Abstract: In this study, whipping cream was prepared with butter as the oil phase. The effect of protein concentration (1.0%–3.0%) on emulsion and whipping properties of butter-based whipping cream was investigated. Results showed that as protein concentration increased from 1.0% to 2.5%, the interfacial protein concentration of the emulsion rose significantly, the partial coalescence and size of fat globules decreased, particle size distribution became narrower and apparent viscosity increased in the emulsion before whipping, having a positive effect on emulsion stability. However, when the protein concentration increased from 2.5% to 3.0%, the partial coalescence of fat globules increased and fat globule size became larger, resulting in a negative effect on emulsion stability. During the whipping period of 200 s, the partial coalescence of fat globules increased continuously, average particle size first decreased and then increased, whereas overrun increased firstly and thereafter decreased. As the protein concentration increased from 1.0% to 1.5%, the partial coalescence of fat globules, average particle size, and overrun increased rapidly during whipping, resulting in overwhipping and poor foam stability. As the protein concentration increased from 2.0% to 2.5%, the partial coalescence of fat globules, average particle size, and overrun increased slowly, resulting in good foam stability. When the amount of protein further increased to 3.0%, although foam stability remained good, the partial coalescence of fat globules was only 26.45% after whipping for 200 s. Therefore, protein concentration of butter-based whipped cream was preferably in the range of 2.0%–2.5%.

Key words: butter-based whipping cream; protein concentration; partial coalescence of fat globules; overrun; foam stability