Abstract
ABSTRACTThis work aims at improving the textural and whipping properties of whipped cream by the addition of milk fat globule membrane protein. The determination of particle size distribution and average diameter of whipped cream showed that the small particle size was shifted to a larger range after milk fat globule membrane protein was added. The average particle size (d3,2) of whipped cream reached a maximum value of 5.05 µm at 1% milk fat globule membrane protein, while slowly decreased with increasing milk fat globule membrane protein levels from 2% to 5%. In addition, the partial coalescence of fat increased with the increase of milk fat globule membrane protein levels, and the correlation between the whipping time and the overrun of whipped cream was positive. The addition of milk fat globule membrane protein also altered the rheological behaviour of whipped cream, resulting in the increase of modulus G′ and the loss modulus G″. The results also indicated that higher milk fat globule membrane protein level decreased the serum loss of whipped cream while improved its stability. While milk fat globule membrane protein levels had no significant effect on viscosity, its increasing levels effectively improved the hardness, consistency, and viscosity of whipped cream.
Highlights
Whipped cream is a popular dairy product that is widely used in different food products, such as cakes, desserts, ice creams, creamy coffees, and pastries
The Milk fat globule membrane protein (MFGMP) isolated from fresh bovine milk was analysed by SDS-PAGE (Fig. 1), which showed that it was composed of mucin 1 (MUC), xanthine oxidase (XO), BTN, and periodic acid-schiff 6 and 7 (PAS6 and PAS7); the result is in agreement with previous studies.[1,18,19]
The particle size of whipped cream increased with increasing MFGMP levels, for both large and small particle sizes
Summary
Whipped cream is a popular dairy product that is widely used in different food products, such as cakes, desserts, ice creams, creamy coffees, and pastries. Whipped cream is an example of oil-inwater (O/W) emulsion with high fat content (typically 30–40%) It is processed by whipping dairy cream, to which large quality of gas bubbles is incorporated. Fat globules in the cream are absorbed by serum protein and milk fat globule membrane (MFGM) fractions at the air/water interface.[1,2] A partial crystal network is formed and the air bubbles are coated; this phenomenon is called the surface-mediated partial coalescence.[3] In addition to the surface-mediated partial coalescence, churning partial coalescence can take place between the remaining fat globules in serum.[4] The partial coalescence plays an important role in stabilizing the structure of whipped cream, resulting in its desirable texture.[5]
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