Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer

Whipping cream, 36% fat, was processed at 75°C for 16 s (high-temperature short time, HTST), and 140°C for 4 s, (ultra-high temperature, UHT) with and without added stabilizer. Following heat treatment and chilling for 24 h (5°C), cream samples were whipped to maximum overrun. Structural properties were assessed through low-temperature scanning electron microscopy (LTSEM) and dynamic oscillatory testing, using a controlled stress rheometer, immediately after the cream was whipped, and again after the foam was stored for 24 h at 5°C. No differences between fresh foam treatments were observed. However, aged foams exhibited changes in microstructure because of destabilization of the foam. Differences between aged foams resulted from the addition of stabilizers and the choice of heat treatment. Microstructural differences correlated well with measured changes in rheological properties.