Effects of fat composition and crystallization characteristics on the cream quality and whipping performance of cream

Abstract

Abstract: In order to establish the internal relationship between the composition and crystallization characteristics of fat and the product quality and whipping capability, the composition and crystallization characteristics of fat, the quality of cream emulsion and whipped product and the whipping capability of cream of three kinds of different raw fat were analyzed in this study, providing theoretical guidance for the development of high quality whipped cream. The results show that the crystal network formed by animal and vegetable fat has dense structure, high sensitivity to shear induced partial coalescence , high viscosity of the corresponding emulsion, low overrun, but high hardness and moderate conformal ability of the whipped products. However, the crystallization properties of vegetable fat are opposite to those of animal and vegetable fat, and the sensitivity to shear induced partial coalescence is low. The corresponding vegetable cream emulsion has low viscosity and high overrun, but the whipped product has low hardness and the best conformal ability. Milk fat has the lowest solid fat content, resulting in the formation of the weakest crystal network structure, the corresponding emulsion partial coalescence rate, viscosity and overrun is the lowest, and the products after whipping have the lowest hardness, and the lowest conformal ability. Therefore, product quality and whipping capability can be controlled by controlling fat composition and crystallization characteristics.

Key words: whipping cream, crystallization characteristics of oils, whipping capability, product quality

CLC Number:

TS222

Yi SU Xiu-Hang CHAI Wan-Jun HAN Yuanfa -LIU. Effects of fat composition and crystallization characteristics on the cream quality and whipping performance of cream[J]. FOOD SCIENCE, 0, (): 0-0.

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