Application of Whey Protein Isolate Oxidized by Free Radicals in Ice Cream Products

In order to explore applicable values of whey protein isolate(WPI) oxidized by hydroxyl free radical system, carbonyl content in ice cream products, major parameters such as dilating rate, melting-resistant and shape-holding properties, and sensory evaluation index of ice cream products were determined.Results indicated that all parameters and quality of ice cream products with the addition of WPI oxidized by H2O2 system were much better than those of ice cream products with the addition of WPI oxidized by FeCl3 system.Moreover, the highest sensory evaluation score was obtained in ice cream products with the addition of WPI oxidized by H2O2 system for 1 h, although its taste exhibited a slight decrease.Therefore, ice cream products with improved quality due to the addition of WPI with mild oxidation will be easy to be accepted by consumers.