Study On The Quality Stability Of Milk Fat-based Whipping Cream

Whipping cream is an oil-in-water emulsion system,mainly composed of fat,protein and carbohydrates,and made of milk.It can be eaten directly after whipping and also used for ice cream,coffee,pastries,beverages and baked food.It is also used as sandwich fillings to give food enriched milky flavor.Therefore,it has broad market applications.The quality of whipping cream still has more room to be improved in China.Whipping cream is a thermodynamically unstable system.The quality can be affected by many factors.The primary problem is to establish a stable emulsification system and balance two contradictory factors:emulsion stability and whipping properties.In order to obtain high-quality whipping cream,it is necessary to optimize its formula by choosing different emulsifiers to ensure the emulsion stability and whipping properties.In this study,the effects of different monoacylglycerols(MAGs-98%,MAGs-70%,MAGs-30%),Span(Span 20,Span 40,Span 60,Span 80)and polyglyceryl monostearates(PGE-3,PGE-6,PGE-10)at different dosages(0%,0.2%,0.4%,0.6%,0.8%)were investigated on the quality of whipping creams.The emulsion physical and whipping properties were analyzed.The response surface methodology was used to select the most suitable emulsifier combination to prepare the good quality of whipping creams.The results show that adding MAGs reduce the average particle size and increase the emulsion viscosity.Emulsion stability and overrun of whipping cream have positive relationship with adding MAGs,and the MAGs saturation degree.High overrun leads to the poor firmness and less stiffness of the whipped cream foam.Overall,the abilities of MAGs improved emulsion stability and overrun are: MAGs-98% > MAGs-70% > MAGs-30%;the abilities to improve firmness and maintain whipped cream appearance are: MAGs-30% >MAGs-70% > MAGs-98%.Adding Span reduces the average particle size of the emulsions,and the viscosity is increased firstly,and then decreased again with further increased dosage.Span 40 and Span 60 improve emulsion stability and overrun.Adding Span 20 and Span 80 obtain the stiff foam structure and good whipped appearance.That might be due to the unstable emulsion,and fat globules were easily to coalesce into fat clumps during whipping.Overall,the abilities of Span to enhance emulsion stability and overrun are;Span 60 > Span 40 > Span20 > Span 80(more significantly at higher additions);the abilities to improve firmness and whipped appearance are: Span 20 ≈ Span 80 > Span 60 ≈ Span 40.Adding PGE reduces the average particle size of the emulsions.There is a same trend as the viscosity of Span.The viscosity tended to be increased firstly,and then decreased again with further increased dosage.Emulsion stability of whipping cream have positive relationship with adding PGE,and the degree of PGE polymerization.PGE can improve the overrun,but the overrun tended to be increased firstly,and then decrease again with further increased polymerization degree.PGE can significantly reduce the foam firmness without clear lines.Overall,the abilities of PGE to enhance emulsion stability are: PGE-10> PGE-6> PGE-3;the abilities to improve overrun are:PGE-6 > PGE-10> PGE-3.There was no significant difference in the effect of PGE on the firmness and whipped appearance.From above the single factor experimental results,the emulsifiers,i.e.MAGs-98%、Span 20 、PGE-6 were selected with the best emulsion stability or whipping properties.The optimization was done by the response surface methodology.The best formulation is composed of MAGs-98%: 0.2%,Span 20: 0.4%,and PGE-6: 0.1%.Through the comparative tests between homemade whipping cream and commercially sold high-end brand whipping cream products,it has shown that the emulsion stability of the homemade whipping cream is better than the commercially available products II and III,and is close to the commercially available product I without the addition of colloids.The whipping properties of the homemade whipping cream are comparable to the commercially available products.