Aeration of low fat dairy emulsions: Effects of saturated–unsaturated triglycerides

Effects of soy protein composition in recombined soy‐based cream on the stability and physical properties of whipping cream

“…In this sense, it appears that the small molecules are more likely to produce some liquid fat and swelling at the bubble surface, causing globular flocculation and aggregation of the interface fat. An infrastructure was formed in the foam via the establishment of surface‐mediated partial coalescence between adjacent adhered droplets . Similar findings have been reported in the results of whipping and foaming, where the whipped cream with added SPHPe and SPHPa appears to exert a more significant influence on the overrun and partial coalescence of fat than that with other added proteins.…”

Impact of Crystalline Milk Fat on Rheological Properties of Ice Cream Mix Emulsions During Aging Time at 4c

“…The highest level of solid fat content in the AMF/S made its gel network more sensitive to shearing, having less ability to structural recovery. This phenomenon shows the consequences on processing parameters of ice cream production especially on their foaming properties while whipping (Bazmi et al. 2007).…”

“…We showed that higher amount of crystallized fat may prevent structure enhancement in the emulsions, and the resultant structure is more sensitive against shearing. This phenomenon will have effects on the aging time of the emulsions at 4C before whipping and, finally, on their overrun and the microstructure of incorporated air bubbles, which have been discussed elsewhere (Bazmi et al 2007).…”

“…2003; Peamprasart and Chiewchan 2006), only a few concern time evolution of rheological properties of ice cream mix emulsions. In recent studies, we investigated the effects of milk fat composition on the crystallization behavior of fat globules and their resistance to aggregation–coalescence in ice cream mix emulsions (Bazmi and Relkin 2006) and on their aeration properties (Bazmi et al. 2007).…”

Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability

“…To develop such products effectively requires a proper understanding of the various physicochemical factors controlling the orthokinetic destabilization of emulsions [82]. These factors include the hydrodynamic shearing conditions [83], the colloidal interactions between the droplets [84,85], the state of crystallization of the fat [86][87][88][89][90][91], and the presence of small-molecule emulsifiers [77,[92][93][94][95][96]. During shear-induced aeration there is some spreading of liquid fat on the bubble surfaces [97], and it is commonly inferred that this spreading increases the rate of emulsion droplet adsorption and aggregation [86,98].…”