We are pleased to announce about our new publication in Gels with Chinese colleagues titled: “ Effects of Konjac Glucomannan-Based Double Emulsions as Palm Oil Substitutes on the Stability, Texture, and Quality of Functional Ice Cream ”

The study investigated the effects of replacing palm oil with konjac glucomannan (KGM)-based double emulsions (PDEs) at varying substitution rates (0–100%) on the physicochemical properties, structural performance, and sensory quality of ice cream. The results showed that at a 50% replacement rate, the formulated ice cream maintained good sensory quality and enhanced antioxidant activity. Outcomes of the study provide a theoretical basis and technical reference for the development of palm oil-reduced functional ice cream.

🔗 Read the full paper here: https://lnkd.in/dh9hYDYc