ABSTRACT
We investigated the possibility to use rapeseed as a main oil in ice cream formulations by changing its functionality when using different kinds of lipases. Through a 24 h-emulsification and a centrifugation, the modified oils were further used as functional ingredients. All lipolysis was first assessed as a function of time by 13C NMR, where triglycerides consumption and the formation of low-molecular polar lipids (LMPL: monoacylglycerol and free fatty acids, FFAs) were selectively identified and compared. The more the FFAs, the sooner the crystallization (from -55 to -10 °C) and the later the melting temperatures (from -17 to 6 °C) measured by differential scanning calorimetry. These modifications were exploited in ice cream formulations with a significant impact on overall hardness (range of 60-216 N) and flowing during defrosting (from 1.29 to 0.35g/min). The global behavior of products can be controlled by the composition of LMPL within oil.
Subject(s)
Brassica napus , Ice Cream , Rapeseed Oil , Crystallization , Lipase , Fatty Acids, NonesterifiedABSTRACT
The present study focuses on informal social networks and the people who give parental support to at-risk mothers (i.e., mothers who display at least two of the following risk factors : low SES, low education, and under 21 years at the birth of their first child). A sample of 49 such mothers, who had children between the ages of 2 and 6 years, participated in semi structured interviews. The group was then matched with a group of low risk mothers (n = 43). Results present mothers' perspectives on the people in their social network they see as being most helpful or most stressful, as far as parenting is concerned. They also describe the roles played by key members of their immediate environment (maternal grandmothers, spouse or ex-spouse). Practical guidelines towards a network-oriented approach in parental support are outlined.
