ArticleGels (Basel, Switzerland)2024
Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source.
Article in Gels (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Agri-Food By-Products as Multifunctional Ingredients for Sustainable Food Oleogels: Mechanisms, Applications and Future Insights.Foods (Basel, Switzerland) · 2026Review
- Texture Properties and Chewing of κ-Carrageenan-Konjac Gum-Milk Hydrogels Modified with Carrot Callus Cells.Gels (Basel, Switzerland) · 2025Article
- Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications.Food chemistry: X · 2025Review
- Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends.Gels (Basel, Switzerland) · 2025Article
- Natural Waxes as Gelators in Edible Structured Oil Systems: A Review.Gels (Basel, Switzerland) · 2025Review
- Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies.Comprehensive reviews in food science and food safety · 2025Review
- Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels.Gels (Basel, Switzerland) · 2025Article
- Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness.Gels (Basel, Switzerland) · 2024Article
- Valorization of Spent Coffee Grounds Oil for the Production of Wax Esters: Enzymatic Synthesis and Application in Olive Oil Oleogels.Gels (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors.
Funding
Abstract
The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and characterized by oil-binding capacity, peroxide value and color parameters. The oil-binding capacities of 9% wax oleogels were significantly higher than those of 3% wax oleogels, while peroxide values of oleogels decrease with increasing wax dosage. All oleogel samples are yellow-green due to the pigments present in the oils and candelilla wax. Physicochemical (pH, titratable acidity, soluble solids, fat, protein) and rheological (viscosity and viscoelastic modulus) parameters of plant-based ice cream mixes with oleogels were determined. Also, sensory attributes and texture parameters were investigated. The results showed that titratable acidity and fat content of plant-based ice cream samples increased with increasing wax percentage, while pH, soluble solids and protein values are more influenced by the type of plant milk used. The plant-based ice cream sample with spelt milk, hemp oil and 9% candelilla wax received the highest overall acceptability score. The hardness of the plant-based ice cream samples increased as the percentage of candelilla wax added increased.
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