Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream

In this work, hydroxypropyl methylcellulose (HPMC) was added into whipped cream for improving its textural and whipping properties. By determination of the particle size distribution, a single peak for the emulsion after homogenization and two distinguishable peaks for the emulsion after whipping for 5 min were observed. With the increase of HPMC level, the average particle size (d_3,2) decreased for the emulsion after homogenization and increased for the emulsion after whipping for 5 min. Both whipping time and HPMC level showed positive effects on the partial coalescence of fat globules. The partial coalescence of whipped cream with 0.125% HPMC after whipping for 5 min reached 56.25%, significantly (P < 0.05) higher than that (4.77%) without whipping treatment. Surface protein concentration was measured to evaluate the change of protein content at the droplet interface. The results indicated that the increase of HPMC level could decrease the surface protein concentration slightly. The overrun of whipped cream slightly increased when the HPMC level increased in the range of 0.025–0.125%. Firmness, cohesiveness, consistency and viscosity of whipped cream were analysed in this work. HPMC showed a positive dose-dependent effect on all these textural properties.     

Entrapment of nutrients during cholesterol removal from cream by crosslinked β-cyclodextrin

This study was designed to elucidate the quantities of nutrients entrapped during cholesterol removal from cream by crosslinked β-cyclodextrin (β-CD, 4–12%, w/v) and to evaluate the amounts of the residual β-CD in cholesterol-removed cream treated by crosslinked β-CD. The content of lactose in the control cream (without the treatment by crosslinked β-CD) was 2.74%, and the amounts of lactose entrapped by crosslinked β-CD ranged from 0.00 to 0.03%. The total amounts of the entrapped short-chain free fatty acid (FFA) and free amino acid (FAA) ranged from 0.04 to 0.12 ppm and from 0.37 to 0.48 μmol/mL, respectively. The amounts of the entrapped water-soluble vitamins (L-ascorbic acid, niacin, thiamine and riboflavin) ranged from 0.01 to 0.05 ppm, from 0.01 to 0.05 ppm, from 0.00 to 0.04 ppm and from 0.02 to 0.05 ppm, respectively. The entrapped amounts of nutrients mentioned above were not remarkably affected by the concentrations of crosslinked β-CD (4–12%, w/v). The very small amounts of residual β-CD in the cholesterol-removed cream were measured (1.86–6.11 ppm). Based on the data obtained from the present study, it is concluded that the amounts of entrapped nutrients were negligible during cholesterol removal from cream by crosslinked β-CD, and the amounts of residual β-CD in cholesterol-removed cream were trace.     

乳化剂用量对搅打稀奶油搅打性能和品质的影响机理研究

研究了乳化剂用量对搅打稀奶油的乳浊液粒度分布、脂肪球部分聚结、液相蛋白浓度、感官品质和泡沫稳定性的影响。研究结果表明:乳浊液冷却及解冻后脂肪球粒径随乳化剂用量增加而减小,随着乳化剂用量增加,脂肪部分聚结速度和液相蛋白质浓度增加速度加快,搅打起泡率和感官品质以乳化剂用量为0.60%时最好,搅打稀奶油稳定时间随乳化剂用量增加呈先增加后下降趋势,当乳化剂用量为0.60%时,稳定时间达到最大2.4h。综合考虑,当乳化剂HLB值为7,乳化剂用量为0.60%时,搅打稀奶油搅打性能和品质最佳。     

二次均质工艺中一次均质压力对黄油基搅打稀奶油品质的影响

以无盐黄油和脱脂乳为原料制备黄油基搅打稀奶油,采用二次均质工艺,研究了一次均质压力（二次均质压力不变）对黄油基搅打稀奶油的粒径、脂肪部分聚结率、流变学特性、搅打性能的影响,分析了各评价指标之间的相关性。结果表明,黄油基搅打稀奶油的一次均质压力在10.0~15.0 MPa时,随着均质压力的增大,脂肪球粒径D4,3由1.85 μm逐渐减小到1.57 μm,且在15.0 MPa时脂肪球粒径D4,3达到最小为1.57 μm;黄油基搅打稀奶油的脂肪部分聚结率随着一次均质压力的增大逐渐增大,由13.74%增大到17.53%;搅打时间随着均质压力的增大逐渐由314 s减小到265 s且一次均质压力在15.0 MPa时搅打时间最少为265 s;泡沫稳定性由78.09%逐渐增加到87.26%,且泡沫稳定性在15.0 MPa时泡沫稳定性达到最大87.26%。因此将黄油基搅打稀奶油的一次均质压力控制在10.0~15.0 MPa范围内较适宜。     

