Research Article

Received: 4 May 2023 Revised: 1 June 2023 Accepted article published: 3 June 2023 Published online in Wiley Online Library: 18 June 2023

(wileyonlinelibrary.com) DOI 10.1002/jsfa.12768

The impact of glycerol monostearate's

similarity to fats and fatty acid composition
of fats on fat crystallization, destabilization,
and texture properties of ice cream
Mengdi Zhao,b,c,d,a Ling Chen,a,b,c,d Fei Liu,a,b,c,d Fang Zhong,a,b,c,d
Maoshen Chen,a,b,c,d* Huajin Jin,e,f Jingran Kang,e,f Juan Wue,f and Jun Xue,f

Abstract
BACKGROUND: Fat significantly affects the properties of ice cream. Prior studies have investigated the correlation between fat
crystallization, fat destabilization, and ice cream quality. However, the role of fatty acid composition, the similarity between fat
and emulsifier in these characteristics, and their impact on final product quality remains unclear.
RESULTS: To investigate the influence of the fatty acid composition of fats, as well as their similarity to glycerol monostearate
(GMS), on fat crystallization and destabilization during the aging and freezing stages, ice creams were formulated using a com-
bination of two types of fats (coconut oil and palm olein) in five different ratios. In oil phases, decreased saturation of fatty acids
(from 93.38% to 46.69%) and increased similarity to GMS (from 11.96% to 46.01%) caused a reduction in the maximum solid fat
content. Moreover, the rise in unsaturated long-chain fatty acids (from 34.61% to 99.57%) and similarity to GMS enhanced the
formation of rare and coarse fat crystals, leading to a sparse crystalline network. This, in turn, reduced the crystallization rate
and the stiffness of the fat in emulsions. Assuming consistent overrun across all ice creams, the enhanced interactions between
fat globules in ice cream improved its hardness, melting properties, and shrinkage.
CONCLUSION: The crystalline properties of fat in emulsions were influenced by oil phases, impacting fat destabilization and
ultimately enhancing the quality of ice cream. The present study offers valuable insights for the optimization of fat and mono-
glyceride fatty acid ester selection, with the potential to improve ice cream quality.
© 2023 Society of Chemical Industry.
Supporting information may be found in the online version of this article.

Keywords: fat crystallization; fat destabilization; glyceryl monostearate; similarity; ice cream quality

INTRODUCTION to obtain a high-quality product, it is generally accepted that at

The structure of ice cream determines several important texture least two-thirds of the fat is solid at an aging temperature
properties of the final product, such as hardness, shrinkage, and (e.g. 4°C).16 According to a study by Cheng et al.17 the incorpora-
melting resistance.1-5 The formation of ice cream structure is tion of oleic acid glyceride in anhydrous butterfat and coconut
largely related to the various ingredients used in the formula.6-9
Generally, ice cream contains 10–16% fat.10-12 Fat crystallization
mainly occurs in the aging stage and freezing stage of ice cream * Correspondence to: M Chen, State Key Laboratory of Food Science and Resources,
preparation.13 This may lead to a change in solid fat content Jiangnan University, Wuxi 214122, China. E-mail: [email protected]
(SFC), crystallization behavior, and fat destabilization, which have
a State Key Laboratory of Food Science and Resources, Jiangnan University,
crucial effects on the structural and textural properties of ice Wuxi, China
cream.
Many studies have investigated the effects of fat crystallization b Science Center for Future Foods, Jiangnan University, Wuxi, China
and destabilization on the quality of ice cream. In a study of ice
c School of Food Science and Technology, Jiangnan University, Wuxi, China
cream prepared with palm kernel oil and high oleic sunflower oil,
it was found that blends comprising 60–80% solid bulk fat pro- d International Joint Laboratory on Food Safety, Jiangnan University, Wuxi,
duced the highest degree of fat partial coalescence and lowest China
melting rate.14 A higher SFC provided a higher hardness of ice
e Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
cream (e.g. ice crystals), which reduced the shrinkage volume of
6837

ice cream after temperature fluctuations.15 For non-dairy ice cream, f Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai, China

J Sci Food Agric 2023; 103: 6837–6848 www.soci.org © 2023 Society of Chemical Industry.
 10970010, 2023, 14, Downloaded from https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.12768 by University Osijek, Wiley Online Library on [04/04/2025]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
www.soci.org M Zhao et al.

