The Use of Ultrasound in Shaping the Properties of Ice Cream with Oleogel Based on Oil Extracted from Tomato Seeds

The Use of Ultrasound in Shaping the Properties of Ice Cream with Oleogel Based on Oil Extracted from Tomato Seeds

In this study, the possibility of using ultrasound technology as an alternative to traditional pasteurization and homogenization in ice cream production was presented. Three types of ice cream with different proportions of oleogel (5, 6, and 7%) prepared using tomato seed oil were studied. The fatty...

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Bibliographic Details
Main Authors: Sybilla Nazarewicz, Katarzyna Kozłowicz, Zbigniew Kobus, Bożena Gładyszewska, Arkadiusz Matwijczuk, Lidia Ślusarczyk, Tomasz Skrzypek, Monika Sujka, Natalia Kozłowicz
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Applied Sciences
Subjects:
ice cream
ultrasound
tomato seed oil
oleogel
SEM
FTIR spectroscopy
Online Access:https://www.mdpi.com/2076-3417/12/18/9165

Internet

https://www.mdpi.com/2076-3417/12/18/9165

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