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

Ihara, Keiichi; Nishimura, Y.; Habara, Kazuhiro; Abe, Fumiaki

doi:10.3136/fstr.25.391

Cited by 4 publications

(3 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The overrun of the cream is influenced by several factors, such as viscosity and beating speed (Ihara et al, 2019), and it is worth noting that the beating speed remained constant in this experiment. AMF crystalized to form spherical crystals, resulting in a thin crystal network structure.…”

Section: Properties Of Whipped Creammentioning

confidence: 71%

Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application

Su,

Chai,

Tan

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

In this paper, the compatibility, phase behavior, and crystallization properties of the binary blends of palm kernel stearin (PKS) and anhydrous milk fat (AMF) were investigated by analyzing the solid fat content (SFC), thermal properties, polymorphism, and microstructure, with the aim of providing theoretical guidance for the blending of oils. The results showed that the PKS content primarily determined the SFC trend of the binary blends. However, the binary blends demonstrated poor miscibility and eutectic behavior was predominantly observed in the system, particularly at higher temperatures. Only α and β′ forms appeared in this blended system. Simultaneously, the addition of PKS elevated the liquid phase transition temperature of the binary blends, considerably significantly increased their crystallization rate when the addition of PKS was more than 20% and increased the density and size of the fat crystals. Finally, the mixing design optimization method was used to get the most suitable ratio of the binary blends in the refrigerated cream system with PKS:AMF to be 0.914:0.086. The cream prepared with the above binary blends was indeed superior in overrun and firmness and had high stability.Practical ApplicationSome fats with special advantages are often limited in their wide application because of their poor crystallization ability. In this paper, the crystallization ability of fats is improved, and their application scenarios are increased through the combination of fats, so as to provide reference for the production of special fats for food.

show abstract

Section: Properties Of Whipped Creammentioning

confidence: 71%

Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application

Su,

Chai,

Tan

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…They can be transformed into foam structures by whipping, and bubbles are incorporated and surrounded by partially coalesced fat globules after whipping [8]. The foam structures are currently widely used in various foods such as cakes, desserts, pastries, and toppings [9]. It is necessary to improve the heat-stable properties of RPO by incorporating it with hard fats to make it suitable for producing high-quality food products for consumption in tropical and subtropical areas.…”

Section: Introductionmentioning

confidence: 99%

Chemical–Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities

Gao,

Zhu,

Jin

et al. 2023

Foods

View full text Add to dashboard Cite

Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly carotenes, tocopherols, polyphenols, and squalene, significantly increased the oxidative stability indices (OSIs) of the RPOs (from 10.02 to 12.06 h), while the OSIs of their micronutrient-free counterparts were only 1.12 to 1.82 h. HRPO exhibited a lower SFC than those of NRPO. RPOs softened at around 10 °C and completely melted near 20 °C. Although the softening problem may limit the usages of RPOs, that problem could be solved by incorporating RPOs with mango kernel fat (MKF). The binary blends containing 40% RPOs and 60% MKF exhibited desirable compatibilities, making that blend suitable for the manufacture of aerated emulsions with improved whipping performance and foam stabilities. The results provide a new application of RPOs and MKF in the manufacture of aerated emulsions with improved nutritional values and desired whipping capabilities.

show abstract

“…An aerated emulsion is a multiphase system, where air bubbles are incorporated and surrounded by partial coalesced fat globules after whipping (Allen et al 2006). This system could exhibit high shape-retention ability, pleasant flavour, smooth taste and nutritional benefit, thereby being widely used in various foods such as cakes, pastries, desserts, breads and toppings, and favoured by a growing number of consumers (Ihara et al 2019). Whipping creams formulated with 30-40% of anhydrous milkfat (AMF) are the widely known aerated emulsions (Andrade and Rousseau 2021).…”

Section: Introductionmentioning

confidence: 99%

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Xie

Ji²,

Jin

et al. 2022

Int J of Dairy Tech

View full text Add to dashboard Cite

Whipping capabilities are the most important indices of dairy aerated emulsions for their use in cakes, desserts and toppings. However, poor whipping capabilities may occur because of included soft fats. Monoglycerides, namely glyceryl monostearate (GMS), glycerol monooleate (GMO) and glycerin monolaurate (GMLa), are the suggested improvers in controlling whipping process through changing partial coalescence behaviours of fat globules. Effects of the three monoglycerides on two crucial whipping factors, that is, fat crystallisation and interfacial properties, were analysed in the present study. It is found that low levels of monoglycerides (<0.25%) showed little effects on the development of partial coalescence, while positive performance was observed in those formulated with increased concentrations ranging from 0.50 to 0.75%. In comparison with GMO, monoglycerides with saturated species significantly improved density and ordering of fat crystal networks and reduced interfacial protein concentrations, contributing to the development of partial coalescence and bubble structures during whipping. Rheology analyses further strongly supported that GMS and GMLa strengthened fat crystal network structure, thereby improving shaping property and heat resistance of foam. The results provided a theoretical basis for improving whipping capabilities of aerated emulsions.

show abstract

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

Cited by 4 publications

References 14 publications

Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application

Crystallization behavior and compatibility analysis of palm kernel stearin/anhydrous milk fat blends and application

Chemical–Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Contact Info

Product

Resources

About