How do saturated mono and diglycerides affect the flavor profile of ice cream?
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Saturated mono and diglycerides play a crucial role in influencing the stability and texture of ice cream. Monoglycerides (MGs) and diglycerides (DGs) are capable of forming supramolecular structures that can retain solvents, impacting the overall characteristics of ice cream. Specifically, the fatty acid composition and degree of unsaturation of monoglycerides affect the stability and aeration performance of frozen desserts. Unsaturated monoglycerides have been found to outperform saturated ones in terms of stability, with lower meltdown rates and better resistance to condensation of fat droplets. Additionally, novel ice-cream coating fats based on diglycerides with specific fatty acid content have been developed to enhance the properties of ice cream. These findings collectively suggest that the composition of saturated mono and diglycerides can significantly impact the flavor profile and overall quality of ice cream.
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| Papers (5) | Insight |
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13 Citations | Saturated mono- and diglycerides from butterfat alter ice cream flavor due to their unique fatty acid profile, lower melting range, and improved emulsification properties compared to commercial emulsifiers. |
| Saturated mono and diglycerides with specific content in ice-cream coating fats influence flavor by contributing to the overall fat composition, enhancing mouthfeel, and stability. | |
| Not addressed in the paper. | |
6 Citations | Not addressed in the paper. |
Open access•Journal Article 1 Citations | Not addressed in the paper. |
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