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Trends in Food Science & Technology: Mehdi Akbari, Mohammad Hadi Eskandari, Zahra Davoudi T
Trends in Food Science & Technology: Mehdi Akbari, Mohammad Hadi Eskandari, Zahra Davoudi T
Review
A R T I C LE I N FO A B S T R A C T
Keywords: Ice cream as a complex multi-phase food consists of fat globules, air bubbles and ice crystals dispersed in a semi-
Ice cream frozen solution. Ice cream contains about 12% fat, which plays a significant role in ice cream structural and
Fat replacer organoleptic properties. On the other hand, consumers are interested in consuming low-fat foods. Consequently,
Maltodextrin nowadays many fat replacers are utilized in low-fat ice cream that can mitigate textural and sensory defects
Polydextrose
caused by reducing fat content. Fat replacers are categorized into three groups based on their compositions:
Inulin
lipid, protein and carbohydrate-based. Most common fat replacers used in ice cream include inulin, mal-
todextrin, polydextrose, milk proteins, soy proteins, dietary fibers, and starches. In the current paper, these
different types of fat replacers and their effects on the physicochemical and sensory properties of low-fat ice
cream are discussed and compared.
∗
Corresponding author.
E-mail address: [email protected] (M. Akbari).
https://doi.org/10.1016/j.tifs.2019.02.036
Received 13 January 2017; Received in revised form 29 October 2018; Accepted 6 February 2019
Available online 08 February 2019
0924-2244/ © 2019 Elsevier Ltd. All rights reserved.
M. Akbari, et al. Trends in Food Science & Technology 86 (2019) 34–40
therefore reduction of fat in ice cream can lead to textural defects in the
Akalin et al. (2008); Ohmes et al., (1998); Yilsay et al., (2006); Karaca et al.
Akalin et al. (2008); Akin et al. (2007); Akalin and Erisir (2008); Ismail et al.
final product such as iciness and coarseness, brittle body and shrinkage
Aime et al. (2001); Surapat and Rugthavon (2003); Sharma, Singh, and
(Mahdian & Karazhian, 2013). In ice cream, spherical air bubbles (size
Milk fat also plays a significant role in ice cream flavor during
storage because fat acts as a main carrier for important flavor notes. Fat
can impact ice cream flavor in three ways: by contributing to the rich,
full and creamy flavor in ice cream; by participation in hydrolysis and
oxidation reactions; by helping in perception of flavorful volatile in-
Javidi and Razavi (2018)
gredients in the final product (Plug & Haring, 1993; Ohmes, Marshall, &
Heymann, 1998; Prindiville, Marshall, & Heymann, 1999). Moreover
Liu et al. (2018)
milk fat reacts with other components to develop the texture, mouth
Yadav (2017)
sary to low-fat ice cream because as mentioned above fat replacers can
viscosity increase, melting properties improvement
mitigate defects that might arise from fat reduction in the finished
viscosity increase, creamy texture development
product. The most important fat replacers used in ice cream and their
increase, melting properties improvement
cous than oligofructose and native inulin used as a fat replacer and
3.8 kcal/g
1.6 kcal/g
4 kcal/g
1 kcal/g
4 kcal/g
1 kcal/g
4 kcal/g
Oligofructose
Inulin
citrus
carbon atoms. Maltodextrin gel can easily combine with solid and
liquid fats to form a stable gel. Polydextrose (e.g., Litesse® produced
by Pfizer Inc., New York, NY, USA) is also produced by poly-
Cereal and fruit-based dietary fibers
Fructo oligosaccharides
but is used in frozen desserts because it has some fat sparing prop-
erties. Both maltodextrin and polydextrose are used in low-fat ice
cream as they produce minimal negative effects on production, shelf
Milk proteins
Maltodextrin
Polydextrose
Soy proteins
life and price of final product (Goff & Hartel, 2013; Güzeler, Kacar,
Plant Gums
& Say, 2011; Ohmes et al., 1998; Schmidt, Lundy, Reynolds, & Yee,
Table 1
Starch
1993).