oil led to augmented crystal growth, which caused fat destabili- oil were first premixed and then mixed with water at 65°C.
zation and decreased the rate of melting in ice cream. The dense The liquefied fat was gradually introduced into a shear emul-
distribution of tiny fat crystals in whipped and aerated products sifying mixer until homogeneity was achieved, followed by
formed a delicate network structure, which contributed to the agitation for 25 min to produce a coarse emulsion. Pre-
firmness and stability of the structure of the final product.18,19 emulsions were pre-homogenized at 1352.8 × g for 5 min
To sum up, current studies on the impact of fat on ice cream (T18; IKA, Staufen, Germany) and then homogenized with a
quality primarily focus on variations in SFC within the fat itself, two-stage single-piston homogenizer (15 MPa pressure on
as well as the crystallization behavior and destabilization degree the first stage and 3 MPa on the second stage; Panda Plus
of the emulsion in which the fat is present, which in turn affect 2000; GEA Niro Soavi, Parma, Italy). The freshly prepared ice
ice cream quality. However, the impact of fatty acid composition cream mix was rapidly cooled to 4°C in a cold water machine
of fats on the crystallization characteristics and their relationship (ICA-3M; Kansa Referigration, Shanghai, China) and subse-
with fat destabilization and the ultimate quality of ice cream quently aged overnight at 4°C.
remains uncertain.
Preparation of ice cream
In addition, the emulsifiers that surround the fat globules can
After overnight aging at 4°C, ice cream samples were extruded in
have an impact on the crystallization of fats.9 Up to now, much
a continuous ice cream machine (Frunt-N05; RUNCHEN, Shanghai,
of the research on emulsifiers in emulsions has primarily concen-
China) and collected in an ice cream cup (130 mL). The draw tem-
trated on their properties at the oil–water interface,20,21 their sub-
perature of ice cream was set at −5°C, whereas the target overrun
stitutability for proteins,20,22,23 and their templating effects on fat
was maintained at 85%. The ice cream samples were quickly hard-
nucleation,23-25 However, there have been limited investigations
ened in a freezer at −40°C for 3 h and then stored at −18°C at
on the influence of matching degree of fatty acids between fats
least for 24 h prior to analysis.
and emulsifiers on fat crystal growth. Therefore, the similarity
analysis between emulsifiers and fats can provide information Fat crystallization behavior during cooling
about the growth of fat crystals, which is closely related to fat Differential scanning calorimetry
globule interactions and the rigidity of the three-dimensional
Differential scanning calorimetry (DSC) was used to track the
(3D) network structure of ice cream and the final product's
non-isothermal thermal behavior of the oil phase and its emul-
performance.
sified fat. The sample amount for this test dish was 5–10 mg,
The present study aimed to examine the impact of fats with
and the DSC instrument (TA Instruments, New Castle, DE, USA)
varying fatty acid compositions, as well as the similarity of fatty
was calibrated using indium (TA Instruments). To remove crystal
acids between emulsifier–glycerol monostearate (GMS) and
memory, samples were heated from 23 to 65°C and maintained
fats, on fat crystallization, destabilization, and, ultimately, ice
for 5 min. Later, they were cooled to −10°C (for emulsions) or
cream quality. To explore the relationship between fat crystal-
−40°C (for oil samples) and maintained for 5 min. Finally, sam-
lization, fat destabilization, and ice cream quality, thermal
ples were reheated to 65°C.26 The process of heating and cool-
characteristics, fat crystallization kinetics, SFC, rheological
ing were all at a rate of 5°C min−1. The following thermometric
properties, microstructure, crystal form of fat, and fat particle
parameters were used to measure the crystallization and melt-
size were studied. The hardness, melting resistance, shape
ing behavior of fat in the oil phase and emulsion: temperature
retention, and shrinkage resistance of ice cream were analyzed
of initial crystallization (Tc onset, °C; signal of first heat flow
under the same overrun of ice cream. Based on the present
release), the temperature of final melting (Tm endset, °C; melt-
study, we can optimize the selection of fats and monoglycer-
ing completion temperature upon reheating), and heat of crys-
ide fatty acid esters, providing insights for improving the qual-
tallization (ΔHc, J g−1). Tm endset and Tc onset were used to
ity of ice cream.
construct the ΔT value, which indicated the high supercooling
impact before fat crystallization.
MATERIALS AND METHODS The fat crystallizes during the cooling process. The percentage
Materials of partially crystallized fat in the emulsion at −5°C (the exit tem-
Coconut oil (CO) and palm olein (PO) were purchased from Yihai perature of ice cream in the freezing stage) to the total fat was
Kerry (Shanghai, China). Sucrose was purchased from a local mar- expressed as the crystalline SFC (CSFC, %).26 According to the
ket. Skim milk powder (SMP) (333 g kg−1 protein content), malto- enthalpy value and area in the crystallization process, it was calcu-
dextrin, stabilizers, and GMS were kindly provided by a local ice lated as:
cream manufacturer. The HLB (i.e. hydrophilic/lipophilic/balance)
value for GMS was 4.5. The fatty acid composition of fats and AT
CSFC ð%Þ = ×100 ð1Þ
emulsifier was outlined in the Supporting information ΔHEC
(Appendix S1).
where ΔHEC is heat of crystallization in the emulsion and AT is the
Sample preparation integral area on the crystallization curve from Tc onset to −5°C in
Preparation of ice cream mix the emulsion.
Ice cream emulsions were prepared based on (all in weight
proportion) 90 g kg−1 fat, 90 g kg−1 SMP (30 g kg−1 protein), Crystallization kinetics analysis
130 g kg−1 sucrose, 50 g kg−1 maltodextrin, 2 g kg−1 GMS, The non-isothermal kinetic of emulsified fat in emulsions at differ-
and 2 g kg−1 stabilizer (the total solids content is 364 g kg−1). ent proportions of CO and PO were analyzed from the DSC data.
We adjusted the speed of the cantilever stirring paddle to The Avrami equation was commonly used to analyze the iso-
approximately 54.1 × g when the constant temperature water thermal crystallization kinetics,27 which described the change in
6838

bath was stabilized at 65°C. Next, all of the ingredients except the fraction of crystallized fat over time:

wileyonlinelibrary.com/jsfa © 2023 Society of Chemical Industry. J Sci Food Agric 2023; 103: 6837–6848
 10970010, 2023, 14, Downloaded from https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.12768 by University Osijek, Wiley Online Library on [04/04/2025]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
Selection of specialized fats and emulsifiers for ice cream www.soci.org

X ðtÞ=1 – exp ð−kt n Þ ð2Þ Freezing stage characteristics

Overrun
where k is the crystallization rate constant, n is the Avrami expo- Overrun of ice cream was measured by contrasting the weight of
nent and X(t) is the relative crystallinity at time t, which needs to a specific volume of ice cream to that of a similar volume of ice
be converted into a function of time: cream emulsion, according to9,30:
ðt
Weight of emulsion−weight of ice cream
ðdHC =dtÞdt Overrun ð%Þ = ×100
weight of ice cream
X ðt Þ = 0
ð3Þ
ΔHC ð5Þ

where dHC is the heat of crystallization released in an infinitesimal

period of time and ΔHC is the total crystallization heat in a crystal- Fat globule size distribution
lization peak at a certain cooling rate. The crystallization rate con- The particle size distribution of the ice cream mix and the ice
stant needs to be corrected by the cooling rate in the non- cream (melted at 4°C) was analyzed using a Malvern Mastersizer
isothermal crystallization process: 3000 (Malvern Instruments Ltd, Malvern, UK). Deionized water
with a refractive index of 1.33 was utilized for sample dilution,
lg k whereas the refractive index of fat was measured as 1.45.17,27
lg k z = ð4Þ
D The measurements were conducted at an ambient temperature
of 23°C and were replicated in triplicate. The particle size distribu-
where k z is the calibration rate constant and D is the cooling rate.
tion of ice cream mixes exhibited a predominant peak below
10 μm, whereas ice cream with fat destabilization displayed mul-
Aging stage properties tiple peaks. The volumetric ratio of peaks beyond 10 μm to the
NMR total peak reflects the degree of fat destabilization.18
A NMR instrument (Niumag Electronic Technology Co., Ltd,
Shanghai, China) was used to measure the SFC of the oil phase. Hardness
The NMR tubes were filled with a mixture of fat and emulsifier, giv- A TA-XT Plus texture analyzer (Stable Micro Systems, Godalming,
ing a total volume of 6 mL. To erase crystal memory, the tubes UK) was applied to measure the ice cream's hardness after it
were equilibrated first at 65°C for 30 min before analysis.28 Subse- was solidified at −18°C. Samples were measured immediately
quently, the tubes were moved to a water bath with a constant after being transferred from the refrigerator, and each sample
temperature of 4°C. The SFC of the sample was measured in underwent at least three parallel tests. The probe utilized was
real-time at intervals starting at 0 min for 180 min in total. Mea- the P5/Cylinder stainless model (Stable Micro Systems, Godalm-
surements were made in three duplicates. ing, UK) with a trigger force of 5 g. The depth of the test was
20 mm, and the speed of the test was 3 mm s−1.9 Ice cream hard-
X-ray diffraction (XRD) ness was recorded as the peak compression force the probe used
XRD patterns of the oil samples (bulk oil with 2 g kg−1 emulsifiers) to pierce through the sample (−18°C).31
stored at 4°C overnight were obtained using a D2 PHASER X-ray
diffractometer (Bruker AXS, Karlsruhe, Germany). All samples were Melting behavior
scanned in the angular region of 2⊔ = 1–30° with a step size of The samples were taken out of their packaging container
0.05°. The generator of the X-ray diffractometer was set to an (130 mL) and placed on a 180 × 180 mm metal grid with
operating voltage of 30 kV and an operating current of 10 mA. 3 × 3 mm openings and then left to sit at ambient temperature
(25°C).14 The serum passing through the screen was collected
and weighed every 5 min for a total time of 180 min.9 The mea-
Polarized light microscopy
surements were performed in triplicate. The metrics listed below
To study oil crystallization, emulsifiers (2 g kg−1, w/w) were mixed were taken from the recorded data to explain the samples' melt-
into melted fat and stirred to ensure dissolved completely. The ing behavior18: (i) mass loss (%), which was taken as the loss of
mixture was maintained at 70°C for 30 min to eliminate the histor- the ice cream in percentage over time; (ii) melting rate (%
ical crystallization.23,29 One droplet of liquid oil was placed on a min−1), which correlated with the slope of the weight against
preheated (70°C) glass slide and covered with a coverslip. The the time curve; (iii) the remaining mass percentage (%), which
sample was quickly cooled at 4°C to experience isothermal crys- was taken as the remainder of the ice cream in percentage after
tallization for 12 h. Subsequently, samples were visualized with complete melting; and (iv) shape retention, which indicated the
a polarized light microscope (DM2700P; Leica, Wetzlar, ice cream shape retention ability at 60 min.
Germany) equipped with a digital camera.
Shrinkage
Oscillatory rheology Each sample with the same overrun was put in a warming box for
Using a stress-controlled DHR3 rheometer (TA Instruments), tiny 48 h. The temperature cycle comprised alternating periods of 1 h
deformation oscillatory tests were used to investigate the micro- at 15°C and 1 h at −25°C, with a total cycle duration of 2 h. The
structure of crystalline emulsified fat in emulsions. A 40-mm variable-temperature procedure was 24 cycles in total. After com-
parallel-plate design with a gap of 1 mm was used for frequency pletion of the procedure, the samples were transferred to a refrig-
sweep studies, and samples were tested to 0.05–5 Hz at a con- erator set at −80°C and subjected to a freezing period of 1 h.
stant strain of 0.5% (within the linear viscoelastic range). Each When measuring the shrinkage and collapse volume, it was nec-
6839

