Author
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Byars, Jeffrey |
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Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 7/9/2002 Publication Date: 10/1/2002 Citation: BYARS, J.A. EFFECT OF A STARCH-LIPID FAT REPLACER ON THE RHEOLOGY OF SOFT-SERVE ICE CREAM. JOURNAL OF FOOD SCIENCE. 2002.V.67.P.2177-2182. Interpretive Summary: Fantesk**TM is an ARS-developed technology that allows starch, oil, and water to be combined into a stable composite. It has previously been used to produce reduced-fat meats, cheese, and cookies. In this paper, it is shown that Fantesk can be used as an ingredient in soft-serve ice cream and that the fat level can be reduced to less than 1%. Rheological measurements are used to show that the structural and mechanical properties of the Fantesk-based soft-serve are similar to a commercial product. Technical Abstract: The rheology of soft-serve ice creams prepared with Fantesk**TM, a starch-lipid composite, was compared to a commercial product. Fantesk describes a class of stable starch-lipid composites formed by steam jet cooking and is used in this case as a fat reducer. Waxy maize starch and butter were used, and the butter content was selected to give 0.6-1.7 wt% butter in the ice cream mix. The mix for the Fantesk-based ice creams had a higher viscosity, but the frozen products showed similar behavior. The Fantesk-based ice creams were more elastic in dynamic measurements, and their viscosity was predicted to be lower in steady shear flow. |
