APPLICATION OF RICE BRAN WAX ORGANOGEL TO SUBSTITUTE SOLID FAT AND ENHANCE UNSATURATED FAT CONTENT IN ICE CREAM

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APPLICATION OF RICE BRAN WAX ORGANOGEL TO SUBSTITUTE SOLID FAT AND ENHANCE UNSATURATED FAT CONTENT IN ICE CREAM

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dc.contributor.advisor Goff, Doug
dc.contributor.author Zulim Botega, Daniele
dc.date 2012-01-23
dc.date.accessioned 2012-01-25T17:21:13Z
dc.date.available 2012-04-30T05:00:08Z
dc.date.issued 2012-01-25
dc.identifier.uri http://hdl.handle.net/10214/3291
dc.description.abstract The objective of this study was to investigate the potential application of rice bran wax (RBW) organogel to replace solid fat content and create the fat network in ice cream. Ice creams with 10% fat or 15% fat were formulated with RBW organogel as the fat source, and two different emulsifiers were used: polmo, a commercial blend of emulsifiers which contains 80% mono- and diglycerides and 20% polysorbate 80, and Glycerol monooleate (GMO). Candelilla wax (CDW) organogel and carnauba wax (CBW) organogel were also tested for comparison. RBW organogel had the ability to form and sustain structure in 15% fat ice creams when GMO was used as the emulsifier. Transmission electron microscopy revealed that the RBW crystal morphology within the fat droplet, when GMO was used as the emulsifier, was characterized by the growth of crystals at the outer edge of the droplet which increased fat destabilization and network formation. en_US
dc.description.sponsorship Nestlé Product Technology Centre, France en_US
dc.language.iso en en_US
dc.subject Ice cream, organogel, rice bran wax, ice cream structure en_US
dc.title APPLICATION OF RICE BRAN WAX ORGANOGEL TO SUBSTITUTE SOLID FAT AND ENHANCE UNSATURATED FAT CONTENT IN ICE CREAM en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US


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