sample was tested at least three times at 4°C. essary to use cold water (4°C) and pour it into the gap along the

J Sci Food Agric 2023; 103: 6837–6848 © 2023 Society of Chemical Industry. wileyonlinelibrary.com/jsfa
 10970010, 2023, 14, Downloaded from https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.12768 by University Osijek, Wiley Online Library on [04/04/2025]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
www.soci.org M Zhao et al.

cup wall until the liquid level reached the rim. The recorded vol- The ΔT values reflecting the high undercooling effect before fat
ume of water was the volume of ice cream shrinking and crystallization were calculated by the end melting temperature
collapsing. (Tm endset) and Tc onset.27 Compared with PO, CO has fewer types
of fatty acids and a higher content of medium-chain fatty acids
Statistical analysis (see Supporting information, Appendix S1) and less crystallization
All tests were performed in at least three duplicates and the driving force. These differences made the undercooling of CO
results were calculated as the mean ± SD. SPSS, version 19.0 higher than PO, and there was a trend for a decrease with the
(IBM Corp., Armonk, NY, USA) was utilized to conduct the statisti- decrease of the proportion of CO. The ΔHc value is a reflection
cal analysis. Analysis of variance was implemented to study the of the SFC during crystallization. Table 2 shows that the ΔHc value
data and Duncan's multiple range test was applied to evaluate reduces with a decreasing CO proportion, in direct proportion to
mean differences. P < 0.05 was considered statistically significant. the saturation of fatty acids. This phenomenon also suggested a
different interaction between fat and emulsifier. CO and PO have
different fatty acid compositions and subsequent different simi-
RESULTS AND DISCUSSION larities of fatty acids between fat and GMS. The matching degree
Characteristics of the oil phase of fatty acid between CO and GMS is 11.96%, which is lower than
The fatty acid composition of fat and its similarity to glycerol that of match levels between PO and GMS (46.01%) (Table 1). An
monostearate increased level of similarity between fat and emulsifier may result
CO and PO were mixed in different proportions, and the contents in higher adsorption of the emulsifier onto the crystal surface dur-
of saturated fatty acids and long-chain fatty acids are shown in ing the triglyceride arrangement process. This, in turn, may pro-
Table 1. With decreasing CO percentage, the saturation level of mote co-crystallization between the emulsifier and the oil,
fatty acids in the five bulk fat samples decreased from 93.38% to leading to interference with the growth of the oil's crystal and
46.69%, whereas the content of long-chain fatty acids increased subsequent enhancement of crystallization inhibition. Conse-
from 34.61% to 99.57%. Fat-GMS similarity refers to the part jointly quently, the crystallization inhibition resulted in a reduction
covered by the fatty acid composition of fat and GMS, which is in ΔHc.
their intersection. As evident from Table 1, an increase in the per-
centage of PO resulted in a higher similarity between fat and GMS, SFC of the oil phase
with the similarity percentage rising from 11.96% to 46.01%. Figure 1(c) shows the SFC of fat at 4°C for 3 h. A reduction in the
CO ratio resulted in a prolongation of the duration required to
Crystallization behavior of fat in the oil phase attain the plateau, which represented the highest level of SFC.
The crystallization and melting curves of fats in the oil phase were This meant that PO crystallized slowly and took a longer aging
studied by DSC (Fig. 1a,b). Table 2 shows the onset temperature time for fat crystallization than CO, such that the required crystal-
(Tc onset), crystallization undercooling (ΔT), and crystallization lization induction time increased, which was consistent with the
enthalpy values (ΔHc) of fat crystallization in the oil phase. The findings of Su et al.32 This statement can be construed as convey-
DSC curves of CO mainly had two exothermic peaks (Fig. 1a). ing two main points. First, the saturated and unsaturated fatty
The small peak appeared in the range of 5 to 10°C, and the main acid contents in PO were found to be almost equivalent, as shown
peak appeared in the range from −5 to 5°C. From Table 1, CO had in the Supporting information (Appendix S1). This resulted in a
a higher content of saturated fatty acids than PO. However, Tc sequential crystallization phenomenon, where saturated fatty
onset was significantly lower than PO. The first exothermal peak acids with higher melting points crystallized before unsaturated
shifted to the right and Tc onset increased as the proportion of fatty acids with lower melting points, leading to a wide range of
CO decreased (Fig. 1a and Table 2). The explanation for this is that crystallization temperatures, as depicted in Fig. 1(a).28 Second, a
the crystallization temperature of fats is positively correlated with reduction in the CO ratio resulted in decreased fatty acid satura-
the content of long-chain fatty acids because higher levels of tion and enhanced affinity with GMS (Table 1), whereas the eutec-
long-chain fatty acids result in higher melting points and crystalli- tic effect hindered oil crystal growth and retarded crystallization.
zation temperatures of fats.17,27 Figure 1(b) shows multiple endo- The saturated fatty acid content of CO is higher (approximately
thermic peaks with the increase of PO ratio during reheating at 5° 93%) than that of PO (approximately 47%) (Table 1). Compared
C min−1. In the melting experiment, the low melting point com- with PO, the SFC of CO at 4°C was higher (about 85%) at the same
ponent of PO melted first, and the high melting point-long-chain time, and the maximum of SFC decreased with the decrease of CO
fatty acid melted later. proportion. The observed phenomenon exhibited a direct

