Response Surface Methodology to Study Fat Destabilization and Development of Overrun in Ice Creams Produced with Polyunsaturated Safflower Oil and Milk Fat Blends

Abstract

Effects of safflower oil concentration (0 to 52% of the total fat), emulsifier concentration (0 to .32%), and freezing temperature (-5.3 to -2.5C) on maximum overrun and fat destabilization of ice cream were studied.