Influence of Whipping Speed on the Physical Characteristics of Whipped Cream

Ihara, Keiichi; Kajiya, Chizuru; Shimada, Yasunobu; Asano, Yuzoh; Kokubo, Sadayuki

doi:10.3136/nskkk.52.553

Cited by 5 publications

(7 citation statements)

References 6 publications

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“…ΔPD decreased as the beating speed decreased. These results were in accordance with the findings of Ihara et al (2005). The correlation was higher than that between whipping time and ΔPD (data not shown), indicating that beating speed itself affected ΔPD.…”

Section: Resultssupporting

confidence: 91%

“…The properties of bubble and fat-globule aggregation of the whipped cream might cause this phenomenon. A slow beating speed would result in a narrow distribution of air-bubble size in the cream (Ihara et al, 2005), which might be one of the underlying reasons. Decreasing the beating speed decreased ΔPD but increased the whipping time, which reduced the productivity of making whipped cream.…”

Section: Resultsmentioning

confidence: 99%

“…Moens et al (2016) found that tempering cream promoted partial coalescence of the fat globules and increased the stability of whipped cream during cold storage. Ihara et al (2005Ihara et al ( , 2007 studied the influence of beating speed on the physical properties of whipped creams. Those studies found that creams that are whipped at a low speed were relatively stable during storage, and suggested that the stability of the air bubble surface influenced the total stability of whipped creams.…”

Section: Introductionmentioning

confidence: 99%

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Influences of Beating Speed on Whipping and Physical Properties of Whipped Cream

Ihara

Nishimura

Habara

et al. 2019

FSTR

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Whipped cream consists of air bubbles, fat-globule aggregation, and a water phase; thus, knowledge of the effects of foam and fat-globule aggregation is important in understanding the physical properties of the produced whipped cream. A 45 (wt %) fat-content dairy cream and a batch whipping machine were used in this study to explore the shape-retention ability. The mean diameter of bubbles was also measured in optical microscopy images to evaluate the effects of bubble size. In constant-beating-speed tests, increasing the beating speed decreased the whipping time and overrun, which increased the shape-retention ability. On the other hand, changing the beating speed during the whipping process maintained a high shape-retention ability while reducing the whipping time. A high initial overrun might induce a shape-retention ability at a constant beating speed, and small initial bubbles might maintain a high shape-retention ability.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influences of Beating Speed on Whipping and Physical Properties of Whipped Cream

Ihara

Nishimura

Habara

et al. 2019

FSTR

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“…It is known empirically that these factors can be controlled by altering the whipping conditions. Ihara et al (2005Ihara et al ( , 2007 studied the influence of whipping speed on the physical characteristics of whipped creams. They showed that creams that are whipped at a lower speed are relatively stable during storage and suggested that the stability of the air bubble surface influences the total stability of whipped creams.…”

Section: Introductionmentioning

confidence: 99%

Influence of whipping temperature on the whipping properties and rheological characteristics of whipped cream

Ihara¹,

Habara²,

Ozaki

et al. 2010

Journal of Dairy Science

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The effects of whipping temperature (5 to 15 degrees C) on the whipping (whipping time and overrun) and rheological properties of whipped cream were studied. Fat globule aggregation (aggregation ratio of fat globules and serum viscosity) and air bubble factors (overrun, diameter, and surface area) were measured to investigate the mechanism of whipping. Whipping time, overrun, and bubble diameters decreased with increasing temperature, with the exception of bubble size at 15 degrees C. The aggregation ratio of fat globules tended to increase with increasing temperature. Changes in hardness and bubble size during storage were relatively small at higher temperatures (12.5 and 15 degrees C). Changes in overrun during storage were relatively small in the middle temperature range (7.5 to 12.5 degrees C). From the results, the temperature range of 7.5 to 12.5 degrees C is recommended for making whipped creams with a good texture, and a specific temperature should be decided when taking into account the preferred overrun. The correlation between the whipped cream strain hardness and serum viscosity was high (R(2)=0.906) and persisted throughout the temperature range tested (5 to 15 degrees C). A similar result was obtained at a different whipping speed (140 rpm). The multiple regression analysis in the range of 5 to 12.5 degrees C indicated a high correlation (R(2)=0.946) in which a dependent variable was the storage modulus of whipped cream and independent variables were bubble surface area and serum viscosity. Therefore, fat aggregation and air bubble properties are important factors in the development of cream hardness. The results of this study suggest that whipping temperature influences fat globule aggregation and the properties of air bubbles in whipped cream, which alters its rheological properties.

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“…In theory, the differences between a dairy cream and a recombined cream should provide information regarding the characteristics of the emulsifying components in the recombined cream. Demulsification of fat globules is one of most the important factors underlying the firmness of whipped cream (Ihara et al, 2005(Ihara et al, , 2010. Thus, the effects of the emulsifying components on the stability of fat globules were evaluated by measuring their shear stabilities and changes in fat-globule shape.…”

Section: Evaluation Of the Shear Stability Of Dairy Cream And Recombimentioning

confidence: 99%

Effects of emulsifying components in the continuous phase of cream on the stability of fat globules and the physical properties of whipped cream

Ihara¹,

Hirota²,

Akitsu

et al. 2015

Journal of Dairy Science

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The emulsifying components in cream are very important in controlling the physical characteristics of whipped cream. The effects of those components on the stability of fat globules and the physical characteristics of whipped cream were investigated. A low-molecular-weight emulsifier, and protein ingredients such as sodium caseinate and a casein partial hydrolysate (casein peptides), were used as emulsifying components in this investigation. The viscosity of deaerated whipped cream (called the serum viscosity) was measured to evaluate the degree of fat-globule aggregation. Furthermore, the shape-retention ability, which is the degree of reduction in the firmness of whipped cream between immediately after whipping and after 1d of refrigeration, was explored. The addition of the low-molecular-weight emulsifier in the continuous phase of dairy cream, which does not contain added low-molecular-weight emulsifiers, increased the stability of the fat globules and reduced the shape-retention ability of the whipped cream. The addition of protein ingredients (sodium caseinate and casein peptides) to the continuous phase of dairy cream had little effect. However, the addition of casein peptide in the continuous phase of dairy cream together with the low-molecular-weight emulsifier reduced the effect of the low-molecular-weight emulsifier on the stabilization of fat globules and the shape-retention ability of the whipped cream. The addition of casein peptide did not recover the serum viscosity; thus, other mechanisms might underlie this phenomenon.

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Influence of Whipping Speed on the Physical Characteristics of Whipped Cream

Cited by 5 publications

References 6 publications

Influences of Beating Speed on Whipping and Physical Properties of Whipped Cream

Influences of Beating Speed on Whipping and Physical Properties of Whipped Cream

Influence of whipping temperature on the whipping properties and rheological characteristics of whipped cream

Effects of emulsifying components in the continuous phase of cream on the stability of fat globules and the physical properties of whipped cream

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