Table 1. Contents of saturated fatty acids and long chain fatty acids in bulk fats and their similarity to GMS

Bulk fat Saturated (%) Long-chain fatty acid (%) Similarity to GMS (%)

CO 93.38 ± 0.48 e 34.61 ± 0.23 a 11.96 ± 0.11 a

CO:PO = 2:1 77.82 ± 0.11 d 56.26 ± 0.09 b 23.31 ± 0.18 b
CO:PO = 1:1 70.03 ± 0.02 c 67.09 ± 0.04 c 28.98 ± 0.00 c
CO:PO = 1:2 62.25 ± 0.13 b 77.92 ± 0.01 d 34.66 ± 0.03 d
PO 46.69 ± 0.01 a 99.57 ± 0.04 e 46.01 ± 0.25 e

Note: Data are the mean ± SD of three replicates or more. Means with different lowercase letters within a column are significantly different (P < 0.05).
6840

Abbreviations: CO, coconut oil; GMS, glycerol monostearate; PO, palm olein.

wileyonlinelibrary.com/jsfa © 2023 Society of Chemical Industry. J Sci Food Agric 2023; 103: 6837–6848
 10970010, 2023, 14, Downloaded from https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.12768 by University Osijek, Wiley Online Library on [04/04/2025]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
Selection of specialized fats and emulsifiers for ice cream www.soci.org

Figure 1. DSC (a) cooling and (b) melting curves of the oil phase based on different CO proportions and GMS. (c) SFC at aging temperature (4°C) as a
function of time in the oil phase (bulk fat with 0.2% GMS). (d) XRD patterns of bulk oil with 0.2% emulsifiers after storage at 4°C overnight. CO, coconut
oil; DSC, differential scanning calorimetry; GMS, glycerol monostearate; PO, palm olein; SFC, solid fat content; XRD, X-ray diffraction.

Table 2. Crystallization parameters of oil phases containing different proportions of CO and PO

Fat-GMS Tc onset (°C) ΔT (°C) ΔHc (J g−1)

CO 7.54 ± 0.01 a 17.13 ± 0.00 c 101.8 ± 2.64 e

CO:PO = 2:1 8.02 ± 0.00 b 14.82 ± 0.01 ab 81.75 ± 0.33 d
CO:PO = 1:1 12.92 ± 0.02 c 14.21 ± 0.30 a 75.40 ± 0.68 c
CO:PO = 1:2 12.97 ± 0.12 c 14.56 ± 0.07 ab 68.85 ± 1.01 b
PO 14.78 ± 0.00 d 14.42 ± 0.11 ab 59.15 ± 0.50 a

Note: Data are the mean ± SD of three replicates or more. Means with different lowercase letters within a column are significantly different (P < 0.05).
Abbreviations: CO, coconut oil; GMS, glycerol monostearate; PO, palm olein; Tc onset, temperature of initial crystallization; ΔT, crystallization under-
cooling; ΔHc, crystallization enthalpy values.

proportionality to the concentration of saturated fatty acids XRD pattern of the CO-GMS sample showed two strong diffraction
within the fat. A decrease in saturation levels engendered an ele- peaks around 2⊔ = 3.8 Å and 4.2 Å, indicating the existence of ⊎'
vation in the similarity of fat and GMS (Table 1), thereby impeding crystal form in the system. The ⊎' crystal form is small and uniform,
the growth of oil crystals and showing fewer crystal contents. easily forming a delicate network structure, which is the ideal crys-
tal for ice cream, margarine, etc.33,34 It also showed a peak at
Crystal form of fat in the oil phase about 4.15 Å of the corresponding ⊍ crystal form, indicating that
As shown in Fig. 1(d) XRD analysis further confirmed the crystal the crystal growth rate was fast.35 The ⊍ crystal form is the most
6841

form of the oil samples. During the process of short spacing, the unstable. Therefore, with the reduction of CO proportion, the

J Sci Food Agric 2023; 103: 6837–6848 © 2023 Society of Chemical Industry. wileyonlinelibrary.com/jsfa
 10970010, 2023, 14, Downloaded from https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.12768 by University Osijek, Wiley Online Library on [04/04/2025]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
www.soci.org M Zhao et al.

sample's crystal form gradually changed from the ⊍ crystal form to emitter crystals in Fig. 2(b), a significant amount of small and
the ⊎' crystal form and then to the ⊎ crystal form. For oil samples of uniform crystals was still present. Conversely, the fat crystals
CO:PO = 1:2 and PO, strong diffraction peaks all appeared near formed in Fig. 2(d,e) exhibited a coarse and uneven texture, dis-
4.6 Å, which represented the ⊎ crystal form. The ⊎ crystal form is playing a sparse and rough crystal network structure. On the
coarse and hard, showing sparse crystal networks. This may be one hand, these outcomes were the result of lower levels of sat-
because the two samples are rich in unsaturated long-chain fatty urated fatty acids and higher levels of fat-GMS similarity, which
acids that tend to form ⊎ crystal form.36 inhibited the creation of the oil's crystals. As a result, there were
fewer fat crystals present and the single crystal size increased.
Microstructure of the fat crystal network in the oil phase On the other hand, the long-chain components initially pro-
Figure 2 presents the fat crystallization patterns at different CO duced high melting crystals and subsequently co-crystallized
ratios, demonstrating distinct crystal morphologies correspond- with low melting crystals during cooling, resulting in heteroge-
ing to varying lipid compositions. At 4°C, the fat crystals in neous and massive crystals, as the amount of long-chain fatty
the CO-GMS oil sample (Fig. 2a) were small and dense, forming acids increased. The observed phenomenon can be attributed
a microscopic form from small granular crystals to large emitter to the crystal type (Fig. 1d), where ⊎' crystals exhibit fine and
crystals, which promoted the crystallization process to form a uniform characteristics, whereas ⊎ crystals tend to be thick
denser crystal structure. This result may be relevant to the high- and hard. Additionally, the findings aligned with the outcomes
est saturated fatty acid content and crystal content in lower of SFC, where an increase in the crystallization induction time
temperatures of the CO-GMS oil sample. As the CO/PO ratio resulted in the formation of larger and more stable crystal
decreased, although there was a decrease in the number of nuclei.

