Effect of xanthan gum on the physical properties and textural characteristics of whipped cream

Xanthan gum was used as thickening agent to prepare whipped cream in this work. A dose-dependent effect was observed on the average particle size (d_3,2) of whipped cream. At each xanthan gum level (0.025–0.125%) used, whipping time also showed a positive effect on the average particle size. With the increase of xanthan gum level or whipping time, the partial coalescence of fat in the whipped cream increased gradually. However, xanthan gum level showed no significant effect on the overrun of whipped cream. The textural characteristics of whipped cream were also investigated and the results indicated that a positive correlation was found between xanthan gum level and firmness, cohesiveness or viscosity of whipped cream. A different tendency was detected for consistency. The consistency of whipped cream increased with the increase of xanthan gum level to 0.100%, thereafter decreased.