Modulation of the crystallization of rapeseed oil using lipases and the impact on ice cream properties

We investigated the possibility to use rapeseed as a main oil in ice cream formulations by changing its functionality when using different kinds of lipases. Through a 24 h-emulsification and a centrifugation, the modified oils were further used as functional ingredients. All lipolysis was first assessed as a function of time by 13C NMR, where triglycerides consumption and the formation of low-molecular polar lipids (LMPL: monoacylglycerol and free fatty acids, FFAs) were selectively identified and compared. The more the FFAs, the sooner the crystallization (from -55 to -10 degrees C) and the later the melting temperatures (from -17 to 6 degrees C) measured by differential scanning calorimetry. These modifications were exploited in ice cream formulations with a significant impact on overall hardness (range of 60-216 N) and flowing during defrosting (from 1.29 to 0.35 g/min). The global behavior of products can be controlled by the composition of LMPL within oil.

Automated summary

We investigated the use of rapeseed oil as the main oil in ice cream formulations by modifying its functionality with different lipases. The lipolysis process was assessed by 13C NMR, which showed that higher levels of free fatty acids resulted in faster crystallization and lower melting temperatures. These modifications had a significant impact on the overall hardness and flow of the ice cream during defrosting. The composition of low-molecular polar lipids within the oil played a key role in controlling the overall behavior of the ice cream products.