Influence Of Emulsifiers On Qualities And Mechanism Of Spi Whipped Cream Application

In this paper, partial dairy protein in whipped cream was substituted by soy protein isolate to increase plant protein content. The effects of soy protein and emulsifiers on quality of whipped cream such as overrun, textural properties and stability were investigated systematically, and further related with the submicroscopical terms of fat globules size distribution, fat globules partial coalescence rate, protein surface concentration.Type and proportion of protein had significant influence on quality and whipping properties. Soy protein decreased potential for partial coalescence of fat globules by forming a network on interface of fat globules, which could not be easily displaced by low molecular surfactants. High proportion of soy protein led to high protein surface concentration and low partial coalescence rate. The stable foam structure was formed with the partial coalescence rate of over 60%, when the soy protein:casein≤4:1. Whipped cream reached their best quality such as overrun, foam firmness stability of 2.7h with the proportion of soy protein and casein being of 4:1.The type and concentration of emulsifier affected greatly quality of whipped cream. Hydrophilic emulsifiers had a stronger ability to displace adsorbed protein from the interface, which affected partial coalescence rate the order SSL>S-1670>S-1170. S-1170 and S-1670 could significantly improve overrun, but SSL showed little enhancement. Overall, addition of S-1670 led to better quality of whipped cream. Emulsions containing 0.2% S-1670 appeared the best stability after whipping, and containing 0.3% S-1670 could be whipped into the best foam.Lipophilic emulsifier reduced less interfacial tension, especially for monoglyceride and Span60, and displaced less adsorbed protein from the interface than hydrophilic emulsifier, which led to low quality such as partial coalescence rate, overrun and stability. The quality of whipped cream was improved by adding 0.05-0.15% PGE, and reached their best emulsions containing 0.1% PGE.Compound emulsifier could significantly improved the stability of whipped cream. HLB value of emulsifier affected greatly quality of whipped cream. Emulsifier with high HLB value displaced less adsorbed protein from the interface, which led to lower stability against partial coalescence. The study indicated that emulsifier with HLB value 13 could be whipped into foam of good quality such as stability and overrun of 361.54%.