Optimizing Cholesterol Removal in Cream Using β-Cyclodextrin and Response Surface Methodology

Average cholesterol reduction increased as β-cyclodextrin concentration increased, regardless of other factors. The process was optimized using RSM. When β-cyclodextrin addition was 10%, the effect of stirring speed was more noticeable than that of stirring time. When stirring speed was at 1,600 rpm, 94.2% of cholesterol was reduced in 30 min. When stirring time was 20 min, the cholesterol was reduced 97.99% using 15%β-cyclodextrin. When stirring speed was 1,200 rpm, the effect of β-cyclodextrin addition was greater than that of stirring time. Although the percentage of cholesterol reduction varied with different factors and conditions, about 94% of cholesterol was removed from cream.     

High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties

Whey is the inevitable by-product of cheese production. Whey can be incorporated into a variety of foods, but little has been done to investigate its suitability in whipping cream. The objective of this work was to evaluate the foaming properties of selected low-fat whipping cream formulations containing whey protein concentrate (WPC) that did or did not undergo high hydrostatic pressure (HHP) treatment. Fresh whey was concentrated by ultrafiltration, pasteurized, and standardized to 8.23% total solids and treated with HHP at 300 MPa for 15 min. Viscosity, overrun, and foam stability were determined to assess foaming properties. Sensory evaluation was conducted with 57 panelists using a duo-trio difference test. The optimal whipping time for the selected formulations was 3 min. Whipping cream containing untreated WPC and HHP-treated WPC resulted in greater overrun and foam stability than the control whipping cream without WPC. Panelists distinguished a difference between whipping cream containing untreated WPC and whipping cream containing HHP-treated WPC. High hydrostatic pressure-treated WPC can improve the foaming properties of low-fat whipping cream, which may justify expansion of the use of whey in whipping cream and application of HHP technology in the dairy industry.     

Observations on the Whipping Characteristics of Cream

With the application of UHT technology to the processing of whipping creams, consumers 5 purchase creams with whipping characteristics different from creams processed by conventional pasteurization. This study observed differences in whipping properties among raw, pasteurized, and UHT whipping creams. Whipping time to reach maximum volume, number of days before and after retail sell-by date, and overrun were recorded. Mean whipping time and maximum overrun varied significantly by processor, product composition, and retail cream age. Mean whipping time ranged from 1.6 min for raw unpasteurized creams to 3.4 min for UHT heavy cream without whipping aids. Mean maximum overrun ranged from 141% for UHT heavy creams without whipping aids to 216% for UHT whipping creams with aids. There was considerable variation in mean whipping time and mean maximum overrun among processors for creams of the same composition. Regression analysis between whipping time and retail cream age revealed a positive relationship for some product types and a negative relationship for others. Whipping time and maximum overrun of retail whipping creams vary substantially by product type, processing treatment, and processor.     

Optimizing cholesterol removal from cream using β-cyclodextrin cross-linked with adipic acid

The present study was carried out to optimize the different conditions for cross-linked β-cyclodextrin (β-CD) using adipic acid on cholesterol removal in cream. Different factors were β-CD concentration, mixing temperature, mixing time and mixing speed. Cross-linked β-CD was prepared with adipic acid. When the cream was treated with 10% cross-linked β-CD, cholesterol removal was the highest at 90.7%, which was not significantly different from treatments with 15% and 20% cross-linked β-CD. Cholesterol removal was significantly influenced by mixing temperature, mixing time and mixing speed. After cholesterol removal from cream, the used cross-linked β-CD was washed for cholesterol dissociation and reused. For recycling study, the cholesterol removal in first trial was 91.5%, which was mostly same as that using new cross-linked β-CD. However, after 10 repeated trials using the same sample, only 83.4% of the cholesterol was removed from cream. Therefore, the present study indicated that the optimum conditions for cholesterol removal using cross-linked β-CD were 10%β-CD addition, 30 min mixing with 1400 r.p.m. speed at 40°C with over 90% cholesterol removal. In addition, recycled β-CD cross-linked with adipic acid showed a similarly high recycling efficiency to unused β-CD of about 90% up to the seventh trial.     

