Whipped Cream

 

MILK AND MILK PRODUCTS

Marjorie P. Penfield, Ada Marie Campbell, in Experimental Food Science (Third Edition), 1990

C. Whipping of Milk Products

Whipped cream is an air-in-water foam in which air cells are surrounded by a film containing fat droplets stabilized by a film of protein. Partial denaturation of this protein occurs as the cream is whipped. There is some clumping of the fat globules in the cell walls of the foam, and the fat is partially solidified, preventing collapse of the cell walls. When whipped cream is heated, the fat is melted and the foam collapses. If whipped cream is beaten too long, further clumping of the fat globules occurs and butter is formed. The whipping quality of cream has been found to improve with increased butterfat content up to 30%. Further increases in fat content do not improve the quality of the whip, but do improve the standing up quality and decrease the time required to whip the cream. Cream with less than 22% fat is not satisfactory for whipping.

Evaporated milk can be successfully whipped if it is thoroughly chilled prior to whipping. Air bubbles incorporated during whipping are trapped in the viscous liquid to form a foam. The difference in initial viscosity partially accounts for the difference in stability of foams formed from milk and from the more concentrated evaporated milk.

Nonfat dry milk can be whipped if reconstituted to a higher than normal solids content. Homogenization of milk prior to drying improves the quality of foams prepared from reconstituted NFDM (Tamsma et al., 1969).

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IMITATION DAIRY PRODUCTS

D. Haisman, in Encyclopedia of Dairy Sciences (Second Edition), 2011

Imitation Whipped Creams

Whipped creams are oil/water emulsions that are stable to storage, but easily destabilized by whipping to incorporate air and form a stable foam. For ease of whipping, the fats should have a very high solids content at lower than room temperature, but for good mouthfeel they should melt completely at body temperature. In these respects, hardened vegetable fats can be superior to milk fat, and make a more stable foam. Whipped creams can be pasteurized or UHT sterilized. Sometimes, they are frozen prewhipped. Powdered whipped toppings, for reconstitution with water or skim milk, occupy a large market segment. Because imitation whipping products generally form a more stable whipped foam than real cream, the powders are widely used in the cake and confectionery industry.

The emulsions are generally made from skim milk powder or sodium caseinate, or both, and fats that have a high solids content at the whipping temperature (generally 5 °C), but still melt around body temperature. Like other imitation dairy products, lauric fats, such as hydrogenated coconut or palm kernel oil, are often used. The choice of an appropriate destabilizing emulsifier is crucial to the functionality of imitation whipped creams. The best have been found to be α-tending emulsifiers, which crystallize in the α-form at the oil/water interface, below their melting point. This promotes fat agglomeration during whipping. Monoglyceride acetates and lactates, and propylene glycol palmitate or stearate are all α-tending emulsifiers. Most whipped creams also contain a stabilizer such as carrageenan or sodium alginate to increase the viscosity of the aqueous phase, which retards any tendency to creaming or syneresis. Hydroxypropyl methylcellulose is sometimes added to promote overrun.

A typical liquid whipped cream might contain 29% hardened coconut fat, 6% skim milk powder, 1% lactyl monoglyceride, 10% sucrose, and 0.2% sodium alginate. Recombination should be carried out above 70 °C to avoid interaction between the calcium of the skim milk powder and the alginate. Homogenization at 10–15 MPa (at 75 °C) should be downstream of the pasteurization (15 s at 85 °C) or UHT (4 s at 144 °C) treatments, to reverse any agglomeration of the fat. The liquid should then be cooled to 10 °C as quickly as possible, to minimize the fat crystal size and the viscosity. Liquid products are then aseptically packed. For a frozen product, the cream contains more sucrose, or a mixture of sucrose and glucose syrup, and is kept chilled for 24 h before whipping and freezing.

For a powdered whipped topping, the cream contains more carbohydrate, usually glucose syrup, and is recombined in the same way, before spray drying. The dry powder consists of about 50–55% fat, 8% sodium caseinate, 8% α-tending emulsifiers, and 29–34% glucose syrup solids.

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Surface charge (zeta-potential) of nanoencapsulated food ingredients

Yiming Feng, ... Youngsoo Lee, in Characterization of Nanoencapsulated Food Ingredients, 2020

7.6.2 Creams

Creams, including whipped cream and ice cream, are aerated emulsions stabilized by a matrix of partially aggregated fat globules at the air-water interface (Binks, Rodrigues, & Frith, 2013). In both the food and cosmetic industries, cream has been used as an important matrix to host micro/nanocapsules and deliver bioactive functional materials (Arshad et al., 2018; Casanova & Santos, 2016). From the physics perspective, cream is a shear-induced aeration of dairy products, which presents as an air-in-water dispersion. In the aeration process, fat crystal or semicrystal plays an important role in facilitating and stabilizing the matrix, by sticking the globules together and bridging into a rigid crystal-based network (Dickinson, 2013). It is regarded as an intriguing food matrix to provide a designated mouthfeel, such as cream cheese and butter. The stability of cream is crucial to ensure the consistency of a product. Influenced by the fat being used during cream production, they exhibit different ζ-potential values. For example, it was reported that recombined milk resulted in a highly negative ζ-potential (− 36 mV), while natural fat globules of a commercial cream possess a more neutral ζ-potential (− 22 mV) (Cano-Sarmiento et al., 2018).

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