Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream

Abstract

Homogenisation is an important process step in the production of aerosol whipping cream (AWC). In this study, the effect of homogenisation pressure (0–20 MPa, one-stage and two-stage) on AWC with and without addition of a saturated monoacylglyceride of medium chain length (me-sMAG) was investigated. Particle size distribution via static light scattering and light microscopy, viscosity, overrun, foam firmness, drainage and residual cream were analysed. Processing of model AWC without emulsifier application was not feasible, as it led to coalescence of fat globules and prevented foaming, because the surface active material did not suffice to stabilise the newly created fat globule surface. In samples with me-sMAG addition an increase of the homogenisation pressure up to 6/1 MPa led to a decrease of the fat globule size, which correlated with improved foam firmness and reduced drainage. Homogenisation above 6/1 MPa induced flocculation of fat globules and reduced the foam firmness.