An Investigation of Several Physicochemical Characteristics, as Well as the Cholesterol and Fatty Acid Profile of Ice Cream Samples Containing Oleogel, Various Stabilizers, and Emulsifiers
This study investigated the possible usage of beeswax oleogels instead of milk fat as a fat source in ice cream production and konjac gum as a stabilizer instead of salep. For this aim, 12 different ice cream samples were prepared using various fat and oil sources (milk fat and oleogel), stabilizers...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/9/7/543 |