Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream

As a hobby food, alcoholic ice cream is drawing attention worldwide. This study investigates the effects of emulsion addition on the physicochemical, rheological, textural properties, and microstructure of low-alcohol ice cream. Results showed the emulsion decreased particle size, while increasing viscosity and improved stability of the ice cream. The K0.5%-E6% alcoholic ice cream had a high overrun rate of 32.10% and low FD of 32.10%. Contrastively, the overrun rate and FD of the alcohol-free ice cream were 28.75% and 53.31%, respectively. The alcoholic ice cream mainly displayed an elastic texture with a thixotropic recovery rate of 92.69%. The alcoholic ice cream with a low particle size showed a more uniform microstructure and smooth surface. These findings provide a theoretical basis for alcohol-containing ice cream products and valuable information for the potential application of ethanol in hobby food innovation. • The sodium caseinate stabilized camellia oil emulsion with KGM was used as fat replacer. • The low-alcohol ice cream was prepared as a kind of hobby food. • The alcohol ice cream with lower particle size has a more uniform microstructure.