Abstract
ABSTRACTThe mechanism of the formation of a rigid foam structure during whipping of reconstituted whipping cream was investigated. The rheological properties of whipped cream were estimated from an analysis of shear creep curves by a four element model. The values of each element increased exponentially during the process of whipping. From cryo‐SEM observation, the surface of air bubbles consisted of a thin membrane which was penetrated by fat globules. Also, fat globules in the serum were joined together by free fat to form a framework structure.The relationship between the rheological properties and microstructure of whipped cream was deduced from the rheological properties of two model systems. It is believed that whipped cream is a mixed matrix of a SOB O/W structure and a stiffer W/O structure.
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