The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream.

The crystalline properties of fat in emulsions were influenced by oil phases, impacting fat destabilization and ultimately enhancing the quality of ice cream. This study offers valuable insights for the optimization of fat and monoglyceride fatty acid ester selection, with potential to improve ice cream quality. This article is protected by copyright. All rights reserved.