|
|
Article: Antioxidants improve flavor of cholesterol-reduced butteroil in ice cream.
- Article from:
- Emerging Food R&D Report
- Article date:
- October 1, 2000
CopyrightCOPYRIGHT 2000 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Researchers at Virginia Polytechnic Institute and State University (VPI, Department of Food Science and Technology, Blacksburg, VA 24061) have used a reformulated cream made with cholesterol-stripped butteroil to produce a novel ice cream product. They made a 30% fat-reformulated cream with steam-stripped butteroil that contained 0.025% cholesterol emulsified in 55% buttermilk and 15% aqueous phase of butter. Scientists cut cholesterol levels in half in the ice cream made from reformulated cream.
Investigators found that the composition (protein, fat and fatty acids) and quality characteristics (protein stability, melt characteristics, heat shock stability) were ...