Study On The Preparation And Characterization Of Trans-free Non-dairy Powder Whipped Cream

Powder non-dairy whipped cream is a new type of cream product.It could be stored under ambient temperature and whipped after mixing with water and ice.Currently traditional whipped cream produced through frozen and chilled process still has large market share.However,temperature fluctuation occurred in cold chain transportation and storage process could cause product quality deterioration while consumers have to unfreeze emulsion before usage which lowers its convenience.What's more,partially hydrogenated oil is mostly applied in whipped cream which probably brings about health risks of trans fatty acid.Therefore,the preparation and characterization of trans-free non-dairy powder whipped cream were studied.The main conclusions are as follows:To start with,whipped cream was produced in the traditional way and effects of different ingredients on emulsion and foam system were analyzed in order to obtain optimum formula.Fully hydrogenated palm kernel oil had no trans fatty acid so that it was used as ingredient oil in trans-free non-dairy powder whipped cream;foaming and emulsifying properties of sodium caseinate were favorable for the rapid entry of bubbles into the emulsion during the shearing process,improving overrun and textural properties;SSL and Tween 80 together were capable of forming mixed micelles and solved problems of improper overrun,partial coalescence percentage and firmness which existed in single emulsifier formula;xanthan could enhance viscosity which was positive for maintaining foam structure,HPMC's surface activity could contribute to partial coalescence.But too much addition of hydrocolloid may have negative impact on product quality.The results showed that main ingredient levels of traditional whipped cream were as follows: sodium caseinate(1.8%),emulsifier(1:1,0.25%),xanthan(0.2%)and HPMC(0.05%).Final overrun was 3.83 and partial coalescence percentage reached 62.80% while firmness was 455 g.After that,according to the basic formula investigated beforehand and analysis on effects of main ingredients on system properties,spray drying was used in producing trans-free nondairy powder whipped cream.Main factors in dry phase were as follows: sodium caseinate(8%),emulsifier(0.7%)and xanthan(0.55%).Powder microencapsulation efficiency reached 90.73% and it was able to store under room temperature.There was no need to thaw before using and final overrun was 3.30 while firmness was 329 g.After orthogonal experiment,optimum process parameter were: solid content of 50%,homogenized twice under 50 MPa and inlet air temperature of 180°C.Last of all,emulsion average particle size,partial coalescence percentage,textual properties,stability and microstructure of powder whipped cream,chilled whipped cream and instant spray cream were compared.The average particle size of rehydrated emulsion increased which restrained partial coalescence.Powder whipped cream's final partial coalescence percentage(42.63%)was lower than chilled one(66.30%).Firmness of powder whipped cream,chilled whipped cream and instant spray cream were 329 g,347 g,and 97 g,respectively.The former two were close to each other and were both higher than instant one.It could be seen from microstructure that powder whipped cream formed fat crystal network,similar to chilled whipped cream which means proper stability.Its stability was slightly lower than chilled whipped cream with close top height change.However,instant spray cream showed poor ability in forming stable fat crystal network.Its height change reached 9 mm that attributed to worst stability.Above all,powder whipped cream showed similar overall quality to chilled whipped cream and far better than instant spray cream.Use and storage convenience were taken into account,furthermore,this product filled the blank of domestic powder whipped cream industry with application potential.