Abstract
Imitation whipping cream consists of water, fats, emusifiers, and diary products. It is commonly used for fillings and toppings for confectionery. Air is introduced through aeration or agitation of the cream and a structure in which many air bubbles are dispersed throughout the cream is built up. The foaming mechanism and the structure of whipped cream have been considered very interesting phenomena and have been studied for the past thirty years. However, ideas on the structure of whipped cream differ significantly. In this study, the effect of constituents such as fats, emulsifiers, and dairy products on the foaming properties are reviewed, and then the structure, the foaming mechanism, and the stability of the air bubbles in whipped cream are discussed.
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