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Transient development of whipped cream properties

Jakubczyk, E. and Niranjan, K. (2006) Transient development of whipped cream properties. Journal of Food Engineering, 77 (1). pp. 79-83. ISSN 0260-8774

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To link to this item DOI: 10.1016/j.jfoodeng.2005.06.046


Commercially available UHT cream was tempered at 4 degrees C for 24 h and whipped for different times: 3. 6. 9 and 12 nun. The following properties of cream were measured: rheological and interfacial properties. overrun and size distribution of air bubbles. The whipping process changes the properties of cream, which exhibits viscoelastic behaviour with a high influence of elastic component. The air bubbles incorporated during the process result in forming stronger foam containing smaller bubbles. and also give a higher overrun. These changes are observed around 9 min of whipping. when the amount of air is sufficient to create a stable structure. Further whipping reduces the overrun and the foam partly collapses: this may be caused by aggregation of fat droplets. (c) 2005 Elsevier Ltd. All rights reserved.

Item Type:Article
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13279
Uncontrolled Keywords:whipped cream, rheology, air bubbles, surface tension, overrun

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