Figure 2. Polarized light images of bulk fat with 0.2% GMS after 12 h storage at 4°C (bar = 100 μm). (a) CO; (b) CO:PO = 2:1; (c) CO:PO = 1:1; (d) CO:-
6842

PO = 1:2; (e) PO. CO, coconut oil; GMS, glycerol monostearate; PO, palm olein.

wileyonlinelibrary.com/jsfa © 2023 Society of Chemical Industry. J Sci Food Agric 2023; 103: 6837–6848
 10970010, 2023, 14, Downloaded from https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.12768 by University Osijek, Wiley Online Library on [04/04/2025]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
Selection of specialized fats and emulsifiers for ice cream www.soci.org

Characteristics of ice cream mix observed within the emulsion were significantly reduced com-
Crystallization behavior of fat in ice cream mix pared to those within the oil phase, indicating the presence of cer-
The following study provides a depiction of the crystallization and tain fats in a liquid state within the emulsion. Based on the
melting curves of fats within the emulsion (Fig. 3a,b). Additionally, information presented in Table 1 and the Supporting information
Table 3 presents crucial thermal parameters such as Tc onset, ΔT, (Appendix S1), it can be observed that a reduction in CO ratio led
and ΔHc. In comparison with the crystallization curves obtained to an increase in the types of fatty acids and the concentration of
from the oil phase (Fig. 1a), those acquired from the emulsion sam- long-chain fatty acids. This, in turn, resulted in a stronger driving
ples exhibited delayed exothermic peaks (Fig. 3a) and notably post- force for crystallization, ultimately causing a decrease in the ΔT
poned Tc onset (Table 3). The reason for this supercooling value. However, it is worth noting that the ΔHc value exhibited a
phenomenon was that the fat spheres of the emulsion were highly gradual decrease, possibly attributed to alterations in the growth
dispersed, and the formation of crystals in one fat sphere cannot behavior of fat crystals.
completely induce the crystallization of other fat spheres. There- To obtain a deeper insight into the modifications in crystal
fore, the crystallization probability was small and the crystal nuclei growth characteristics that arise throughout the process of fat
and crystals needed to be formed at lower temperatures.37,38 In the crystallization, the crystallization kinetics with respect to growth
emulsion, two endothermic peaks gradually appeared with the rate and size were analyzed using the Avrami model modified
increase of PO proportion. The area of endothermic peaks became by Jeziorny.39 Upon analyzing the crystallization curve using the
smaller in the range of 10–25°C, whereas wide endothermic peaks Jeziorny method, the obtained kinetic parameters, namely n and
appeared in the range −5 to 10°C (Fig. 3b). Kz, are tabulated in Table 4. The results revealed that five emul-
Furthermore, the ΔT value of fat within the emulsion exhibited a sions exhibited n values falling within the range 1–1.5, yet there
higher magnitude compared to that of the oil phase. This occur- was no obvious increase in the number of crystal contact points
rence was attributed to the emulsion's lower Tc onset and crystal- in the emulsion. Therefore, the main crystallization kinetic param-
lization driving force, in addition to its higher supercooling degree eter that affects the crystal size is the crystallization rate Kz. For the
relative to the oil phase. Moreover, the ΔHc values of fats crystallization rate constant Kz, the Kz values of the five emulsified

Figure 3. DSC (a) cooling and (b) melting curves of ice cream emulsions based on different CO proportions and GMS. (c) Complex modulus (G*) as a func-
tion of frequency for ice cream emulsions stabilized by different proportions of CO and PO. (d) CSFC at draw temperature (−5°C) as a function of CO pro-
portions in ice cream emulsions. Values with different letters above the bars are significantly different (P < 0.05). CO, coconut oil; CSFC, crystalline solid fat
6843

content; DSC, differential scanning calorimetry; GMS, glycerol monostearate; PO, palm olein.

J Sci Food Agric 2023; 103: 6837–6848 © 2023 Society of Chemical Industry. wileyonlinelibrary.com/jsfa
 10970010, 2023, 14, Downloaded from https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.12768 by University Osijek, Wiley Online Library on [04/04/2025]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
www.soci.org M Zhao et al.

Table 3. Crystallization parameters of emulsions containing different proportions of CO and PO

Emulsion Tc onset (°C) ΔT (°C) ΔHc (J g−1)

CO 0.77 ± 0.00 a 23.85 ± 0.08 b 3.05 ± 0.02 b

CO:PO = 2:1 0.75 ± 0.06 a 23.66 ± 0.04 b 2.82 ± 0.01 ab
CO:PO = 1:1 0.72 ± 0.01 a 24.04 ± 0.01 b 2.74 ± 0.10 ab
CO:PO = 1:2 0.70 ± 0.10 a 24.29 ± 0.55 b 2.80 ± 0.20 ab
PO 0.66 ± 0.03 a 16.29 ± 0.03 a 2.50 ± 0.14 a

Note: Data are the mean ± SD of three replicates or more. Mean with different lowercase letters within a column are significantly different (P < 0.05).
Abbreviations: CO, coconut oil; GMS, glycerol monostearate; PO, palm olein; Tc onset, temperature of initial crystallization; ΔT, crystallization under-
cooling; ΔHc, crystallization enthalpy values.

crystallization, indicating that crystalline fats contribute to the

Table 4. Non-isothermal crystallization parameters (n, Kz) of fat in stiffness of emulsified fats. The finding is similar to a previous
emulsions containing different proportions of CO and PO
study that showed the effect of solid fat on the stiffness of bulk
Emulsion n Kz fat.17 In addition, the change in G* was also influenced by crystal
morphology and crystal network under different CO proportions.
CO 1.19 ± 0.06 a 1.41 ± 0.00 c The dense network structure composed of tiny crystals facilitated
CO:PO = 2:1 0.98 ± 0.03 a 0.79 ± 0.02 b the increase of stiffness.
CO:PO = 1:1 1.50 ± 0.05 b 0.92 ± 0.10 b
CO:PO = 1:2 1.46 ± 0.10 b 0.37 ± 0.01 a
Crystalline solid fat content of ice cream mix
PO 1.53 ± 0.03 b 0.28 ± 0.02 a
According to previous research,40 NMR is a fast and accurate
Note: Data are the mean ± SD of three replicates or more. Means with method for determining the SFC in the oil phase at specific tem-
different lowercase letters within a column are significantly differ- peratures. However, when analyzing fat within an emulsion,
ent (P < 0.05).
NMR measurements are frequently hindered by interfering factors
Abbreviations: CO, coconut oil; PO, palm olein; n, the Avrami expo-
nent; Kz, the crystallization rate. originating from the continuous phase, such as droplet size varia-
tions and polymorphic forms. In comparison, DSC is a common
method for determining the SFC in emulsions without interfer-
ence from other substances. Figure 3(d) shows the CSFC of ice
fat systems were significantly different and all decreased with the cream emulsion at −5°C in the freezing stage. The CSFC of emul-
decrease of CO proportion. The decrease in Kz value may be attrib- sion decreased with the increase of PO proportion, which may be
uted to a large amount of unsaturated long-chain fatty acids in PO the increase of unsaturated long-chain fatty acids (Table 1). This is
(Table 1). A cis configuration, in the middle of a chain of double consistent with the rule of SFC in the oil phase at 4°C.14,17 Accord-
bonds, would cause ‘disorder’, such that crystallization is pre- ing to previous research by Campbell41 and Fredrick et al.42 emul-
vented. It was possible that the cis-chain was not packed tightly. sification reduced the maximum of SFC. As a result, the SFC of the
In addition, a decrease in the CO/PO ratio reduced fatty acid satu- emulsion (Fig. 3d) was lower than that of the oil phase (Fig. 1c).
ration and enhanced affinity with GMS, whereas the eutectic A variety of factors affect the CSFC of the emulsion at the freez-
effect hindered oil crystal growth and retarded crystallization. ing stage. On the one hand, the oil phase's SFC (Fig. 1c) and ΔHc
Therefore, the rate of crystallization decreased. However, a lower (Table 2) have a significant impact. They were directly propor-
crystallization rate means that the fat crystals have more time to tional to the concentration of saturated fatty acids in the fat and
grow, resulting in the formation of larger fat crystals during cool- inversely proportional to the fat-GMS similarity (Table 1). A higher
ing. This result is consistent with the results of SFC, crystal form, concentration of saturated fatty acids and lower similarity to GMS
and crystal morphology. Taking n, Kz, and ΔHc into consideration, favored fat crystallization. Therefore, it is conducive to improving
it can be inferred that a smaller Kz value corresponds to an the CSFC of the emulsion at −5°C during the freezing stages. On
extended growth time for individual fat crystals, leading to larger the other hand, the CSFC of emulsion is affected by the crystalliza-
crystal sizes, a reduced number of crystals, and a lower ΔHc. tion kinetics and rheological properties of the emulsion. As the
Therefore, during the same crystallization time, the smaller the proportion of CO increased, the crystallization rate (Table 4)
Kz value, the fewer and larger fat crystals will be produced. The became faster and the number of small crystals increased. The
larger the Kz value, the more and smaller fat crystals are produced, higher G* at 4°C (Fig. 3c) provided support for the rigid structure
and the denser the network structure is. of the emulsion at the freezing stage. The above all contributed
to the formation of a dense crystalline network of fat crystals
Rheological properties of ice cream mix within numerous fat globules throughout the entire emulsion.
The oscillatory rheology is used to characterize the microstructure This facilitated increased interactions between the fat droplets,
of the crystalline fat, and complex modulus (G*) is used as the stiff- thereby leading to an increase of CSFC in the emulsion.
ness of the fat.17 Figure 3(c) shows that the stiffness of emulsified
fat decreases with the reduction of the CO/PO ratio over the Characteristics of ice cream
whole frequency range. This result can be explained by the reduc- Fat particle size and fat destabilization
tion of fatty acid saturation (Table 1). Moreover, this trend is con- The particle size distribution of fat globules in ice cream mixes
6844