• Milk proteins: Milk proteins consist of two major fractions: caseins
35
M. Akbari, et al. Trends in Food Science & Technology 86 (2019) 34–40
(80%) and whey proteins (20%). Concentrations of whey protein intestine. They have some functional properties in food products,
exceeding 50% can create products with functional properties that e.g., increase water holding capacity, emulsification and/or gel
are helpful as a fat replacer (Lucca & Tepper, 1994). Simplesse® 100 formation. Moreover, dietary fiber addition to foods can modify
(Nutra-Sweet Kelko Co., San Diego, USA) and Dairy-Lo™ (Cultor textural properties, avoid syneresis and improve shelf-life (Elleuch
Food Science, New York, NY, USA) are classified as protein-based fat et al., 2011).
replacer and derived from whey protein concentrate. Simplesse® 100 • Plant gums: plant gums such as agar, carrageenan, and guar are used
is a microparticulated spray dried powder that simulates emulsified in the frozen dessert products as emulsifiers and stabilizers
fat and Dairy-Lo™ is a modified whey protein concentrate that can (Romanchik-Cerpovicz, Costantino, & Gunn, 2006). These materials
form a gel-like network (Yazici & Akgun, 2004). are macromolecules, mostly polysaccharides that can interact with
• Soy proteins: soybean proteins is the most important vegetable water, develop the texture and viscosity of frozen dessert and give
protein source for food formulation and isolates are the most refined products a sense of lubricity and creaminess. However, they cannot
form of them. Soy proteins consist of two major components: 11S effectively mimic flavor-carrying properties of fat (Javidi & Razavi,
(glycinin) and 7S (β-conglycinin) globulins (Sorgentini, Wagner, & 2018; Rahimi, Khosrowshahi, Madadlou, & Aziznia, 2007).
Anon, 1995). The different treatments especially thermal treatment • Starch: Starch is a polymer containing glucose monosaccharaides
can be used to improve functional properties of soy proteins such as that is categorized into two fractions, amylose forms its linear
gelation, emulsification, foaming, and hydration by modification of fraction and amylopectin forms its branched fraction. Starch as one
their structure (Yamauchi, Yamagishi, & Iwabuchi, 1991). So far, of the most important functional food biopolymers is widely used in
few studies have been conducted on the use of soy protein as a fat many foods as a thickener, stabilizer, gelling agent, bulking agent,
replacer. In one of them it has been reported that, 50% fat-sub- and water retention agent (Aberoumand, 2011; Chiu & Solarek,
stituted ice cream with soy protein hydrolysates/xanthan gum 2009). Native starch works as a good stabilizer in food systems but
(SPH/XG) (96:4) had textural and sensory properties similar to that some limitations including low thermal and shear resistance or
of the control ice cream with 10% fat (Liu, Wang, Liu, Wu, & Zhang, thermal decomposition, limit its use in some industrial food appli-
2018). cations, while physical and/or chemical modification process can
• Cereal and fruit-based dietary fibers: cereal are one the most im- improve its functional properties and therefore stabilize it against
portant major source of cellulose, lignin and hemicellulose, while heating, shear, freezing or storage. Modified starches that are made
fruits are the primary source of pectin, gums and mucilage. Dietary from physical and/or chemical modification of native starch do not
fibers resistant to digestion and absorption in the human small have the limitations of native starch and can be used as fat replacer.