Physicochemical properties and application of micronized cornstarch in low fat cream

With normal cornstarch (CS) as material, micronized starch was prepared first by acid hydrolyzed pretreatment and then ball-milling (HMS). A control sample (MS) was prepared by ball-milling without pretreatment. Particle size and shape of micronized starch were investigated, and its application in low fat cream was studied. The Maltase cross of HMS granules almost disappeared and the particle size clearly decreased. It was evident that acid-lintnerised starch granules were more susceptible to break down upon milling. However, the granules would aggregate with an increase in milling time. Compared with full-fat cream, the apparent viscosity of low-fat cream increased, while fat globules partial coalescence rate, overrun and textural properties decreased with the increasing of the fat replacement rate. The average particle size of whipped cream increased with the increase of whipping time. Results indicate that a 15% fat replacement rate would produce cream with good foaming and storage stability.     

酪蛋白种类和二次均质工艺对再制稀奶油搅打特性的影响

本研究旨在分析3 种常见的酪蛋白产品,胶束酪蛋白浓缩物（micellar casein concentrate,MCC）、酪蛋白酸钙（calcium caseinate,CaC）及酪蛋白酸钠（sodium caseinate,NaC）对再制稀奶油搅打特性的影响,以及再制稀奶油进行二次均质后其搅打特性的变化。结果表明：MCC、CaC及NaC再制稀奶油的搅打特性受酪蛋白质量分数的影响,且其对二次均质工艺的敏感性不同。MCC和CaC的质量分数较高（1.5%和2.5%）时,制备的稀奶油具有良好的搅打特性,最大起泡率在170%～200%范围内,泄漏率在0～1.5%范围内;进行二次均质后最大起泡率和泄漏率的变化较小。而NaC在较低的质量分数（0.5%）条件下制备的稀奶油才可具有较好的搅打特性,最大起泡率为（198.2±4.0）%;当NaC质量分数增至1.5%时,最大起泡率下降至（119.0±15.4）%。二次均质后NaC再制稀奶油的最大起泡率下降,泄漏率增加。研究认为,以MCC和CaC为原料制备的稀奶油无论是否进行二次均质,均有良好的搅打特性。     

Use of β-cyclodextrin to decrease the level of cholesterol in milk fat

This study was carried out to determine optimum conditions (β-cyclodextrin concentration, mixing time, and holding time) for cholesterol removal from pasteurized nonhomogenized milk at 4°C on a commercial scale by adding β-cyclodextrin in a specially designed bulk mixer tank. The β-cyclodextrin (0.4, 0.6, 0.8, and 1.0%) removed from 65.42 to 95.31% of cholesterol at 4°C in 20 min. Treatment of milk with 0.8 and 1.0% (wt/vol) β-cyclodextrin was no better than treatment with 0.6% β-cyclodextrin. Maximum cholesterol removal was seen with 6 h of treatment. The β-cyclodextrin cholesterol complex was precipitated from milk during 20 min without stirring at 4°C and removed by centrifugation. After separating the milk, approximately 0.35% of residual β-cyclodextrin remained in the skim fraction and 0.1% in the cream from milk treated with 0.6% β-cyclodextrin. The rest of the β-cyclodextrin was complexed with the cholesterol and eliminated via the discharger of the separator. Individual fatty acid and triglyceride compositions did not differ between control milk and milk treated with 0.6% β-cyclodextrin.     

Influence of processing and κ-carrageenan on properties of whipping cream

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.     

Physical,textural, and rheological properties of whipped cream affected by milk fat globule membrane protein

This work aims at improving the textural and whipping properties of whipped cream by the addition of milk fat globule membrane protein. The determination of particle size distribution and average diameter of whipped cream showed that the small particle size was shifted to a larger range after milk fat globule membrane protein was added. The average particle size (d_3,2) of whipped cream reached a maximum value of 5.05 µm at 1% milk fat globule membrane protein, while slowly decreased with increasing milk fat globule membrane protein levels from 2% to 5%. In addition, the partial coalescence of fat increased with the increase of milk fat globule membrane protein levels, and the correlation between the whipping time and the overrun of whipped cream was positive. The addition of milk fat globule membrane protein also altered the rheological behaviour of whipped cream, resulting in the increase of modulus G′ and the loss modulus G″. The results also indicated that higher milk fat globule membrane protein level decreased the serum loss of whipped cream while improved its stability. While milk fat globule membrane protein levels had no significant effect on viscosity, its increasing levels effectively improved the hardness, consistency, and viscosity of whipped cream.     

