Photooxidative Stability of Ice Cream Prepared from Milk Fat




The photooxidation of ice cream containing 14.25% milk fat prepared from 7 fat materials with different compositions was investigated by conducting sensory evaluations for oxidized off-flavor and by monitoring hydroperoxide formation. They showed a wide range of oxidative stability against light, and the flavor score was related to peroxide value (correlation coefficient, 0.795). The photooxidative stability of ice cream was influenced mainly by the riboflavin content and by the oil's susceptibility to photooxidation. These contributing proportions were 53.7 and 17.6%, respectively, with a multiple regression model. The photooxidative stability of the oil fraction increased with the increasing tocopherol homologues ratio, γ-tocopherol/α-tocopherol (correlation coefficient, 0.846). Furthermore, the photooxidative stability of ice cream was influenced by the amount of free-fat content.