36
M. Akbari, et al. Trends in Food Science & Technology 86 (2019) 34–40
These derivatives are produced as partially or totally undigested, that of the controls thus the fat effect on the viscosity of samples was
therefore can be used in low-calorie foods (Hermansson & removed (Akalin & Erisir, 2008; Akin, Akin, & Kirmaci, 2007; Aykan,
Svegmark, 1996). Sezgin, & Guzel-Seydim, 2008; El-Nagar, Clowes, Tudorica, Kuri, &
Brennan, 2002; Karaca, Güven, Yasar, Kaya, & Kahyaoglu, 2009;
Soukoulis, Lebesi, & Tzia, 2009). However, Akalin et al. (2008) re-
4. Functions of fat replacers in low-fat ice cream ported that addition of 4% inulin to reduced or low-fat ice cream had no
effect on viscosity in comparison with that of 10% fat regular ice cream
4.1. Effect of fat replacers on the rheological properties of low-fat ice cream and Ismail, Al-Saleh, and Metwalli (2013) found also that inulin addi-
mix tion at level of 5% decreased the apparent viscosity of the low-fat ice
cream, due probably to the initial formation of inulin aggregates during
It has been reported that ice cream mixes show a non-Newtonian the aging period of the ice cream mix. These aggregates would contain
pseudoplastic flow due to behavior of aggregated fat globules and the inulin crystals with significant amounts of entrapped fluid, leading to
presence of polysaccharide stabilizers, meaning that viscosity is de- an increase in the volume fraction of the dispersed phase. They also
creased with increased shear rate. The Power Law model is generally reported that, apparent viscosity of low-fat ice cream containing 2.5%
used to characterize ice cream mixes, which is calculated by: inulin was more than that of low-fat ice cream produced without inulin.
σ=K γ n The ability of modified starches to improve texture in reduced-fat
ice cream depends on its type, dosage used and ice cream formulation
Where K is the consistency coefficient (Pa.sn, equal to viscosity when (especially fat reduction amount from ice cream). But in general,
n = 1); n, the flow behavior index, is a dimensionless number and also modified starches similar to other carbohydrate-based fat replacers can
reflects the closeness to Newtonian flow. For a pseudoplastic fluid such form hydrogen bonds with water molecules and increase ice cream
as ice cream mix n is less than 1. The term “apparent viscosity” is often viscosity and as a result improve melting behavior (Surapat &
used to describe the viscosity of an ice cream mix at a single constant Rugthavon, 2003). Aime et al. (2001) reported that adding 5% modified
shear rate, e.g., 25 mPa s at 100 s−1 (Aime, Arntfield, Malcolmson, & starch in light ice cream containing 8% fat increased viscosity com-
Ryland, 2001; Goff & Hartel, 2013). Numerous studies have evaluated pared to the control 10% fat, but viscosity of reduced and low-fat ice
rheological properties of reduced, low and non-fat ice cream containing cream containing inulin at the same concentration was lower than that
various fat replacers. Rheological parameters obtained by some of these of the control (Aime et al., 2001).
researches are presented in Table 2. According to recent studies, it has also been demonstrated that
Several studies concerning effect of inulin on the rheological prop- addition of whey-based fat replacers such as Simplesse® 100 to reduced
erties of ice cream mix have shown that inulin addition at different or low-fat ice cream cause an increase in mix viscosity compared to that
levels (from 1% to 9%) to ice cream mix increases viscosity of ice cream of regular ice cream mix owing to their water binding capacity (Adapa
mix compare to that of the control one. The interactions between the et al., 2000; Akalin et al., 2008; Ohmes et al., 1998).
inulin or oligofructose and liquid ingredients in ice cream mix can cause It seems that the ability of protein-based fat replacers to increase
immobilization of free water and increase viscosity of ice cream mix. In viscosity of ice cream mix is greater than that of carbohydrate-based fat
these studies, fat content of ice creams containing inulin was equal to
Table 2
Rheological parameters, K and n, for ice cream mix containing different fat replacers.
