EC N150

Specification of EC N150

Application of EC N150

KimaCell® EC N150 ethyl cellulose was used as a gelling agent in high oleic sunflower oil ice cream, and ice cream based on 10% HOSO and 1% EC was successfully prepared using unsaturated fatty acid monoglyceride or saturated fatty acid diglyceride as emulsifier. The addition of EC to HOSO ice cream can inhibit the coalescence of oil droplets, and the small and uniform distribution of fat globules is similar to the structure of fat globules in ice cream prepared with coconut oil. The network structure formed by the partial coalescence of fat globules stabilizes the air bubbles and increases the flow resistance of the whey phase during ice cream melting, thereby reducing the melting rate of ice cream. The ice cream prepared with EC-based HOSO oleogel had the lowest melting rate, while the ice cream prepared with coconut oil showed a higher melting rate.

In meat products, such as sausages, meat patties and pate, it is usually necessary to add some plastic fat (animal fat) to enhance the flavor and taste of the product, but its high content of saturated fatty acids has caused consumers to worry. Researchers have used vegetable oil to completely or partially replace animal fat in meat products, but the resulting products have increased hardness and reduced taste. Meat patties prepared with EC oleogel were compared with samples made with rapeseed oil, and it was found that the texture of patties prepared with EC oleogel was greatly improved, and the fat globule size increased by more than 130%. In addition, the frankfurters were not significantly different in chewiness and firmness from the meat mince prepared with EC oleogel compared to the control sample prepared with beef tallow.