The Effect Of Emulsified State Of Fat On Quality Of Whipped Cream By Spray Drying

This paper prepared powdered whipped cream by spray drying. The effect ofhomogenization conditions and protein concentration on quality of emulsified state of fat ismainly studied, on this basis, further investigated its effects on quality of powdered whippedcream such as overrun, partial coalescence of fat during whipping, fat globules size andrheological properties. Compared the whipping, texture and rheological properties ofpowdered whipped cream with frozen whipped cream and chilled whipped cream.The pressure and the number of homogenization had significant influence on the stabilityand the viscosity of the emulsion, and then affect the results of spray drying and the quality ofpowdered whipped cream quality. The optimal homogenization condition of preparingpowdered whipped cream was40MPa twice. Under this condition, the spray drying rate ofemulsion was high and powders of powdered whipped cream showed good water solubility.The partial coalescence rate of fat of powdered whipped cream was high during whipping.The emulsion could be whipped into foam of highest overrun of283.93%and the foamshowed good stability. If homogenization condition was50MPa twice, partial coalescence rateof fat was the lowest, as well as overrun and stability of foam structure.Concentration of protein also had a significant influence on quality of emulsion andpowdered whipped cream. When the concentration of protein was in the range of0.9%~2.1%, results showed that the partial coalescence rate of fat of emulsion after homogenizationdecreased with the increase of protein concentration, viscosity of emulsion increased with theincrease of protein concentration. The presence of high concentration of protein could lead tothe increase of spray drying rate of emulsion, while powders of powdered whipped creamshowed poor water solubility and the overrun of powdered whipped cream was also very low.The study indicated that emulsion containing0.9%protein could be whipped into foam ofgood quality such as overrun of325.38%, high viscoelasticity of foam, good stability andshape retention of foam. Emulsion containing2.1%protein appeared lowest overrun of267.24%and poorest stability after whipping.Powders of powdered whipped cream prepared by spray drying were characterized byspherical morphology, smooth surface and good water solubility. The emulsion formed by thepowder and certain proportion water showed a certain extent of whipping properties. Thequality of the foam of powdered whipped cream after whipping was not as good as traditionalwhipped cream. Compared with frozen whipped cream and chilled whipped cream, powder whipped cream exhibited lower partial coalescence rate of fat and overrun, as well as firmness,cohesiveness, consistency and viscosity of foam structure.