Whipped Cream Research Articles

Addition of milk fat globule membrane-enriched supplement to a high-fat meal attenuates insulin secretion and induction of soluble epoxide hydrolase gene expression in the postprandial state in overweight and obese subjects.

CVD and associated metabolic diseases are linked to chronic inflammation, which can be modified by diet. The objective of the present study was to determine whether there is a difference in inflammatory markers, blood metabolic and lipid panels and lymphocyte gene expression in response to a high-fat dairy food challenge with or without milk fat globule membrane (MFGM). Participants consumed a dairy product-based meal containing whipping cream (WC) high in saturated fat with or without the addition of MFGM, following a 12 h fasting blood draw. Inflammatory markers including IL-6 and C-reactive protein, lipid and metabolic panels and lymphocyte gene expression fold changes were measured using multiplex assays, clinical laboratory services and TaqMan real-time RT-PCR, respectively. Fold changes in gene expression were determined using the Pfaffl method. Response variables were converted into incremental AUC, tested for differences, and corrected for multiple comparisons. The postprandial insulin response was significantly lower following the meal containing MFGM (P < 0·01). The gene encoding soluble epoxide hydrolase (EPHX2) was shown to be more up-regulated in the absence of MFGM (P = 0·009). Secondary analyses showed that participants with higher baseline cholesterol:HDL-cholesterol ratio (Chol:HDL) had a greater reduction in gene expression of cluster of differentiation 14 (CD14) and lymphotoxin β receptor (LTBR) with the WC+MFGM meal. The protein and lipid composition of MFGM is thought to be anti-inflammatory. These exploratory analyses suggest that addition of MFGM to a high-saturated fat meal modifies postprandial insulin response and offers a protective role for those individuals with higher baseline Chol:HDL.

Metabolic effects in mice of cream formulation: Addition of both thickener and emulsifier does not alter lipid metabolism but modulates mucus cells and intestinal endoplasmic reticulum stress

Additives stabilize or improve the organoleptic or functional properties (or both) of many dairy products including whipping cream. Their influence on the metabolic effect of dairy cream is scarcely known. We tested the hypothesis that added emulsifier (lactic acid esters of mono- and diglycerides; MAG/DAG), thickener (carrageenan, CGN), or both, could modify the metabolic effect, notably in the intestine and liver. Nine-week-old male C57Bl/6J mice were fed UHT cream (indirect treatment) mixed with nonlipidic powder (final: 13% milkfat) for 1 or 4 wk. We compared creams (1) without additive (Ctl), (2) with thickener (Th), 0.02% of κ-CGN, and (3) with both thickener and emulsifier, 0.1% of MAG/DAG esters (Th/Em). We analyzed plasma parameters, intestine, and liver. Fasting glycemia, insulinemia, triglyceridemia, nonesterified fatty acids, body weight gain, and liver weight did not differ among groups. After 1 wk, Th/Em had higher expression in the duodenum of some of the genes involved in (1) intestinal lipid absorption and (2) tight junction proteins versus Ctl and Th. After 4 wk, mucus cell number in the small intestine was higher in Th/Em versus Ctl and Th. Genes involved in endoplasmic reticulum (ER) stress in the duodenum were more expressed in Th/Em after 1 wk. After 4 wk, in the colon, a higher expression of ER stress genes was observed for Th versus Th/Em and Ctl. Liver damage score was not altered by additives. Adding both CGN (0.02%) and MAG/DAG esters (0.1%) in dairy cream did not result in deleterious outcomes in mice after 4 wk regarding lipid metabolism, intestinal permeability, and liver disorders. The longer term effect of intestinal ER stress modulation deserves further investigation.

