Abstract
This paper evaluated the effects of two hydrocolloids, pectin and carrageenan, on physical properties and lipid digestion of whipping cream. Hydrocolloids were added to the creams at 0.5, 1.0 and 1.5% by weight. Their physical properties and lipid digestion were examined. It was found that both pectin and carrageenan affected lipid droplet size and ζpotential of the emulsions, causing the volume-surface average diameter to decrease while the net negative charges of the lipid droplets increased. Hydrocolloids provided the key benefits to whipped creams as they improved foaming properties and delayed lipid digestion rate. Overrun and serum loss of the whipped creams were improved. Hydrocolloids reduced the rate of lipid digestion as evidenced by lipid droplet aggregations either by coalescence or flocculation mechanisms. The released free fatty acids which are the end products of lipid digestion were reduced as a consequence of hydrocolloid addition. The decrease of lipid digestion rate depended on the types and concentrations of hydrocolloids. Carrageenan was found to be more effective than pectin in terms of delaying lipid digestion.
Highlights
Whipped cream is a popular topping for desserts, cakes and pastries, as well as an ingredient in many dishes
In view of the importance of hydrocolloids, as emulsion stabilizers and functional dietary fibers that could retard lipid digestion rate, this study aimed to evaluate the effects of several hydrocolloids including carrageenan and pectin on physical properties and lipid digestion of whipping cream
It was found that volume-surface average diameter of the hydrocolloid added samples were lower than that of the control. This indicated that both pectin and carrageenan enhanced the efficiency of homogenization causing the small emulsion droplets
Summary
Whipped cream is a popular topping for desserts, cakes and pastries, as well as an ingredient in many dishes. Emulsion is an unstable system due to flocculation, creaming, coalescence, phase inversion and Ostwald ripening (Thanasukarn et al, 2004) Some food additives such as emulsifier, proteins or polysaccharides are usually used to improve the quality of dairy products. The effects of other polysaccharides or hydrocolloids on rheological and textural properties of whipped cream have been studied. These included locust bean gum (Camacho et al, 1998; 2001; 2005), hydroxypropyl methylcellulose (Zhao, Zhao, Li et al, 2009), xanthan gum (Zhao, Zhao, Yang et al, 2009), and various seed gums (Farahmandfar et al, 2017; Farahmandfar et al, 2019)
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