Organogels as novel ingredients for low saturated fat ice creams

The aim of this work was to evaluate the use of sunflower oil organogels made with phytosterols and γ-oryzanol as milk cream substitutes in artisanal ice creams. Fat amount (4 and 8 g/100 g) and type (milk cream, sunflower oil, and organogels containing two levels of gelators) were considered as factors. The higher fat amount significantly decreased density (1.08 ± 0.01 g/mL vs 1.10 ± 0.01 g/mL) and soluble solid content (27.2 ± 0.3 °Bx vs 30.1...