sistent with the ΔHc (Table 2) and SFC (Fig. 1c) results of was determined prior to freezing. The samples all exhibited a

wileyonlinelibrary.com/jsfa © 2023 Society of Chemical Industry. J Sci Food Agric 2023; 103: 6837–6848
 10970010, 2023, 14, Downloaded from https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.12768 by University Osijek, Wiley Online Library on [04/04/2025]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
Selection of specialized fats and emulsifiers for ice cream www.soci.org

prominent peak below 10 μm, with the majority of fat globules in CO proportion. This result was directly related to the degree
concentrated in the range of 1–1.6 μm (Fig. 4a), representing of fat destabilization (Fig. 3d) in the freezing stage, because a
individual fat globules. However, in melted ice creams, the par- higher degree of fat destabilization led to the formation of a stron-
ticle size distribution of fat globules exhibited a multimodal pat- ger fat network and improved the rigidity of the 3D network struc-
tern (Fig. 4b). By contrast to Fig. 4(a), an additional prominent ture of the ice cream, increasing the hardness of the ice cream.
peak was observed beyond 10 μm, indicating fat destabilization This was similar to previous research in which fat globules and
as a result of the aggregation or coalescence of fat globules.30 A air bubbles in ice cream formed a network structure that
threshold of 10 μm is employed as a differentiating criterion. increased the ice cream's hardness.18,43 According to a previous
The volumetric ratio of peaks exceeding 10 μm in relation to study by Muse et al.44 the higher structural rigidity of the ice
the total peak provides insights into the extent of fat destabili- cream 3D network reduced the penetration depth (DP) of the
zation.18 As observed in Fig. 4(c), the degree of destabilization probe. DP was inversely proportional to the hardness. The less
decreased as the dense crystalline network structure of DP, the higher the hardness. In previous studies, hardness was
fats weakened. One of the contributing factors to fat destabiliza- greatly affected by the size of ice crystals.44-46 However, according
tion is the ability of fat crystals within fat droplets to puncture to the findings of the present study, the extent of fat destabiliza-
adjacent fat droplet membranes, mediating interactions tion also had a significant influence on ice cream hardness.
between fat droplets and enhancing the network structure
formed by fat particles in ice cream.13,18,19 Sparse fat crystals Melting behavior
had difficulty in inducing more interactions between fat drop- The influence of the rigidity of the fat globule network structure
lets in the freezing stage emulsion, thereby reducing the extent on ice cream melting behavior was investigated by conducting
of fat destabilization. co-tests of various ice creams at room temperature to determine
their respective melting characteristics. Four properties were
Hardness obtained to characterize ice cream melting behavior: mass loss,
According to the results of texture analysis (Fig. 5a), the hardness melting rate, the remaining mass percentage, and ice cream
of the five emulsified fat systems was reduced with the decrease shape retention.

6845

Figure 4. Particle size distribution of (a) ice cream mixes and (b) molten ice creams. (c) Fat destabilization index of molten ice creams with different pro-
portions of CO and PO. CO, coconut oil; PO, palm olein.

J Sci Food Agric 2023; 103: 6837–6848 © 2023 Society of Chemical Industry. wileyonlinelibrary.com/jsfa
 10970010, 2023, 14, Downloaded from https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.12768 by University Osijek, Wiley Online Library on [04/04/2025]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
www.soci.org M Zhao et al.

Figure 5. Texutre properties of ice cream samples with different proportions of CO and PO. (a) Hardness of ice creams with different proportions of CO
and PO. Melting behavior of ice creams with (b) mass loss (%), (c) melting rate (% min−1), and the remaining mass percentage (%). (d) Shrinkage volume of
ice creams with different proportions of CO and PO. Values with different letters above the bars are significantly different (P < 0.05). CO, coconut oil; PO,
palm olein.

Figure 6. Digital images of ice cream samples (CO, CO:PO = 2:1, CO:PO = 1:1, CO:PO = 1:2, PO) after sitting on a 3 × 3 mm wire mesh at 25°C for 60 min.
6846

CO, coconut oil; PO, palm olein.

wileyonlinelibrary.com/jsfa © 2023 Society of Chemical Industry. J Sci Food Agric 2023; 103: 6837–6848
 10970010, 2023, 14, Downloaded from https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.12768 by University Osijek, Wiley Online Library on [04/04/2025]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
Selection of specialized fats and emulsifiers for ice cream www.soci.org

