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In this study, the effects of the denaturation degree of whey protein (WP) and whey protein/casein (WP/CN, m/m) ratio in milk powder on the emulsion stability and whipping properties of recombined cream were investigated. The results showed that the cream prepared from milk power with 60% of WP denaturation had good emulsion stability, and the stability of the system decreased with increase in denaturation degree. An increase in the degree of WP denaturation shortened the whipping time and reduced the leakage rate of whey. The emulsion stability at a WP/CN ratio of 1:4 first increased and then decreased to a level higher than the initial one with increasing proportion of WP. In addition, the whipping time of the cream was shortened, and whey leakage was reduced, while foaming rate declined and bubble collapse rate increased. In summary, the cream prepared from milk power with 60% of WP denaturation showed good emulsion stability and whipping properties; it had the best stability at a WP/CN ratio of 2:4 and better foaming capacity and foam stability at a WP/CN ratio of 1:4. Therefore, WP/CN ratio can be adjusted according to the practical needs to improve the functional characteristics of cream products.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Long-term consumption of hydrogenated palm kernel oil (HPKO) in whipped-frozen products has been linked to harmful health effects. The aim of this study was to investigate the use of beeswax oleogel as a partial replacement for HPKO in whipped cream. The effect of substitution rate on the lipid crystallization behavior, whipping characteristics, and foam stability of whipped creams was investigated. As the oleogel replaced 30–90% HPKO, the solid fat content decreased, and the growth pattern of the fat crystals shifted from two-dimensional disc-like to one-dimensional linear. Particle size distribution and microrheology analysis revealed that 30% or 60% oleogel substitution facilitated partial coalescence of fat, leading to in a higher elasticity index in emulsions. These results promoted overrun, firmness, and homogeneous bubbles in whipped creams. However, an oleogel substitution rate of 90% resulted in an excessively low overrun and collapse of foam structure. This study proposes an effective solution for constructing a frozen-aerated system that enhances fat partial coalescence and improves foam performance. • Beeswax oleogel-based whipped creams were successfully fabricated. • Both 30% and 60% oleogels promoted partial coalescence of fat and foam stability. • A 90% beeswax oleogel resulted in low overrun and collapse of bubble structure. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background. Whipped cream is one of the dairy emulsions commonly used as a topping for desserts and cake decorations. Several stabilizers were used to obtain whipped creams of a good quality and with a stable topping. This research study aimed to evaluate the organoleptic, textural, and whipping properties of whipped cream prepared using different stabilizer blends. Materials and methods. In this study, 0.04% of different stabilizers, including carboxymethylcellulose (CMC), k-carrageenan (KC), or KC blended (in the ratio of 3:1) with cremodan se 30 (C30), 80 (C80) or 216 (C 216), were used in preparing the whipped cream samples. The whipping properties (whipping time, overrun, and foam stability), viscosity, texture, and organoleptic properties were evaluated. Results. The obtained findings revealed that using a KC+C80 blend led to the lowest whipping time (76 s) and the highest overrun (120%). Also, pronounced changes obtained by using these stabilizers and the more suitable viscosity were obtained by using a KC+C80 blend. Moreover, using a KC+C80 blend led to higher values of hardness (4.38 N) and cohesiveness (0.53) and lower values of springiness (4.65 mm), chewiness (5.60 mJ), and adhesiveness (8.66 mJ). The data obtained demonstrated that all whipped the cream samples were organoleptically accepted, and the whipped cream prepared with a KC+C80 blend had the highest score of flavor, texture, appearance, and overall acceptability. Conclusion. It could be concluded that using a KC+C80 stabilizer blend improved the whipping and texture properties, viscosity, and organoleptic properties of whipped cream. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this work was to characterise the influence of ultra-high-temperature (UHT) treatment and high-pressure homogenisation on functional properties of whipping cream (30% fat content) in relation to adding κ-carrageenan (0%, 0.02% and 0.04% in milk plasma). The determination of the particle size distribution, which was measured by laser diffraction and verified by microscopic observation, indicated that the diameter of fat globules decreased significantly by homogenisation but clusters of small fat globules were produced before the carrageenan–casein micelles aggregates. The viscosity of cream was increased and the thixotropic behaviour was observed both by adding carrageenan and by homogenisation. The homogenisation significantly increased colloidal stability during storage and milk plasmas’ release was minimised in combination with carrageenan addition. The most influenced functional properties were: the whippability, which was significantly impaired by homogenisation, and the stability of whipped foam, which was significantly improved with the increase of the carrageenan concentration. [Copyright &y& Elsevier]

Surface properties of dried apple pomace as a function of particle size were studied in order to increase it's acceptability and utilization as source of soluble dietary fiber in processed foods. For this cleaned, dried ground pomace was sieved through 30 mesh and 50 mesh sieves to obtain 30 mesh, 50 mesh pomace and unsieved pomace was used as control. Particle size had definite effect on surface properties such as hydration capacity, fat absorption, and emulsifying properties but not much effect on whipping properties and buffering capacity (BC). [ABSTRACT FROM AUTHOR]

• High lauric and myristic acid content resulted in a dense fat crystal network. • A dense fat crystal network promoted partial coalescence and improved whipping cream quality. • High palmitic acid content resulted in a loose and weak fat crystal network. • A weak fat crystal network restricted partial coalescence and lowered whipping cream quality. In this study, five fats (hydrogenated palm kernel oil, HPKO-A and HPKO-B; refined vegetable oils, RVO-A and RVO-B; transesterification oil, TO) were used to prepare whipping creams. HPKO-A and RVO-A which rich in lauric and myristic acids facilitated the formation of small crystals and dense crystal network, while higher stearic acid content of HPKO-B formed large spherical crystals. The richness in palmitic acid (RVO-B and TO) and oleic acid (TO) led to the formation of weak crystal network. Higher partial coalescence was correlated to higher collision frequency of fat globules and crystal connection, therefore, the overruns, firmness and stability of creams prepared by HPKO-A and RVO-A were higher than those of HPKO-B and RVO-B. The least stability of cream prepared by TO was related to the weak crystal networks. In summary, higher lauric and myristic acids content resulted in dense crystal networks, promoting partial coalescence and improving the cream quality. [ABSTRACT FROM AUTHOR]