RHEOLOGICAL EVALUATION OF THE STRUCTURE OF ICE CREAM MIXES VARYING FAT BASE

This paper discusses the influence of fat type in the structure of ice cream, during its production by means of rheo-optical analysis. Fat plays an important part in the ice cream structure formation. It's responsible for the air stabilization, flavor release, texture and melting properties. The objective of this study was to use a rheological method to predict the fat network formation in ice cream with three types of fats (hydrogenated, low trans and palm fat). The three formulations were produced using the same methodology and ratio of ingredients. Rheo-optical measurements were taken before and after the ageing process, and the maximum compression force, overrun and melting profile were calculated in the finished product. The rheological analysis showed a better response from the ageing process from the hydrogenated fat, followed by the low trans fat. The formulation with palm fat showed greater differences between the three, where through the rheological tests a weaker destabilization of the fat globule membrane by the emulsifier was suggested. The overrun, texture measurements and meltdown profile has shown the distinction on the structure formation by the hydrogenated fat from the other fats.

Emergy analysis of oil production from microalgae

The use of microalgae and cyanobacteria for the production of biofuels and other raw materials is considered a very promising sustainable technology due to the high areal productivity, potential for CO2 fixation and use of non-arable land. The production of oil by microalgae in a large scale plant was studied using emergy analysis. The joint transformity calculated for the base scenario was 1.32E + 5 sej/J, the oil transformity was 3.51E + 5 sej/J, the emergy yield ratio (EYR) was 1.09 and environmental loading ratio was 11.10 and the emergy sustainability index (ESI) was 0.10, highlighting some of the key challenges for the technology such as high energy consumption during harvesting, raw material consumption and high capital and operation costs. Alternatives scenarios and the sensitivity to process improvements were also assessed, helping prioritize further research based on sustainability impact. (C) 2012 Elsevier Ltd. All rights reserved.