Functional properties of cream from dairy cows with experimentally altered milk fat composition

Modification of milk fat composition might be a desirable method to alter manufacturing characteristics or produce dairy products low in saturated fat that more closely meet consumer dietary preferences. The aim of this research was to evaluate functional properties of cream obtained from milks with fat composition modified by altering the profile of long-chain fatty acids (FA) absorbed from the intestine. A control and 5 mixtures of long-chain free FA were infused into the abomasum of lactating dairy cows in a 6 × 6 Latin square design with 21-d periods. Treatments were as follows: (1) control (no FA infused), (2) mostly saturated FA (C16:C18 = 0.74), (3) low linoleic palm FA (C16:C18 = 0.73), (4) palm FA (C16:C18 = 0.73), (5) soy FA (C16:C18 = 0.10), and (6) high palmitic soy FA (C16:C18 = 0.73). All treatments included meat solubles and Tween 80 as emulsifiers. Viscosity, overrun, whipping time, foam firmness, and foam stability were evaluated in creams (33% fat). Cream from cows infused with soy FA (treatment 5) had the longest whipping time and lowest overrun, foam stability, viscosity, melting point, firmness, and solid fat content at 5 and 20°C because the fat had the highest unsaturated FA content. Increasing palmitic acid content of soy FA (treatment 6) improved functional variables in cream relative to soy FA alone. Differences among treatments 1 to 4 were less pronounced because of the effect of C18:1 trans in treatments 3 and 4 on milk fat yield and composition. Milk fat from cows infused with palm FA (treatment 4) exhibited comparable or better functionality than control cream. Increased polyunsaturated FA in milk fat resulted in increased amounts of triglyceride (TG) fractions with 28, 30, 38, and 40 carbon numbers, increased oleic acid resulted in increased 50-carbon TG, and higher palmitic and myristic acids resulted in greater 44, 46, and 48 carbon number TG. These TG groups consistently correlated with functional properties of creams from different treatments. Our results indicated that optimal functionality of cream is dependent more on its content of palmitic acid than on unsaturated FA. However, an optimal composition of milk fat for cream functional characteristics might be obtained through nutritional manipulation of diets for dairy cows to deliver an optimal profile of FA.     

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

The effects of whipping temperature (5 to 15°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°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°C). Changes in overrun during storage were relatively small in the middle temperature range (7.5 to 12.5°C). From the results, the temperature range of 7.5 to 12.5°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 (R² = 0.906) and persisted throughout the temperature range tested (5 to 15°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°C indicated a high correlation (R² = 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.     

Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams

The influence on their whipping properties of homogenization at first and second stage pressures of 3.5/1.5 MPa and addition of whey protein concentrate (WPC) powder at three different (0.7, 1.4, and 2.1 wt percentage) concentrations to sweetened and homogenized creams was studied. Homogenization of cream significantly decreased maximum overrun and made the foam microstructure less open, while increasing whipping time, cream and foam lightness (Hunter L -value) and apparent viscosity. It also resulted in a less elastic foam structure with an increased drainage. Addition of WPC decreased the amount of maximum overrun, foam drainage and its lightness in parallel with developing a more compact microstructure. It increased the whipping time, apparent viscosity of unwhipped creams and foams, and resulted in a less elastic foam structure. The apparent viscosity of whipped cream with 2.1 wt percentage WPC, however, was lower than that of whipped cream with 1.4 wt percentage WPC, due most probably to the start up of gel formation at 2.1% WPC concentration in sweetened cream when it was sheared. Fresh foam whipped from sweetened cream with 2.1 wt percentage WPC also tended to have a slightly but not statistically significant lower elastic modulus (G') than fresh foam whipped from sweetened cream with 1.4 wt percentage WPC. This concentration can be considered as the critical value for gel formation in sweetened creams enriched by whey proteins when sheared. This study indicated the potential of WPC powder for reducing foam drainage from whipped homogenized sweetened cream.     

