ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (CRW), candelilla wax (CLW), and their ternary blend in equal proportions. The ice creams were analyzed according to their overrun, meltdown, microscopic analysis, viscosity, and fatty acid profile. The ice cream produced with CRW‐oleogel stood out for its lower melting rates and higher overrun, while the BEW‐oleogel‐based ice cream showed higher melting rates. The samples with CLW and CRW formed smaller ice crystals, while the ternary blend had a low overrun. The lipid profile of the ice creams produced with oleogels showed lower amounts of saturated fatty acids than samples produced with milk fat did, showing that waxes oleogels are a technological and healthy viable alternative to replace milk fat in ice cream. Although not performed, sensory analysis would be extremely important to further evaluate sensory acceptance of the new ice cream produced.
Ribeiro et al. (Tue,) studied this question.