Application Of Rheological Analysis In Quality Evaluation Of Whipped Cream

In this study, both changes of rheological properties of whipped cream during whippingand effects of emulsifier on rheological properties of whipped cream were studiedsystematically by means of rheological analysis. And on this basis, the relationshipsbetween rheological properties and organoleptic properties and/or stabilities of whippedcream were further discussed.Changes of rheological and textural properties of whipped cream were investigated. Theresults showed that whipped cream was pseudoplastic fluid, and its apparent viscosity, yieldstress, viscoelasties (G’, G’’, G*) and textural properties (firmness, consistency,cohesiveness, viscosity) were improved along with whipping processes. During whipping,its thixotropy was increased (area of thixotropic loop and|Δ G’|increased), while the rate ofrelative recovery first increased then decreased. In the creep-recovery test, creepcompliance decreased gradually along with whipping processes, while the retardation timefirst increased then decreased, and increased again at the stage of overwhipping. Moreover,the rate of recovery showed a first upward and then downward trend.Amount of emulsifier plays an important role in qualities of whipped cream. As Span60level increased, particle size distribution of emulsion was narrowed, apparent viscosity andthixotropy of emulsion increased, whiled viscoelasties of emulsion decreased. At the stageof0-1min whipping, partial coalescence of fat and average particle size (d4,3) decreasedwith Span60level increasing, which first decreased then increased at the stage of2-5minwhipping, and the minimum was showed with0.6%Span60. At the same time, similartendencies were observed in surface protein concentration, firmness, consistency,cohesiveness, viscosity and yield stress. Moreover, Span60could improve the overrun. AsSpan60level increased, the thixotropy of whipped cream first decreased then increased,while the rate of relative recovery showed the opposite tendency. The higher the Span60level was, the higher the creep compliance was, while the retardation time and viscoelastiesfirst decreased then increased.There exist important relations between rheological properties and organolepticproperties and/or stabilities of whipped cream. The study focused on6kinds of commercially available whipped cream products, and found that the trend of apparentviscosity and thixotropy of emulsion before whipping was consistent, while the averageparticle size had the opposite changing tendency. However, the characterization of emulsiondidn’t show significant correlation (p>0.05) with whipping properties. Combining theorganoleptic evaluation and storage experiment with rheological analysis, the result showedthat both G’ and yield stress could characterize hardness and softness of whipped creamquantificationally. In addition, greasiness and mouth feel were closely related to|ΔG ’|andrate of relative recovery, the storage stabilities were closely related to creep compliance andretardation time.