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Replacement of saturated fats in a cream cheese product

Limbaugh, Melissa D
http://rave.ohiolink.edu/etdc/view?acc_num=osu1431097069

Abstract Details

2015, Master of Science, Ohio State University, Food Science and Technology.
Cheese is a dairy product rich in protein and calcium; however, it typically contains high amounts of saturated fats. Saturated fats are typically difficult to replace due to their significant influence on product appearance, flavor, and texture. A new saturated fat replacement option is to utilize oleogels in place of the traditional triacylglycerol crystalline fat network. The edible oleogels used in this study were composed of rice bran wax (RBW) and ethylcellulose (EC) organogelators combined with vegetable oils and other non-fat ingredients to produce an oleogel cream cheese spread. According to compositional analysis, oleogel cream cheese spread (OCC) samples had anapproximate 25% reduction in total fat content in comparison to the full-fat commercial control. The successful microstructural incorporation of oleogels into a cream cheese spread as well as similarities in fat globule size between OCC samples and commercial controls was confirmed with Confocal Laser Scanning Microscopy (CLSM). Using a single penetration test with a texture analyzer as well as a strain sweep test using a rheometer, oleogel cream cheese samples, prepared with rice bran wax, displayed comparable textural attributes to the commercial control. Attempts were also made to improve the flavor profile of the OCC samples using natural and artificial milk/cream flavors, starter distillates, and RBW deodorization. The application of edible oleogels in combination with regulated ingredient formulation and processing conditions allowed for the creation of a novel cream cheese spread that was reduced in saturated fat content, enriched in poly-unsaturated fats, and showed comparable microstructure as well as hardness, spreadability, and stickiness values to a full-fat commercial control.
Farnaz Maleky (Advisor)
Dennis Heldman (Committee Member)
John Litchfield (Committee Member)
94 p.
Food Science
ethylcellulose, cream cheese spread, texture analysis, rheology, Confocal Laser Scanning Microscopy

Recommended Citations

Citations

  • Limbaugh, M. D. (2015). Replacement of saturated fats in a cream cheese product [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1431097069

    APA Style (7th edition)

  • Limbaugh, Melissa. Replacement of saturated fats in a cream cheese product. 2015. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1431097069.

    MLA Style (8th edition)

  • Limbaugh, Melissa. "Replacement of saturated fats in a cream cheese product." Master's thesis, Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1431097069

    Chicago Manual of Style (17th edition)

osu1431097069
422
© 2015, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.