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Nano-bacterial Cellulose/soy Protein Isolate Complex Gel As Fat Substitutes In Ice Cream Model.

Yan Guo, Xianhao Zhang, Wenhui Hao, Yumei Xie, Lin Chen, Zhixi Li, Beiwei Zhu, Xianchao Feng
Published 2018 · Chemistry, Medicine
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The influences of nano-bacterial cellulose (Nano-BC)/soy protein isolate (SPI) complex gel on the textural, rheological, and sensory properties of the ice cream model were investigated. Nano-BC/SPI mixtures with different ratios (Nano-BC:SPI, 1:20, 1:15, 1:10, and 1:5 w/w) were prepared with constant total solid content (16%). Compared with pure SPI, the thermal stability, textural, rheological and emulsifying properties of nano-BC/SPI mixtures were improved. Microstructure of nano-BC/SPI complex gels showed that low doses of nano-BC (1:20, 1:15, and 1:10) had good compatibility with SPI matrix according to images of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). Nano-BC/SPI (1:20) had the most similar textural properties to the cream. When 20% of nano-BC/SPI (1:20) mixture was added into ice cream as the cream substitute, the anticipated ice cream with low calorie, melting resistance, and good textural properties was achieved.
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