PH levels effect on functional properties of different molecular weight eel (Monopterus sp.) protein hydrolysate

The aim of this study is to investigate the effect of pH levels on functional properties of various molecular weights of eel (Monopterus sp.) protein hydrolysate (EPH). The eel was enzymatically hydrolyzed and fractionated through membranes filter (10kDa, 5kDa and 3kDa). The foaming capacity and stability, emulsifying capacity and stability index, water holding capacity and fat binding capacity between pH 2 and 10 were determined. The 5kDa EPH was found to have the highest foaming capacity at pH 2, pH 4 and pH 6, and foaming stability and emulsifying activity index at all pH levels, except pH 8 and fat binding capacity at pH 2, as compared to 10kDa and 3kDa EPH fractions. The 10kDa EPH had the highest emulsifying stability index and water holding capacity at all pH levels. This study shows that the EPH fractions at low pH level had high foaming and oil binding capacity, while at neutral pH, the fractions had high foaming stability and water holding capacity. These properties are important in making whipped cream, mousse and meringue. In contrast, EPH fractions demonstrated strong emulsifying properties at high pH levels and show potential as an emulsifier for breads, biscuits and frozen desserts.

Consumed Foodstuffs Have a Crucial Impact on the Toxic Activity of Enteropathogenic Bacillus cereus

Enteropathogenic Bacillus cereus cause diarrhea due to the production of enterotoxins in the intestine. To start this process, spores have to be ingested together with contaminated food and survive the stomach passage. In this study, the influence of consumed foodstuffs on spore survival as well as on cytotoxicity toward colon epithelial cells was investigated. Spore survival of 20 enteropathogenic and apathogenic B. cereus strains during simulated stomach passage was highly strain-specific and did not correlate with the toxic potential. Survival of three tested strains was strain-specifically altered by milk products. Whereas milk, a follow-on formula and rice pudding had only little influence, spores seemed to be protected by milk products with high fat content such as whipped cream and mascarpone. Furthermore, tested milk products decreased the toxic activity of three B. cereus strains toward CaCo-2 cells. Investigating the individual components, lactoferrin, a skim milk powder and vitamins C, B5 and A showed the most inhibiting effects. On the other hand, biotin, vitamin B3 and another skim milk powder even enhanced cytotoxicity. Further studies suggested that these inhibiting effects result only partially from inhibiting cell binding, but rather from blocking the interaction between the single enterotoxin components.

Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions

Whipped creams (aerated emulsions) are a complex emulsion-foam system whose oil-stabilizing potential and aeration capacity are determined by the surface activity of proteins and small surfactants. In this study, the interaction between three low-molecular-weight (LMW) emulsifiers [sodium stearoyl lactylate (SSL), phospholipid (PL), and sucrose ester (SE)] with caseinate was investigated to elucidate the mechanism of formation and stability of whipped creams. Competitive adsorption, interfacial tension, droplet aggregation, viscosity, and morphological variations of the emulsions were examined, and aeration capacity, hardness, and microstructure of whipped creams were measured. The combination of surfactants (0.05–1.0% w/w) with caseinate (0.6% w/w) produced concerted effects on the stability of emulsions. Water-soluble surfactant (SE) adsorbed more strongly than oil-soluble surfactants (SSL and PL) onto oil droplets. The lesser protein adsorption in the SE emulsion enabled a strong foaming activity in the subsequent aeration. Protrusions of triacylglycerol crystals and aggregation of oil droplets into an interactive colloidal matrix with considerable hardness and viscosity were prominently observed in SE creams. On the other hand, shear thinning followed by thickening was observed when PL was added to form the caseinate-based emulsion while no foaming was produced, and SSL, known to form α-gel at the interface, produced no stable foam. The improved emulsion stability yet the propensity to coalesce induced by cooperative actions of casein molecules and hydrophilic surfactant played a crucial role in producing aerated emulsions.

