Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies

Chen, Yangyang; Cai, Yongjian; Di, Zeng; Zhao, Mouming; Zhao, Qiangzhong

doi:10.1007/s11947-024-03453-6

Food Bioprocess Technol

2024

DOI: 10.1007/s11947-024-03453-6

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Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies

Yangyang Chen,

Yongjian Cai,

Zeng Di

et al.

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Cited by 2 publications

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Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream

Wang,

Zeng,

Yan

et al. 2025

Food Chemistry

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Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream

Wang,

Zeng,

Yan

et al. 2025

Food Chemistry

View full text Add to dashboard Cite

Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry

Dabo,

Chèné,

Fameau

et al. 2024

Molecules

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Whipping cream (WC) is an oil-in-water (O/W) emulsion used in food industry that can be transformed into aerated foam. The cream market has expanded significantly, driven by consumer demands for healthier and higher-quality products, leading to significant scientific research and innovation. This review focuses on formulation challenges related to ingredients such as fats, emulsifiers, and stabilizers, and how these components interact to form a stable emulsion and foam structure. Many studies have aimed to enhance the physicochemical, functional, and nutritional characteristics of WC by fine-tuning formulation parameters. A major focus was to address the health concerns linked to the high saturated fat content in milk fat (MF) by developing healthier alternatives. These include modifying the fat content, developing low-fat formulations, and introducing plant-based substitutes for dairy creams. The participation of additives to improve the properties of whipping cream was also investigated in many recent studies. The use of plant proteins, hydrocolloids, and emulsifiers has been explored, highlighting their effectiveness in enhancing emulsifying and foaming properties. This review summarizes recent advancements in whipping cream formulation, emphasizing the role of additives and alternative ingredients in meeting consumer preferences for healthier, more sustainable whipping cream products with enhanced functional, sensory, and nutritional properties.

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Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies

Cited by 2 publications

References 116 publications

Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream

Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream

Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry

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