.sciencedirect.com/science/article/pii/S0023643818306030#! 10.1016/j.lwt.2018.07.020 |
| spellingShingle | Chin, Nyuk Ling Yusof, Yus Aniza Lee, Lai Yee A. Talib, Rosnita Christensen, E. S. Lim, C. H. Applications and effects of monoglycerides on frozen dessert stability |
| title | Applications and effects of monoglycerides on frozen dessert stability |
| title_full | Applications and effects of monoglycerides on frozen dessert stability |
| title_fullStr | Applications and effects of monoglycerides on frozen dessert stability |
| title_full_unstemmed | Applications and effects of monoglycerides on frozen dessert stability |
| title_short | Applications and effects of monoglycerides on frozen dessert stability |
| title_sort | applications and effects of monoglycerides on frozen dessert stability |
| url | http://psasir.upm.edu.my/id/eprint/73185/ http://psasir.upm.edu.my/id/eprint/73185/ http://psasir.upm.edu.my/id/eprint/73185/ http://psasir.upm.edu.my/id/eprint/73185/1/FROZEN.pdf |