Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties

Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of saturated fatty acid and improve the quality defec...

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Bibliographic Details

Published in:	Foods
Main Authors:	Wan Wang, Min Wang, Cong Xu, Zhijing Liu, Liya Gu, Jiage Ma, Lianzhou Jiang, Zhanmei Jiang, Juncai Hou
Format:	Article
Language:	English
Published:	MDPI AG 2022-05-01
Subjects:	soybean oil body ice cream melting properties texture sensory evaluation digestive properties
Online Access:	https://www.mdpi.com/2304-8158/11/10/1504