Apparent viscosity (mPa Consistency Flow behavior Explanation Reference
s−1) Coefficient (K, Pa sn) Index (n)
18.8–149.4 0.07–1.02 0.37–0.66 Addition of 5% pea modified starch to light, low-fat, and fat-free ice creama Aime et al. (2001)
952–22566 1.7–381.3 0.187–0.740 addition of 4% Inulin or 4% whey protein isolate to reduced-fat (6% fat) and Akalin et al. (2008)
low-fat (3% fat) ice creamb
1107–1512 – – Inulin Addition at different levels of 1 and 2% to the ice creams with Akin et al. (2007)
different sugar contentc
3350–3910 – – Addition of 4% oligofructose or 4% inulin to probiotic ice cream containing Akalin and Erisir (2008)
4% fatd
720–928 – – Low-fat ice cream fortified with inulin at different levels (2.5, and 5%) Ismail et al. (2013)
20–74 – – Regular, reduced-fat, low-fat ice cream containing polydextrose at different Li et al. (1997)
levels
26–1190 – – Free-fat ice cream containing various protein-based fat replacer Ohmes et al., (1998)
3570–74490 0.14–12.81 0.45–0.84 Ice cream enriched with dietary fiber sources (oat, wheat, apple and inulin)e Soukoulis et al. (2009)
42.8–88.2 – – Reduced-fat ice cream containing modified starch Surapat and Rugthavon
(2003)
6.6–17.9 – – Reduced-fat and low-fat ice cream containing 6% whey protein Yilsay et al. (2006)
- 2.6–12 0.36–0.5 reduced-fat, low-fat, and non-fat ice cream containing Simplesse® D100 or Karaca et al. (2009)
maltodextrin or inulin at different levelsf
290–808.8 – – Addition of SPH/XG ratios to ice cream at 50% fat substitutiong Liu et al. (2018)
- 0.26–1.99 0.65–0.73 Low-fat and light ice cream containing 0–6% milk protein concentrateh Mostafavi et al. (2016)
290–557 2.06–3.02 0.16–0.3 Reduced fat and light ice cream containing octenyl succinylated pearl millet Sharma et al. (2017)
starch (power law model)i
a
Apparent viscosity, K, and n for regular ice cream mix were 87.2, 0.547 and 0.433 respectively.
b
Apparent viscosity, K, and n for regular ice cream mix were 1573, 6.46 and 0.46 respectively.
c
Viscosity for regular ice creams containing 15, 18 and 21% sucrose were 1074, 1205 and 1398 respectively.
d
Apparent viscosity for regular ice cream was 1760.
e
Apparent viscosity, K, and n for control ice cream mix were 3520, 0.16 and 0.79 respectively.
f
K and n for regular ice cream were 6.4, and 0.47 respectively.
g
Apparent viscosity for regular ice cream was 316.6.
h
K and n for regular ice cream were 0.57, and 0.71 respectively.
i
Apparent viscosity, K, and n for regular ice cream mix were 417, 4.23 and 0.22 respectively.
37
M. Akbari, et al. Trends in Food Science & Technology 86 (2019) 34–40
replacers such as inulin or maltodextrin due to the functionality of the thermal diffusivity of ice cream in order that fat can act as an in-
proteins in improvement of emulsification and water binding in ice sulator in front of the heat that penetrates from perimeter into ice
cream. Adapa et al. (2000) indicated that using protein-based and cream. Additionally, fat stabilizes air cells in ice cream structure with
carbohydrate-based fat replacers do not enhance the elastic properties its surrounding by partially coalesced fat thereby it causes better re-
of ice cream but increase the viscous properties. They evaluated rheo- tention shape of ice cream during storage and consumption. Therefore
logical properties of ice creams by measuring storage modulus (G'), loss it is clear that low-fat ice creams have weaker melting properties in
modulus (G'´) and tan δ (G'´/G'). Similar results were reported by comparison with high-fat ice creams. Thermal diffusivity is calculated
Schmidt et al. (1993). by the following equation:
Replacing corn syrup with inulin also increases apparent viscosity of
α = k ρ−1 CP−1
ice cream because molecular weight of inulin is higher than corn syrup,
depending on DE, and can react with milk proteins (Schaller-Povolny & Where k is the thermal conductivity (W m−1 K−1), ρ is the density (Kg
Smith, 1999). m−3) and CP is the specific heat (J Kg−1 K−1) (Goff & Hartel, 2013).