Among the five ice creams, a higher mass loss within 3 h sparse fat crystals impeded the growth of fat crystals in the emul-
(Fig. 5b; from 42.72% to 90.82%), a higher melting rate sion, leading to slower growth rates and decreased stiffness and
(Fig. 5c; from 0.31% min−1 to 1.5% min−1), a lower percentage CSFC in the emulsion. Furthermore, the characteristics of the emul-
of remaining mass (Fig. 5c; from 57.28% to 9.18%), and a lower sion affected fat destabilization and the rigid structure that sup-
shape retention at 60 min (Fig. 6) were observed as the pro- ports the ice cream. Regardless of the effect of overrun on ice
portion of CO decreased. These results were attributed to the cream quality, the reduced hardness was detrimental to the ice
formation of a weaker 3D network inside the ice cream. With cream's melting resistance, shape retention, and shrinkage. In
the decrease of CSFC and fat destabilization index in the freez- short, lower unsaturated long-chain fatty acids content and fat-
ing stage, the network structure rigidity of ice cream was GMS similarity were beneficial to forming dense fat crystal net-
weakened, and the hardness was reduced. Therefore, ice cream works, increasing fat destabilization index and the rigidity of fat
cannot resist melting, which affects the melting behavior. The globule network structure, and improving ice cream quality.
results are consistent with previous studies. The stiffness of The present study provides a theoretical basis for the selection
the ice cream network structure caused by fat can play a large of specialized fats and emulsifiers for ice cream, aiming to
role in influencing melting behaviour.46 Research has also improve its structural characteristics and obtain ice cream prod-
reported that the stronger the interaction between a single ucts that exhibit better resistance to temperature fluctuations.
fat sphere and aggregates, the more conducive to the forma-
tion of a large number of fat aggregates. In this case, the whey
phase have to bypass more obstacles (large amounts of fat ACKNOWLEDGMENTS
aggregates and ice crystals) when the ice melts, and so the This research was supported by the National Natural Science Foun-
sample is highly resistant to melting.18 As mentioned above, dation of China (32072153 and 32272470). The research was also
although the hardness of the five samples was reduced from supported by national first-class discipline program of Food Sci-
1553.2 g to 1013.5 g, the hardness of CO: PO = 1:2 was almost ence and Technology (JUFSTR20180204), Postgraduate Research &
identical to that of PO (about 1030 g) (Fig. 5a). Therefore, we Practice Innovation Program of Jiangsu Province (KYCX22_2393)
suspect that similar structural support network was formed in and the program of ‘Collaborative Innovation Center of Food Safety
these two samples, resulting in similar mass loss, melting rate, and Quality Control in Jiangsu Province’, China.
and the remaining mass percentage.

Shrinkage
CONFLICTS OF INTEREST
The authors declare that they have no conflicts of interest.
Different from the melting behavior of ice cream, shrinkage
causes changes in the pressure of the air chamber under a wide
range of temperature fluctuations. The changes make the support DATA AVAILABILITY STATEMENT
structure of ice cream melt and refreeze, thus causing shrinkage The data that support the findings of this study are available from
and collapse.47 Dubey and White15 noted that, when the ice the corresponding author upon reasonable request.
cream was transported from one height to another (such as from
high altitude to low altitude), changes in atmospheric pressure
can cause the ice cream to shrink and detach from the inside of SUPPORTING INFORMATION
the container. According to Fig. 5(d), the overruns of five ice Supporting information may be found in the online version of this
cream samples with the same volume were all about 85%, the article.
shrinkage volume of ice cream gradually increased, and the resis-
tance to thermal shock weakened as the content of saturated
fatty acid decreased. In the present study, the shrinkage results REFERENCES
are related to the fat globule interactions that provide the rigid 1 Genovese A, Balivo A, Salvati A and Sacchi R, Functional ice cream
support structure for the ice cream. Hardness is a direct way of health benefits and sensory implications. Food Res Int 161:111858
characterizing the rigidity of network structure. Generally speak- (2022).
ing, the stronger the rigidity, the greater the hardness, and the 2 Wenpu C, Guijiang L, Xiang L, Zhiyong H, Maomao Z, Daming G et al.,
Effects of soy proteins and hydrolysates on fat globule coalescence
smaller the shrinkage volume.43 Studies have shown that, similar and meltdown properties of ice cream. Food Hydrocoll 94:279–286
to ice crystals, solid fats provided ice cream with a rigid structure (2019).
and higher hardness, which reduced the shrinkage volume of ice 3 Yang Y and Xu S, Preparation and properties of low fat ice-cream. Food
cream after temperature fluctuations.15 Sci 26:87–91 (2005).
4 AbdElRahman AM, Madkor SA, Ibrahim FS and Kilara A, Physical char-
acteristics of frozen desserts made with cream, anhydrous milk fat,
or milk fat fractions. J Dairy Sci 80:1926–1935 (1997).
CONCLUSIONS 5 Cam G, Akin N, Goktepe CK and Demirci T, Pea (Pisum sativum L.) pod
The fatty acid composition of fats and their similarity to GMS powder as a potential enhancer of probiotic enterococcus faecium
affected fat crystallization in the aging stage and the freezing stage, M74 in ice cream and its physicochemical, structural, and sensory
thus further affecting fat destabilization and the rigidity of ice effects. J Sci Food Agric 103:3184–3193 (2023).
6 Monie A, Habersetzer T, Sureau L, David A, Clemens K, Malet-Martino M
cream 3D network structure, and improving the quality of ice et al., Modulation of the crystallization of rapeseed oil using lipases
cream. For fat-GMS oil phases, reduced saturation of fatty acids and the impact on ice cream properties. Food Res Int 165:112473
and increased fat-GMS similarity weakened the maximum SFC. (2023).
Additionally, increased levels of unsaturated long-chain fatty acids 7 Stanley DW, Goff HD and Smith AK, Texture-structure relationships in
foamed dairy emulsions. Food Res Int 29:1–13 (1996).
hindered the growth of fat crystals, resulting in the formation of 8 Ablett S, Clarke CJ, Izzard MJ and Martin DR, Relationship between ice
coarse and sparse fat crystal networks. When these oil phases were
6847

recrystallisation rates and the glass transition in frozen sugar solu-

formulated into ice cream emulsions, the presence of large and tions. J Sci Food Agric 82:1855–1859 (2002).

J Sci Food Agric 2023; 103: 6837–6848 © 2023 Society of Chemical Industry. wileyonlinelibrary.com/jsfa
 10970010, 2023, 14, Downloaded from https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.12768 by University Osijek, Wiley Online Library on [04/04/2025]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
www.soci.org M Zhao et al.

