Pomelo fiber Pickering emulsion gels as light-cream fat mimetics in reduced-fat ice cream

This study explores pomelo fiber-based oil-in-water Pickering emulsion gels as fat mimetics in light cream. The gels, formulated with pomelo fiber, amylopectin, sodium starch octenyl succinate, and walnut oil, were characterized for their properties and evaluated in ice cream. Results showed that pomelo fiber significantly enhanced the rheological properties and stability of the emulsion gel, exhibiting superior modulus characteristics compared to those of light cream. Starch and water formed a soft, flowable matrix, whereas the fiber provided mechanical support and facilitated oil absorption. At 0.5 wt%, it reduced ice cream thermal conductivity, improving melt resistance during consumption without compromising processing, while also enhancing texture and mouthfeel and effectively lowering caloric content. Additionally, this substitution strategy reduced raw material costs by approximately 30 %. Overall, this study demonstrates the promising potential of Pickering emulsion gels based on pomelo fiber for applications in low-fat frozen desserts.