BIOPOLYMER IN FAT REPLACEMENT IN ICE CREAM FORMULATIONS

Ice cream is basically an aerated emulsion, with a wide range of variable components, which gives flavors and textures to different types of ice cream. The creamy mass type ice cream is one of the most consumed in the world, having as its main component milk, a source of fat and flavorings, which can be natural, such as fruits and grains, or artificial. The basic elaboration of a creamy mass ice cream, it is imperative that there is a substance with emulsifying power to stabilize the oily and aqueous components of the emulsion, the most used are the mono and diglycerides. In order to evaluate the total and partial replacement of the emulsifier most commonly used in the preparation of ice cream, the application of Succinyl Chitosan gel, a chemically modified derivative of chitin, was proposed. Four formulations were prepared (sugar, whole milk powder, vegetable palm fat, stabilizer, emulsifier, succinate chitosan gel), after balancing the syrup, one standard and three modified formulations. The following properties were compared: rheological after 24 h of maturation (oscillatory tests- HAAKE MARS II- ThermoScientific, Germany- performed with shear stress of 0.1Pa so that the material did not undergo structural modification, the region of linear viscoelasticity, and frequency sweep), melting -sieve method, texture – TAXT2 TA Instruments, UK (back extrusion after production) and incorporation of air by weighing method (overrun). The results obtained could prove the improvement of rheological and overrun parameters in the ice creams tested, as well as a better texture and shorter time until melting, proving the contribution of Succinyl Chitosan gel for the desired characteristics of ice creams. With the proof of the good employability of Succinyl Chitosan in ice cream, the possibility of using it in more formulations opened up, being able to be used as a texture corrector, melting and viscoelastic properties, which would generate a series of differentiated and innovative products. Succinyl Chitosan gel shows promise in the incorporation together with powdered preparations in molds of ready bases.