复配乳化剂HLB值对稀奶油脂肪聚结及结晶的影响

将单,双甘油脂肪酸酯与蔗糖酯按一定比例复配成不同亲水亲油平衡（hydrophile lipophilic balance,HLB）值的乳化剂,研究复配乳化剂HLB值对稀奶油脂肪聚结及结晶影响,并对其乳液性质及打发性质进行表征。结果表明,随着复配乳化剂HLB值的增大,乳液粒径增大且表观黏度升高进而使搅打时间延长;热力学及Avrami等温结晶动力学结果表明,复配乳化剂HLB值为10时,高熔点乳脂熔融温度改善显著,并且结晶速率最快;HLB值为8～10时打发性较好,乳清泄漏率较低,涂抹性较佳。因此,复配乳化剂HLB值应控制在8～10,此时更适用于高品质裱花稀奶油的工业生产。     

不同乳化剂对大豆基搅打稀奶油的影响

本研究以大豆油体为原料,探究了不同乳化剂(大豆皂苷、大豆卵磷脂、大豆多糖、吐温80)对大豆基搅打稀奶油的粒径分布、粘度、乳状液稳定性、搅打起泡率、泡沫稳定性的影响。结果表明,不同乳化剂对大豆基搅打奶油的乳状液特性和搅打特性有一定影响。添加吐温80的大豆基搅打稀奶油有较小的粒径分布,ζ-电位为-30.3 mV,粘度比加其他大豆乳化剂的小,而且搅打起泡性最高,达到112.4%,但是泡沫稳定性只有2.1%。添加大豆乳化剂的大豆基搅打稀奶油具有类似的乳状液特性,但是添加大豆卵磷脂的大豆基搅打稀奶油比其他两种大豆乳化剂具有更高的膨胀率(134.5%),而添加大豆多糖的大豆基搅打稀奶油具有更好的泡沫稳定性(1.2%)。     

Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream

In this work, the effects of sorbitan monostearate (Span 60) level on the particle size distribution, microstructure and apparent viscosity of the emulsion were investigated. Average particle size (d_4,3), surface protein concentration, partial coalescence of fat and overrun of whipped cream during whipping were also determined. As Span 60 level increased (0–0.8%) in emulsion, the apparent viscosity was increased gradually, and the particle size range was narrowed, which was also detected by microstructure. A positive effect of whipping time was observed on the average particle size, partial coalescence of fat, surface protein concentration and overrun during whipping, respectively. An increase of Span 60 level resulted in a reduction of d_4,3 values and partial coalescence of fat during 0–1 min whipping, then increasing after whipping for 2–5 min (0.6% Span 60 as the critical level). A negative behaviour was observed between surface protein concentration and Span 60. Moreover, Span 60 could improve the overrun and organoleptic properties of whipped cream efficiently.     

不同打发状态蛋清泡沫及其凝胶特性的比较

蛋清具有良好的起泡性和凝胶性,其在充气食品中具有难以取代的地位。为研究不同状态蛋清泡沫凝胶的理化性质,该文在室温条件下以恒定搅拌速率（980 r/min）制备了不同打发状态（打发时间为0、50、70和90 s）的蛋清泡沫,并测定了蛋清泡沫的理化特性。随后将不同打发时间的蛋清泡沫加热固化,制备了蛋清泡沫凝胶,通过显微观察、色度、质构和流变分析考察了蛋清泡沫凝胶的特性。实验结果表明,在恒定的搅拌速率下蛋清泡沫的气泡状态会随打发时间的变化而变化。适当延长打发时间,有利于形成比重较低的（0.16～0.17）、具有高起泡性和泡沫稳定性的固态泡沫。打发70 s的蛋清泡沫（蛋清泡沫呈小弯钩状,比重为0.165）稳定性最佳,且经加热固化后,该蛋清泡沫凝胶的亮度（L*=90.28）显著升高,硬度（27.69 g）和弹性（0.78 mm）显著降低（P<0.05）,凝胶性质优良。结果揭示了蛋清泡沫的流变学性质能显著影响蛋清泡沫及其凝胶的性能,为蛋清泡沫在充气食品中的应用提供了理论参考。