Table I.
Melting point (°C, bulk fat), solid fat content (% SFC, bulk fat) at different stages in the production process of ice cream and fatty acid composition (wt%, ice cream) of control milk fat (C), milk fat enriched with unsaturated fatty acids (U), a low-melting milk fat fraction (L) and a high-melting milk fat fraction (H). Results are the mean of three or four determinations. SEM, standard error of means1; SFC−18 °C, SFC after storage at −18 °C; SFC3.8 °C, SFC after ageing at 2 °C; and SFC8.1 °C, SFC after ageing at 7 °C.
| C fat | U fat | L fat | H fat | SEM | P value | |
|---|---|---|---|---|---|---|
| Melting point (°C) | 35.43b | 36.56b | 18.77c | 40.48a | 2.02 | < 0.001 |
| SFC−18 °C (%) | 83.47b | 82.53b | 76.98c | 85.80a | 0.99 | < 0.001 |
| SFC3.8 °C (%) | 39.03b | 38.80b | 19.73c | 54.15a | 3.69 | < 0.001 |
| SFC8.1 °C (%) | 36.76b | 34.88c | 9.71d | 53.79a | 4.74 | < 0.001 |
| SFA2 (%) | 64.5b | 61.8c | 58.1d | 70.2a | 1.3 | < 0.001 |
| MUFA3 (%) | 32.4c | 34.0b | 37.4a | 26.8d | 1.0 | < 0.001 |
| PUFA4 (%) | 3.83c | 4.15b | 4.53a | 3.02d | 0.15 | < 0.001 |
| Total CLA5 (%) | 1.41b | 1.52a | 1.31b | 1.03c | 0.05 | < 0.001 |
| ω66 (%) | 1.77b | 1.74b | 2.42a | 1.47c | 0.09 | < 0.001 |
| ω37 (%) | 0.662c | 0.884a | 0.808b | 0.516d | 0.038 | < 0.001 |
| ω6/ω3 | 2.68b | 1.98c | 3.00a | 2.85a,b | 0.43 | < 0.001 |
Means with different letters (a, b, c and d) in the same row differ significantly (Duncan, P < 0.05).
Saturated fatty acids; sum of C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, 12mC14:0, 13mC14:0, C15:0, C16:0, 14mC16:0, 15mC16:0, C17:0, C18:0, C20:0, C21:0, C22:0 and C24:0.
MUFAs; sum of C14:1c9, C16:1t9, C16:1c9, C17:1c9, C18:1 total trans, C18:1c9, C18:1c11, C20:1c11 and C22:1c13.