APPLICATION OF ENZYMATIC SYNTHESIZED GLYCEROL MONOOLEATE IN THE MANUFACTURE OF LOW FAT ICE CREAM
文献类型： 外文期刊
作者： Zeng, Fankui 1 ; Ning, Zhengxiang 1 ; Wang, Yonghua 1 ; Yang, Bo 3 ; Liu, Hong 2 ;
作者机构： 1.S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning, Peoples R China
3.S China Univ Technol, Sch Biosci & Bioengn, Guangzhou 510640, Guangdong, Peoples R China
期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：2.72； 五年影响因子：2.543 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： Unsaturated glycerol monooleate was considered to replace saturated glycerol monopalmitate as emulsifer in the manufacture of ice cream to improve certain properties in sensory and physical aspects. The glycerol monooleate was synthesized by glycerolysis of camellia oil using lipase Novozym 435 (from Candida Antarctica lipase B) as catalyst. A mixture of acylglycerols contained 82.42% of glycerol monooleate was obtained after purification by molecular distillation. The glycerol monooleate and glycerol monopalmitate were employed in low fat ice cream and regular fat ice cream, respectively. Sensory and physical properties such as mouth-feel, overrun, firmness and melting resistance of each ice cream were compared. The results showed that the additionof glycerol monooleate can supply the sensory gap between the low fat ice cream and regular fat ice cream. Improvement of overrun and melting resistance were also found in the ice creams that contained glycerol monooleate. This research work provides agood way that enjoying the low fat ice cream with a tasting of regular fat ice cream.
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