Conflicting results have been reported by several researchers re-
4.2. Effect of fat replacers on the hardness of low-fat ice cream garding the effect of inulin on ice cream melting properties. Both Akalin
et al. (2008) and Akbari et al. (2016) showed that the low-fat ice creams
By reducing the fat content in ice cream formulations, the hardness containing different levels of inulin (even at 4% concentration) had a
is affected similar to other quality attributes in the finished product. It significantly weaker melting behavior if compared with the control ice
has been suggested that hardness of ice cream is inversely related to fat cream (without inulin and containing 10% fat), while El-Nagar et al.
content because fat reduction increases ice crystals in low-fat ice cream (2002) reported that inulin addition to yog-ice mixes reduced melting
and probably causes to a harder texture in ice cream thus it is expected rate. Akalin and Erisir (2008) also indicated that using both inulin and
that the hardness of the low-fat ice cream be higher than that of regular oligofructose in ice cream improved melting behavior; however in their
ice cream with equivalent formulation. Any differences in hardness may research all ice creams were manufactured with 4% milk fat, therefore
also be correlated to changes in freezing points as a result of higher the effect of fat content on melting rate was removed. Akin et al. (2007)
solute concentrations. Using carbohydrate-based fat replacers in low-fat also indicated that inulin incorporation retarded the ice cream melting
ice cream could improve textural properties because they can modify because inulin may act as a stabilizer by binding water molecules. In
hardness of low-fat ice cream similar to that of regular ice cream their study, fat content of all samples was also the same.
(Guinard et al., 1997). Fat replacers, especially those with low mole- It seems that the ability of starch derivatives such as maltodextrin to
cular weight, such as oligofructose and inulin, may cause freezing point improve melting properties of low-fat ice cream be better than inulin.
depression in low-fat ice cream. Oligofructose has a lower average Specter and Setser (1994) reported that the melting rate of reduced-fat
molecular weight than inulin, thus the freezing point of the mix is de- ice cream containing tapioca dextrin or potato maltodextrin and the
pressed more when it is used. control ice cream with regular fat were not different. Similar results
Akbari, Eskandari, Niakosari, and Bedeltavana (2016) showed that have been obtained by Surapat and Rugthavon (2003) who found the
adding inulin at different levels (2, 3, and 4%) in low-fat ice cream melting rate of most of reduced-fat ice cream containing modified
containing 2% fat decreased the hardness compared with the low-fat ice starch was not significantly different from the standard formula (con-
cream without inulin owing to water absorption and decrease of taining 8% fat) because the carbohydrate-based fat replacer could
freezing point. Inulin can improve the consistency of the low-fat ice probably form H-bond with water, which increased the viscosity of the
cream mix due to its gelling properties, which consequently can reduce ice cream mix thus increasing its resistance to melting.
rates of ice crystallisation. These observations are comparable with Only few researches have been done on the effect of protein-based
those reported by El-Nagar et al. (2002) who reported that inulin in- fat replacer on the melting rate of low-fat ice cream. Ohmes et al.
corporation at 5, 7 and 9% levels to low-fat ice cream (5% fat) de- (1998) showed that substitution of three selected protein-based fat re-
creased the hardness significantly compared to the low-fat ice cream. placers for milk fat to produce non-fat ice cream had no effect on the
According to Roland, Phillips, and Boor (1999) the hardness of the melting rate. While Roland et al. (1999) reported that MPC addition to
fat-free ice creams containing about 13% maltodextrin or combination low-fat ice cream did not influence the melting rate in comparison with
of 5.3% maltodextrin and 10.12% polydextrose was lower than that of that of non-fat ice cream made without fat replacer.
ice cream that contained 0.1% fat because addition of fat replacers to
fat-free ice cream decreased the amount of ice crystals in the finished
product. Using of modified starches as fat replacer can also decrease the 4.4. Effect of fat replacers on volume expansion (overrun)
volume of ice crystals in reduced-fat ice cream and provides a product
with hardness values equivalent to those of regular ice cream. Air cells are incorporated into ice cream mix in the freezing process
Protein-based fat replacers in contrast with carbohydrate-based and lead to an increase in ice cream volume, measured as overrun.
