Work

Pomelo fiber Pickering emulsion gels as light-cream fat mimetics in reduced-fat ice cream

Year: 2025

Type: article

Abstract: This study explores pomelo fiber-based oil-in-water Pickering emulsion gels as fat mimetics in light cream. The gels, formulated with pomelo fiber, amylopectin, sodium starch octenyl succinate, and walnut oil, were characterized for their properties and evaluated in ice cream. Results showed that pomelo fiber significantly enhanced the rheological properties and stability of the emulsion gel, exhibiting superior modulus characteristics compared to those of light cream. Starch and water formed a soft, flowable matrix, whereas the fiber provided mechanical support and facilitated oil absorption. At 0.5 wt%, it reduced ice cream thermal conductivity, improving melt resistance during consumption without compromising processing, while also enhancing texture and mouthfeel and effectively lowering caloric content. Additionally, this substitution strategy reduced raw material costs by approximately 30 %. Overall, this study demonstrates the promising potential of Pickering emulsion gels based on pomelo fiber for applications in low-fat frozen desserts. • Pomelo fiber-based Pickering emulsion gel as a fat mimetic for light cream. • Fiber (0.5 wt%) and starch synergistically enhanced emulsion stability via non-covalent forces. • Emulsion gel reduced thermal conductivity, enhancing freeze resistance of ice cream. • Emulsion gel improves ice cream's texture and mouthfeel while effectively reducing calories. • This substitution strategy reduced raw material costs by 30 % while ensuring a clean label.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103427