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Use a mix of fat replacers in low-fat coconut milk ice cream.

Coconut milk is the extract of the grated flesh of mature coconuts. It's not the clear liquid inside the coconut. This liquid is coconut water or coconut juice. In some Asian and Pacific Rim countries, companies produce coconut milk. Processors extract the rich milk from the grated flesh of mature coconuts and package it in cans or cartons for export either as coconut cream, coconut milk or coconut extract. Other processors freeze-dry the milk to a powder that is reconstituted before its use. But this product has a heat-treated taste, much as evaporated dairy milk has.

In Thailand, coconut milk is one of the main ingredients found in many foods and ice cream, a favorite dessert in that country. Because of many consumers' desire to be health-conscious and avoid high fat products, low-fat coconut ice cream has the potential to be a good-selling product.

But such a product comes with a problem: poorer sensory quality than found in traditional ice cream. One way to solve this problem is by using fat replacers. Researchers in Thailand used a mix of fat replacers to improve the quality of low-fat coconut milk ice cream. The amount of coconut milk in these products ranges up to 2% content.

Investigators created mixed fat replacers by using commercial carbohydrate-based and protein-based replacers. Samples were kept at -30 C and tested for viscosity, overrun, hardness, the ability to melt in the mouth and organleptic properties.

Results showed that Simplesse-D100 in 2%-fat ice cream created no significant difference in creaminess, gumminess and melting in the mouth than the control. Prolo-11 in 1.5%-fat ice cream created a preference score close to the control. When carbohydrate-based fat replacers were added to the protein-based replacers, Simplesse with N-Lite D did not show any significant difference in physical and sensory properties than the use of Simplesse alone. A combination of Prolo-11 and MT-01 had a higher preference score than did Prolo-11 alone.

After being stored at -30 C for eight weeks, samples made with Simplesse and alpha-starch, and with Prolo-11 and MT-01, had good flavor and smoothness. These results suggest that protein-based fat replacers could be used to replace coconut milk fat. Or they could be mixed with carbohydrate-based replacers and yield only minor differences in quality. Further information. S. Surapat, Department of Food Science and Technology, Kasetsart University, 50 Phaholyotin Road, Jatujak, Bangkok, 10900, Thailand; URL:
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Publication:Emerging Food R&D Report
Date:Nov 1, 2002
Previous Article:Product microstructure impacts its quality.
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