Researchers aim to investigate several approaches to improve the properties of the ice cream made with HOLL soybean oil. They will evaluate the effect of different methods by determining the properties of the ice cream mixes before and after aging, after which the most promising will be selected for ice cream making and sensory evaluation.

1. To determine the effects of oleogel, soy protein aggregates, and stabilizers on the physical properties of ice cream mixes made with cold pressed HOLL soybean oil.

2. To determine the sensory properties of ice cream formulations that show improved physical properties.

1. The approaches that improve the physical properties of ice cream formulated with HOLL soybean oil will be identified.

2. Optimized formulations and methods used in making ice cream made with HOLL soybean oil will be identified.

With proper modification or formulation, cold-pressed HOLL soybean oil has great potential to replace milk fat or coconut oil in plant-based ice cream as well as other applications. This will promote the utilization and increase the sale of Missouri HOLL soybean. The results from the project could be directly implemented in commercial products.