In order to mimic physical characteristics of solid fat, ethylcellulose (EC) was used as an oleogelator in ice creams made with high oleic sunflower oil (HOSO). The aim was to improve structure of ice cream made with fully liquid vegetable oil by inhibiting droplet coalescence and to enable a colloidal fat network by making the oil droplets solid-like. Two different methods for incorporating EC into emulsions were developed, both designed to involve high pressure homogenization of ice cream mixes as in traditional ice cream production. Ice creams based on 10% HOSO and 1% EC (cP10 or cP20) were successfully made. Two types of emulsifiers in the ice cream formulations were tested: unsaturated monoglyceride (GMU) or saturated mono-diglyceride. GMU enhanced fat destabilization of ice cream resulting in coalescence of unstructured HOSO droplets. Presence of EC in HOSO based ice cream inhibited coalescence of oil droplets and the structure of the lipid phase resembled the small, evenly distributed fat globules in the reference ice cream made with saturated coconut fat. The resisting effect toward coalescence increased with higher molecular weight of EC, accordingly oil droplets made with EC cP20 were smaller compared to oil droplets containing EC cP10. EC did not increase the amount of air that was incorporated in ice creams based on HOSO, irrespective of the type of emulsifier. In general the overrun in HOSO-based ice creams (with and without EC) was considerably lower compared to ice cream made with coconut fat. PRACTICAL APPLICATION Interest for product development of ice cream based on unsaturated liquid oil is increasing. To compensate for the lacking fat crystals that provide structure and stability in traditional ice cream, the liquid oil is transformed into solid-like material by ethylcellulose (EC). The process of ice cream includes high pressure homogenization, and in order to adapt to this process step, two new methods of incorporation of EC into the oil of ice cream mixes were developed.

中文翻译：

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使用乙基纤维素构造高油酸葵花籽油冰淇淋中的油滴

为了模拟固体脂肪的物理特性，乙基纤维素 (EC) 被用作由高油酸葵花油 (HOSO) 制成的冰淇淋中的油凝胶。目的是通过抑制液滴聚结来改善由全液态植物油制成的冰淇淋的结构，并通过使油滴呈固体状来实现胶体脂肪网络。开发了两种将 EC 掺入乳液中的不同方法，两种方法都旨在像传统冰淇淋生产中那样涉及冰淇淋混合物的高压均质化。成功制作了基于 10% HOSO 和 1% EC（cP10 或 cP20）的冰淇淋。测试了冰淇淋配方中的两种乳化剂：不饱和单甘油酯 (GMU) 或饱和单甘油二酯。GMU 增强了冰淇淋的脂肪稳定性，导致非结构化的 HOSO 液滴聚结。基于 HOSO 的冰淇淋中 EC 的存在抑制了油滴的聚结，并且脂质相的结构类似于用饱和椰子脂肪制成的参考冰淇淋中的小而均匀分布的脂肪球。抗聚结的效果随着 EC 分子量的增加而增加，因此与含有 EC cP10 的油滴相比，用 EC cP20 制成的油滴更小。无论乳化剂的类型如何，EC 都不会增加加入基于 HOSO 的冰淇淋中的空气量。一般来说，与椰子油制成的冰淇淋相比，基于 HOSO 的冰淇淋（有和没有 EC）的溢出率要低得多。实际应用 基于不饱和液体油的冰淇淋产品开发的兴趣正在增加。为了弥补在传统冰淇淋中提供结构和稳定性的脂肪晶体的缺乏，液体油通过乙基纤维素 (EC) 转化为固体状材料。冰淇淋的工艺包括高压均质化，为了适应这一工艺步骤，开发了两种将 EC 掺入冰淇淋混合物油中的新方法。