1. To determine the properties and consumer acceptability of ice cream made with refined and unrefined cold pressed HOLL soybean oil.
2. To improve and optimize the ice cream made with HOLL soybean oil.
At the end of Phase 1, we should clearly understand the potential and/or challenge of using HOLL soybean oil in ice cream. At the end of Phase 2, we should be able to determine the approaches/formulations that lead to the improved ice cream properties when replacing milkfat with HOLL soybean oil.
Updated April 27, 2021:
The global plant-based ice cream market was valued at $1.7 billion in 2017 and is expected to reach $3.4 billion by 2026 with an annual growth rate of 9.5%. Replacing dairy fat and protein with plant-based ingredients, however, has been a challenge for the industry. Milkfat plays important roles in ice cream properties and quality by increasing the richness of flavor, producing smooth texture, giving body to ice cream, and aiding in melting. Nondairy fat sources used in ice cream are palm oil, palm kernel oil, coconut oil or hydrogenated oil. With increasing awareness of health risk associated with trans-fat and saturated fat, the use of these oils has been in decline or prohibited.
In dairy ice cream, milkfat plays an essential role in the formation and stability of the structure of ice cream. Ice cream made with liquid oil has low overrun, fast melting rate, and large ice crystals which result in icy texture and poor eating quality. High oleic, low linolenic (HOLL) soybean oil has great potential to produce healthier ice cream without hindering the physical properties responsible for their final attributes. Commercial soybean oil is produced by solvent extraction followed by refining process. However, unrefined oil contains components such as phospholipids and fibers that could contribute to the desirable properties of ice cream. In addition, with increasing awareness on sustainability, we may see
an increase in the utilization of unrefined cold-pressed oil especially if its benefits are clearly established. The overall goal of this project is to evaluate the use of HOLL soybean oil in ice cream. Both refined and unrefined oil will be investigated and compared to milkfat and coconut oil. Finally, various methods will be used to improve the properties of ice cream made with HOLL oil.
In 2020, two HOLL soybean varieties were planted and harvested. The seed will be processed, and its cold-pressed
oil will be used in ice cream. We are currently in the process of training sensory panelists and will conduct the descriptive sensory analysis to determine the ice cream properties made with cold-pressed HOLL soybean oil in early 2021.