Rheological Characterisation of Dairy Emulsions For Cold Foam Applications

Abstract

Dairy foams are complex aerated materials where the liquid matrix is an emulsion made by oil droplets dispersed in a water system. An innovative application of these systems leads to an interesting product derived from instant whipped creams that are stored and consumed at low temperatures (typically between −4 and −18 • C) like an ice cream. This novel product requires a specific texture due to the particular conditions related to its consumption. In the present work, the effects of some relevant ingredients (emulsifiers, sugars, and fats) on rheological properties and freezing temperature of dairy emulsions were investigated. Samples were prepared on lab scale and it was found that structure extension is affected strongly by stabilizers (carrageenan and guar gum) and in a lower measure by fat content. As far as freezing point is concerned a significant effect only of sugars (type and amount) and fats was measured. A formulation having interesting properties for low temperature applications was obtained and it was prepared on a pilot plant scale to investigate the potential effects of the industrial production. These samples exhibited a relevant reduction in both viscosity and elasticity; it was speculated that this effect could be attributed to the whey protein thermal damage (induced by the UHT treatment) and to the homogenisation conditions, different from those adopted on lab scale.

Rheological behavior of ice‐cream mixes: Impact of temperature and protein concentration

“…Interestingly, no particular trend was observed with respect to the temperature (Table 2). Similar values of A have been reported in yogurt (Domenico Gabriele et al, 2001) and dairy emulsions (Gabriele et al, 2011). On the other hand, the ICMs formulated with MPC80 and WPC80 were stable, judging by moderate increase of the parameter b with the temperature (Table 2).…”

Rheological Behaviour, Freezing Curve, and Density of Coffee Solutions at Temperatures Close to Freezing

“…However, few studies report mathematical modelling of food fluids viscosity at low temperatures. In this sense, viscosities for sugar solutions, fruit juices, and dairy emulsions at low temperatures were reported by [13][14][15][16][17]. In the case of coffee solutions, viscosity and some physical properties have been reported by [18,19] for temperatures ranging from 20 to 80°C.…”

Effect of High Pressure Treatment on Rheological Characteristics of Egg Components

“…Use of HP processing for denaturation of protein has always been an exciting concept as it can cause modification of functional properties by stimulating protein conformational changes. [15,16] This protein denaturation can lead to aggregation or gelation depending on the number of factors related to the protein system (nature and composition of proteins), environmental conditions (pH and ionic strength), and HP treatment conditions (pressure level, processing time, and temperature). [17,18] It can modify the functional properties of food components without affecting other characteristics, thus satisfying increased demand of minimally processed high quality foodstuff.…”