Rheological characterisation of full-fat and reduced-fat aerated icings

MEZA, BÁRBARA E.; FERNANDES, RUBENS R.; ZORRILLA, SUSANA E.; WILSON, D. IAN; PERALTA, JUAN MANUEL

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2021 vol. 142 p. 11101401 - 11101410

0023-6438

Aerated icings are asweet, fat-rich, and uncooked type of glaze material made by whipping sugar andfat together to form a bubbly fluid. The rheological behaviour of full-fat andreduced-fat aerated icings was characterised using rotational rheometry techniques.Control full-fat formulations were prepared using commercial icing sugar andunsalted butter (a viscoplastic fat-based continuous phase) in a 2:1 ratio.Reduced-fat samples were prepared by replacing 25% and 50% of butter by mass bya 50% w/w of native corn starch suspension (a potential carbohydrate-derivedfat replacer). Icings with different air volume fractions were prepared bymixing in a planetary mixer for 3 min or 6 min (air volume fractions ≤ 0.17).The size distribution of sugar crystals and air bubbles were similar, withmodal values near 10 µm. The experimental data from flow curves and creep testswere described well by the Bingham and Burgers models, respectively. Flowbehaviour and static yield stress values were affected by the mixing time andthe butter replacement, whereas the viscoelastic behaviour was only influencedby the latter. The information obtained in this study can be used to assesswhether these reduced-fat products are suitable for the flow and coating stagesof manufacturing.