FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (7): 106-112.doi: 10.7506/spkx1002-6630-20200302-027

• Food Engineering • Previous Articles     Next Articles

Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream

LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing   

  1. (1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2021-04-15 Published:2021-05-17

Abstract: This study aimed to evaluate the effect of three common casein products, micellar casein concentrate (MCC), calcium caseinate (CaC) and sodium caseinate (NaC), as well as secondary homogenization on the whipping properties of recombined cream. The results showed that the whipping properties were related to both the concentrations of caseins and secondary homogenization. The creams with MCC or CaC at concentrations of 1.5% and 2.5% exhibited excellent whipping properties, with maximum foaming rate and leakage rate in the range of 170%–200% and 0–1.5%, respectively, which were little influenced by secondary homogenization. However, a low concentration (0.5%) of NaC gave good whipping properties with maximum foaming rate of (198.2 ± 4.0)%, which decreased to (119.0 ± 15.4)% when NaC concentration was increased to 1.5%. Moreover, secondary homogenization reduced the maximum foaming rate and increased the leakage rate of the cream with NaC. In conclusion, regardless of whether it underwent secondary homogenization, the recombined cream with MCC or CaC had excellent whipping properties.

Key words: micellar casein concentrate; calcium caseinate; sodium caseinate; secondary homogenization; whipping properties

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