cause an increase in the hardness of low-fat ice cream. Large protein Overrun is calculated by the following equation:
networks caused by β-lactoglobulin may be responsible for changing Overrun% = [(weight of unit volume of ice cream mix) – (weight of
the characteristics of fluid surrounding the air cells and thereby in- unit volume of frozen ice cream)] × 100 × (weight of unit volume of
creasing hardness. Roland et al. (1999) showed that the addition of frozen ice cream).−1
milk protein concentrate (MPC) to fat-free ice cream significantly in- In most of studies regarding fat replacers in low-fat ice cream, re-
creased the hardness compared with the 0.1% fat ice cream. In another searchers have preferred to keep overrun of samples constant because it
study, Akalin et al. (2008) also reported that the hardness of reduced or affects other physical properties in ice cream such as melting behavior
low-fat ice creams containing 4% whey protein isolate was higher than and hardness. Conflicting results have been reported by recent re-
that of regular ice cream as well as reduced or low-fat ice creams searchers concerning effect of inulin addition on the overrun of ice
supplemented with 4% inulin. cream. Akalin and Erisir (2008) found that the overrun of ice cream can
be two times by addition of inulin while according to Akin et al. (2007)
4.3. Effect of fat replacers on melting rate of low-fat ice cream adding inulin had no effect on the overrun of ice cream.
Adapa et al. (2000) concluded that reduced-fat ice cream mixes
There is an indirect relation between melting rate and thermal containing carbohydrate-based fat replacers exhibited a viscous beha-
diffusivity property in ice cream, thus any factor that affects thermal vior owing to the capability for imbibing water, which would increase
diffusivity can influence melting rate. Milk fat or vegetable oils reduce the viscosity of the system. This increased viscosity could have been the
38
M. Akbari, et al. Trends in Food Science & Technology 86 (2019) 34–40
primary reason for decreased whipping abilities. Similarly, Karaca et al. caused to improve flavor in low-fat ice cream. Similarly, Schaller-
(2009) found waxy maze maltodextrin (N-Lite™ D, National Starch and Povolny and Smith (1999) reported an improvement in reduced-fat ice
Chemical GmbH, Hamburg, Germany) incorporation at high levels (6% cream containing inulin and Akin et al. (2007) also demonstrated that
for low-fat ice cream or 8% for non-fat ice cream) decreased the inulin incorporation did not influence sensory attributes of ice cream.
overrun compared to that of regular ice cream. Yilsay et al. (2006) also When inulin is dissolved in water or milk, it has ability to form inulin
reported that substitution of 6% whey protein fat replacer (Simplesse® microcrystals. Interaction of these microcrystals together causes a
100) for milk fat decreased the overrun in low or fat-free ice cream creamy texture to form and provides mouth feel similar to that of fat
mixes. (Franck, 2002; Niness, 1999).
Several papers have shown that fat replacers can cause some flavor Fat replacers are beneficial ingredients that are used in reduced, low
defects in reduced, low and fat-free ice creams. As proteins tend to bind or non-fat food products for compensating the textural and sensory
some flavor components, they can cause off-flavor or decrease flavor defects that might arise from fat reduction or removal. But no fat re-
intensity in food systems (Lucca & Tepper, 1994). Similarly, Hansen placer is suitable for all applications therefore they can be used in low-
and Heinis (1991) found that whey protein concentrate may decrease fat ice cream formulations in combination with each other to achieve
vanillin flavor intensity in ice cream because vanillin is an aromatic optimum quality. It has also been shown that developing reduced-fat
aldehyde and may react with whey protein concentrate. Sometimes ice creams that meet consumer expectation for flavor, texture and ap-
using maltodextrin in ice cream formulations can lead to off taste when pearance more than that of low or non-fat ice creams, and also suitable
they are inadequately refined or have been fermented. The off flavor melting behavior as the most important structural property in low and
that is formed is the same as caramel or malt flavor, called syrup flavor. fat-free ice cream, is not easily provided by fat replacers due to unique
Syrup flavor can cover vanilla flavor and is enhanced by cooked flavor role of fat in ice cream texture and melting behavior.
(Goff & Hartel, 2013).
Ohmes et al. (1998) evaluated sensory attributes of ice creams Acknowledgment
containing milk fat and whey protein-based fat replacers (added at a
concentration of 4.8%) and found that replacement of milk fat with The authors are especially indebted to Professor Douglas Goff, who
each of three fat replacers (Prolo11®, Simplesse® 100 and Dairy-Lo™) read and commented on a draft of manuscript.
had no significant effect on vanillin flavor but increased whey, syrup
and cooked milk flavor while ice cream containing milk fat had creamy References
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