Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream

Abstract

Ultrasonic waves and cavitation energy had significant effects on the viscosity and rheological properties of whipped cream; low power ultrasound treatment enhanced viscosity, storage modulus, overrun, and stability, but these properties declined with increasing ultrasound input energy. Moreover, ultrasound at non over-input energy resulted in a more uniform distribution of cream particle diameter and a reduced particle size distribution. Protein chains during ultrasound treatment were also found to undergo denaturation; the protein chains opened to cover the fat cells more desirably and improved the properties of the whipped cream. Extreme input energy was, however, observed to lead to inverse effects on cream properties. Finally, colour tests revealed that the highest change in colour occurred in samples subjected to ultrasound treatment for 10 min at 300 W while the most desirable texture was achieved in those subjected to 5 min of ultrasound treatment at 300 W.