Effect of basil seed gum and κ‐carrageenan on the rheological, textural, and structural properties of whipped cream

Abstract

BACKGROUND: Basil seed gum (BSG) is a novel polysaccharide that has been found wide application in the food industry. It can be used in whipped cream due to its thickening and emulsifying properties. The effect of BSG and κ-carrageenan on the structure-rheology relationships of whipped cream was evaluated.RESULTS: The viscosity of cream containing BSG was higher than that of carrageenan. Basil seed gum resulted in a strong capacity to improve the viscosity of the cream. Rheological results showed the low-frequency dependence of the elastic modulus was improved by BSG, which had a strong effect on the rigidity of the emulsion. The fracture strain of the creams containing BSG or κ-carrageenan was between the normal cream and acidified caseinate stabilized emulsion foam. It was found that the protein segments of BSG could be adsorbed at the oil-water interface, resulting in the formation of a pseudo-gel network, which creates a stronger molecular protein network in the whipped cream. Microstructure study revealed that whipped cream containing κ-carrageenan exhibited some flocculation, which could be caused by non-adsorbed polysaccharides or proteins. In contrast, cream containing BSGshowed more voids, which have considerably decreased by fat content and enhance the foam structure.CONCLUSION: As a result, synergistic interactions between proteins and polysaccharides (BSG and κ-carrageenan) could promote the development of a cross-linked network. Indeed, due to its high levels of hydrophilicity, BSG absorbs water, acts as a thickening agent, and competes against caseinate at the interfaces and is incorporated into whipped cream to provide a more desirable physical structure for the product.

Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose

“…Further details regarding those indexes are as follows. Amplitude sweeps and frequency sweeps were measured using a parallel-plate sensor system (P60 TiL; diameter 60 mm; gap 1 mm) at 10 °C through the Peltier temperature control system, adapting the method of Biglarian et al, 4 with modifications. The amplitude sweeps were conducted by increasing the stress logarithmically from 1 to 100 Pa at 1 Hz.…”

“…1 Therefore, future trends are to develop whipped cream analogues with a low fat content or to explore new additives with desired properties. [2][3][4] The stabilization of whipped cream is a critical technical problem that has attracted much attention; [2][3][4][5][6] both exploring the interactions between food components and finding new food additives prepared from food-grade materials are promising solutions to resolve the above problem in the food industry. [5][6][7][8][9][10] Furthermore, the role of food components is extremely important for controlling the formation and stability of emulsions and subsequent whipped cream, [7][8][9][10] especially for the interactions between emulsifiers and stabilizers in the continuous phase: either competition or adsorption behavior at the oil-water interface.…”

“…Both whipped cream and its alternatives contain a high content of fat, which may involve partially or fully hydrogenated vegetable oils, containing saturated and/or trans fats, enhancing the risk of many health problems 1 . Therefore, future trends are to develop whipped cream analogues with a low fat content or to explore new additives with desired properties 2‐4 …”

Alternative Stabilizers Used in Ice Cream Production

“…Bu özelliği ile fesleğen tohumları yeni doğal bir hidrokolloid kaynağı olarak görülmektedirler [22]. Fesleğen tohumlarından elde edilen müsilajın emülsifiye edici, köpürtücü, koyulaştırıcı, stabilize edici, viskozite ve jelleştirici özelliklere sahip olduğu literatürde yer almaktadır [23][24][25][26].…”

Rheological properties of dairy desserts: Effect of rice bran protein and fat content

“…Moreover, it was found that RBP can produce fibrils during heating (Zhang & Huang, 2014), which are interesting as components in food products due to the modification of rheological and physical properties. It has been understood that the RBP addition into whipped cream could assist in improving overrun and stability as well as modification of the rheological and structural characteristics (Biglarian et al., 2021; Ghorbani‐HasanSaraei et al., 2019). It has also been suggested that the foam structure of cream could be improved by using RBP as a fat alternative (Ghorbani‐HasanSaraei et al., 2019).…”