Chapter 3 - Methods for characterization of structure in whippable dairy-based emulsions

Abstract

Publisher Summary This chapter describes some of the methods to study physical characteristics and ingredient interactions in whippable dairy-based emulsions. The story of whippable emulsions begins with natural dairy cream. From this starting point, a range of dairy-type whippable emulsions has been developed over the years. In the food industry, a range of practical or descriptive tests are used to evaluate product quality and the stability of whippable emulsions. Using such methods, a number of reliable and commercially valuable whippable emulsions have been developed over the years. The chapter discusses four types of whippable emulsions: whipped topping, natural and imitation whipping cream, ice cream, and aerated desserts. Most studies have dealt with ice cream because commercially this product is the most important whippable emulsion. Ice cream is made from skimmed milk, condensed skimmed milk or skimmed milk powder in combination, and dairy cream, butter or butter oil. In some countries, vegetable fat is used to replace dairy fat. Usually, monoglycerides or monodiglycerides are used, but other more polar emulsifiers can also be used. The emulsifier dosage is similar to that used in imitation cream. Ice cream also contains sugar and hydrocolloids, which mainly influence the freezing behavior of the ice cream mix. The ingredient composition and manufacturing process are important for the different types of whippable emulsions. In many industrially produced whippable emulsions, functional ingredients, such as food emulsifiers and hydrocolloids are used to improve functionality and product stability.