9 Shahi SK, Didar Z, Hesarinejad MA and Vazifedoost M, Optimized 27 Cheng J, Dudu OE, Wang D, Li X and Yan T, Influence of interfacial
pulsed electric field-assisted extraction of biosurfactants from Chu- adsorption of glyceryl monostearate and proteins on fat crystalliza-
bak (Acanthophyllum squarrosum) root and application in ice cream. tion behavior and stability of whipped-frozen emulsions. Food Chem
J Sci Food Agric 101:3693–3706 (2021). 310:125949 (2020).
10 Fredrick E, Heyman B, Moens K, Fischer S, Verwijlen T, Moldenaers P 28 Moens K, Tavernier I and Dewettinck K, Crystallization behavior of
et al., Monoacylglycerols in dairy recombined cream: II. The effect emulsified fats influences shear-induced partial coalescence. Food
on partial coalescence and whipping properties. Food Res Int 51: Res Int 113:362–370 (2018).
936–945 (2013). 29 Zeng D, Cai Y, Liu T, Huang L, Zeng Y, Zhao Q et al., The effect of sucrose
11 Stull JW, Fat/overrun relationships in ice cream. Dairy Ice Cream Field esters S1570 on partial coalescence and whipping properties. Food
157:48B (1974). Hydrocoll 125:107429 (2022).
12 Mahdian E and Karazhian R, Effects of fat replacers and stabilizers on 30 Daw E and Hartel RW, Fat destabilization and melt-down of ice creams
rheological, physicochemical and sensory properties of reduced- with increased protein content. Int Dairy J 43:33–41 (2015).
fat ice cream. J Agric Sci Technol 15:1163–1174 (2013). 31 Anwar S, Baig MA, Syed QA, Shukat R, Arshad M, Asghar HA et al., Dairy
13 Rousseau D, Fat crystals and emulsion stability-a review. Food Res Int ingredients replaced with vegan alternatives: valorisation of ice
33:3–14 (2000). cream. Int J Food Sci Technol 57:5820–5826 (2022).
14 Sung KK and Goff HD, Effect of solid fat content on structure in ice 32 Su F and Lannes SCS, Rheological evaluation of the structure of ice
creams containing palm kernel oil and high-oleic sunflower oil. cream mixes varying fat base. Appl Rheol 22:310–316 (2012).
J Food Sci 75:C274–C279 (2010). 33 Aini IN and Miskandar MS, Utilization of palm oil and palm products in
15 Dubey UK and White CH, Ice cream shrinkage: a problem for the ice shortenings and margarines. Eur J Lipid Sci Technol 109:422–432
cream industry. J Dairy Sci 80:3439–3444 (1997). (2007).
16 Marin-Suarez M, Garcia-Moreno PJ, Padial-Dominguez M, Guadix A and 34 Zhang L, Chen J and Li X, Crystallization properties of triacylglycerols-a
Guadix EM, Production and characterization of ice cream with high review. China Oils Fats 42:72–77 (2017).
content in oleic and linoleic fatty acids. Eur J Lipid Sci Technol 118: 35 Liu C, Zheng Z and Xi C, Liu YJJoC and science I, exploration of the nat-
1846–1852 (2016). ural waxes-tuned crystallization behavior, droplet shape and rheol-
17 Cheng JJ, Dudu OE, Li XD and Yan TS, Effect of emulsifier-fat interac- ogy properties of O/W emulsions. J Colloid Interface Sci 587:417–
tions and interfacial competitive adsorption of emulsifiers with pro- 428 (2021).
teins on fat crystallization and stability of whipped-frozen 36 Bugeat S, Briard-Bion V, Perez J, Pradel P, Martin B, Lesieur S et al.,
emulsions. Food Hydrocoll 101:105491 (2020). Enrichment in unsaturated fatty acids and emulsion droplet size
18 Liu XY, Sala G and Scholten E, Effect of fat aggregate size and percent- affect the crystallization behaviour of milk triacylglycerols upon stor-
age on the melting properties of ice cream. Food Res Int 160:111709 age at 4°C. Food Res Int 44:1314–1330 (2011).
(2022). 37 Gao BY, Xia YX and Zhong F, Effect of different bulking agents on tex-
19 Pingli L, Lihua H, Tongxun L, Yongjian C, Di Z, Feibai Z et al., Whipping ture characteristics of sugar-reduced ice cream. J Food Sci Biotechnol
properties and stability of whipping cream: the impact of fatty acid 42:64–73 (2023).
composition and crystallization properties. Food Chem 347:128997 38 Thanasukarn P, Pongsawatmanit R and McClements DJ, Influence of
(2021). emulsifier type on freeze-thaw stability of hydrogenated palm oil-
20 Jiang J, Jin Y, Liang XY, Piatko M, Campbell S, Lo SK et al., Syn- in-water emulsions. Food Hydrocoll 18:1033–1043 (2004).
ergetic interfacial adsorption of protein and low- 39 Ozawa TJP, Kinetics of non-isothermal crystallization. Polymer 12:150–
molecular-weight emulsifiers in aerated emulsions. Food Hydro- 158 (1971).
coll 81:15–22 (2018). 40 Declerck A, Nelis V, Rimaux T, Dewettinck K and Van der Meeren P,
21 Kim HJ, Bot A, de Vries ICM, Golding M and Pelan EG, Effects of emulsi- Influence of polymorphism on the solid fat content determined by
fiers on vegetable-fat based aerated emulsions with interfacial rhe- FID deconvolution. Eur J Lipid Sci Technol 120:1700339 (2018).
ological contributions. Food Res Int 53:342–351 (2013). 41 Campbell SD, Goff HD and Rousseau D, Comparison of crystallization
22 Fuller GT, Considine T, Golding M, Matia-Merino L, MacGibbon A and properties of a palm stearin/canola oil blend and lard in bulk and
Gillies G, Aggregation behavior of partially crystalline oil-in-water emulsified form. Food Res Int 35:935–944 (2002).
emulsions: part I-characterization under steady shear. Food Hydro- 42 Fredrick E, Van de Walle D, Walstra P, Zijtveld JH, Fischer S, Van der
coll 43:521–528 (2015). Meeren P et al., Isothermal crystallization behaviour of milk fat in
23 Jiang J, Jing WQ, Xiong YLL and Liu YF, Interfacial competitive adsorp- bulk and emulsified state. Int Dairy J 21:685–695 (2011).
tion of different amphipathicity emulsifiers and milk protein affect 43 Inoue K, Ochi H, Habara K, Taketsuka M, Saito H, Ichihashi N et al.,
fat crystallization, physical properties, and morphology of frozen Modeling of the effect of freezer conditions on the hardness of ice
aerated emulsion. Food Hydrocoll 87:670–678 (2019). cream using response surface methodology. J Dairy Sci 92:5834–
24 Awad T and Sato K, Effects of hydrophobic emulsifier additives on crys- 5842 (2009).
tallization behavior of palm mid fraction in oil-in-water emulsion. 44 Muse MR and Hartel RW, Ice cream structural elements that affect melt-
J Am Oil Chem Soc 78:837–842 (2001). ing rate and hardness. J Dairy Sci 87:1–10 (2004).
25 Sakamoto M, Ohba A, Kuriyama J, Maruo K, Ueno S and Sato K, Influ- 45 Babu AS, Parimalavalli R and Mohan RJ, Effect of modified starch from
ences of fatty acid moiety and esterification of polyglycerol fatty sweet potato as a fat replacer on the quality of reduced fat ice
acid esters on the crystallization of palm mid fraction in oil-in-water creams. J Food Meas Charact 12:2426–2434 (2018).
emulsion. Colloids Surf B Biointerfaces 37:27–33 (2004). 46 Liu X, Sala G and Scholten E, Structural and functional differences
26 Dollah S, Abdulkarim SM, Ahmad SH, Khoramnia A and Ghazali HM, between ice crystal-dominated and fat network-dominated ice
Physico-chemical properties of Moringa oleifera seed oil enzymati- cream. Food Hydrocoll 138:108466 (2023).
cally interesterified with palm stearin and palm kernel oil and its 47 Patel MR, Baer R and acharya MJJods, increasing the protein content of
potential application in food. J Sci Food Agric 96:3321–3333 (2016). ice cream. J Dairy Sci 89:1400–1406 (2006).
6848

wileyonlinelibrary.com/jsfa © 2023 Society of Chemical Industry. J Sci Food Agric 2023; 103: 6837–6848