Abstract Cellulose nanofibrils (CNFs) were incorporated into low-fat and standard ice cream formulations (5 wt % and 10 wt %) at two different concentrations each (0.15 and 0.3 wt %) to determine the impact of the CNFs on the structural elements and performance variables of both the pre-frozen mix and the final frozen product. Rheological properties of the aged mixes and fat destabilization, melting rate, hardness, thermo-rheology and ice crystal size of the frozen product were assessed; sensory properties were analyzed for selected formulations. Results indicate that the effects of nanocellulose are related to its adsorption on the fat structure, therefore it varies between 5 and 10 wt % formulations. Sensory properties of low-fat samples were improved after the addition of nanocellulose, even after heat shocking the specimens.

中文翻译：

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纤维素纳米原纤维对冰淇淋结构元素的影响

摘要 纤维素纳米纤维 (CNF) 以两种不同的浓度（0.15 和 0.3 重量％）加入低脂和标准冰淇淋配方（5 重量％和 10 重量％）中，以确定 CNF 对结构元素的影响和预冷冻混合物和最终冷冻产品的性能变量。评估了老化混合物的流变特性和冷冻产品的脂肪去稳定化、融化速率、硬度、热流变学和冰晶大小；对选定的配方进行感官特性分析。结果表明纳米纤维素的影响与其对脂肪结构的吸附有关，因此它在 5 至 10 重量％的配方之间变化。添加纳米纤维素后，低脂肪样品的感官特性得到改善，即使在对样品进行热休克后也是如此。