Abstract
Bulk rheological properties of natural whipped creams during and after a tempering treatment were followed. Tempering consisted of warming the systems up to a temperature between 15 and 30 °C and cooling down to 4 °C. Owing to this treatment, whipped creams clearly stiffened and could be stored for several weeks without any visible structural change. The storage modulus, G ′, exhibited a dramatic increase when tempering was applied immediately after whipping and this modulus was used as an indicator of the tempering efficiency. An increase of the fat globule connectivity due to partial coalescence was one of the main factors explaining the consolidation of whipped creams.
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