Aplicação de tecnologia de oleogéis com óleo de girassol e cera de abelha na produção de gelado comestível a base de leite

Abstract

The substitution of saturated fats for the unsaturated ones is trending in food industry and can also be applied to ice cream, product which structural base leans on the interaction and proportion between lipids and proteins. With the purpose of substituting Palm Fat, which is the most used fat in ice creams with a saturated fat portion up to 50%, an oleogel constituted by sunflower oil and beeswax was used. The oil, which has only 13% of saturated fat and is low cost as well, had its melting point elevated by the wax, which has little to no saturated lipids. Proportions of wax to oil varied from 5-10% in a total of 10 essays through Central Rotational Compound Design, evaluating the oleogel influence in viscosity for partial and total substitutions. The obtained ice cream formulae were physical-chemically analyzed (pH, soluble solids, humidity, titrable acidity, ashes, colorimetry, rheology, lipids, melting rate, water activity, reducing sugars, overrun and mix viscosity). The formulae that presented better similarity to control ice cream – with only palm fat – were also submitted to Scanning Electron Microscopy (SEM). It was concluded that it is possible to substitute up to 97,8% of palm fat in ice cream using oleogel with 5,7% of beeswax, creating a product rheological, structural and physical-chemically similar to what is available in the market, with no difference in product color. However, a raise in Ashes content was observed according to higher quantities of beeswax employed, which can be explained by the mineral composition of this component.