Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time

Abstract

Abstract Soy protein hydrolysates with hydrolysis degree 4 (SPH4) and their xanthan gum (XG) blends were subjected to heat-shearing treatment, and the resulting microparticulated SPH4-XG complex (MSPH4/XG) was used as a fat replacer for producing low-fat (LF) ice cream. The effects of MSPH4/XG ratios and freezing times on the overrun, melting properties, thermal stability, texture, and sensory properties were studied. Results showed that the melting and sensory properties of LF ice creams were impacted by the microstructural parameters and their related factors. It was identified that the LF ice cream formed using MSPH4/XG (92:8) as a fat replacer and a freezing time of 21.25\xa0min (hardness level 5) had better melting properties and the closest sensory characteristics to full-fat ice creams. Overall, this study showed that MSPH4/XG could stabilize the microstructural parameters during freezing, thus promoting the melting resistance and sensory properties of LF ice creams prepared using different freezing times.