Microstructural evolution of whipped cream in whipping process observed by confocal laser scanning microscopy

ABSTRACTIt is useful to carefully observe the evolution of foam structures to elucidate the factors affecting cream during whipping. In this study, confocal laser scanning microscopy and a double dyeing technology were used to investigate the microstructural evolution of a rigid foam structure in whipped cream. The location of fat and proteins were determined according to the signals they produce at different characteristic wavelengths. Protein membranes on the surface of air bubbles were clearly observed. A simple yet comprehensive characterization of the whipping process was established according to the micrographs and supported by relevant theories. The formation of a rigid foam structure depends on foaming of the protein in the plasma phase and partial coalescence of fat globules. The formation of protein foam in the cream, creation of net structure, and system breakage and collapse phenomena occurring throughout the whole whipping evolution process was depicted and distinguished visually by different colors.

Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein

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.

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

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.

Bacterial Conjunctivitis Secondary to Novel Party Game

A 42-year-old female was referred to eye casualty for suspected left orbital cellulitis with swollen eyelids, photosensitivity, pain and yellow discharge. 24 hours previously, she had played a party game wherein whipped cream was flung into her left eye; she immediately wiped the eye clean.

Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin

Effect of adding whey protein concentrate (WPC), β-Lactoglobulin (β-LG) and alfalactalbumin (α-LA) on the functional properties of Whipped cream was examined. Obtained results showed unchangeable values of pH, the highest pH was found when skim milk powder was used compared with other treatments. Higher overrun (%) was also found when β-Lactoglobulin (β-LG) and alfalactalbumin (α-LA) were incorporated in whipped cream than whey protein concentrate (WPC). Samples showed changeable values of whipping time .The sensory evaluation showed that treatment with alfalactalbumin (α-LA)was of the most acceptable flavor body & texture and appearance, as compared with other treatments .

The role of a dairy fraction rich in milk fat globule membrane in the suppression of postprandial inflammatory markers and bone turnover in obese and overweight adults: an exploratory study

BackgroundInflammation is associated with increased bone resorption; the role of inflammation in postprandial bone turnover has not been explored. Consumption of milk fat globule membrane (MFGM) reduces inflammation in animal models. This study aimed to measure postprandial changes in bone turnover after intake of high saturated fat test meals, with- and without the anti-inflammatory ingredient MFGM.MethodsSubjects (n = 36 adults) were obese (BMI 30–39.9 kg/m2) or overweight (BMI 25–29.9 kg/m2) with two traits of Metabolic Syndrome. Subjects consumed a different test meal on four occasions at random; blood draws were taken at baseline and 1, 3, and 6 h postprandial. Test meals included whipping cream (WC), WC + MFGM, palm oil (PO) and PO + MFGM. Biomarkers of bone turnover and inflammation were analyzed from all four time points.ResultsTest meal (treatment) by time interactions were significant for bone resorption marker C-telopeptide of type 1 collagen (CTX) (p < 0.0001) and inflammatory marker interleukin 10 (IL-10) (p = 0.012). Significant differences in overall postprandial response among test meals were found for CTX and soluble intercellular adhesion molecule (sICAM), with the greatest overall postprandial suppression of CTX occurring in meals containing MFGM. However, test meal by MFGM interactions were non- significant for bone and inflammatory markers. Correlations between CTX and inflammatory markers were non-significant.ConclusionThis exploratory analysis advances the study of postprandial suppression of bone turnover by demonstrating differing effects of high SFA meals that contained MFGM; however MFGM alone did not directly moderate the difference in postprandial CTX response among test meals in this analysis. These observations may be useful for identifying foods and ingredients which maximize the suppression of bone resorption, and for generating hypotheses to test in future studies examining the role of inflammation in postprandial bone turnover.Trial registrationClinicaltrials.gov NCT01811329. Registered 11 March 2013.

Calorie reduction of chocolate ganache through substitution of whipped cream

Chocolate has been around for 3,000 years and is loved by many people for as long as its history. However, chocolate is classified as a high calorie food due to the high fat and sugar contents. These contents have negative effects on health, such as obesity, so some people have concerns about chocolate. Nevertheless, it has attracted more attention recently due to functional ingredients such as polyphenols and flavonoids of cacao, which is a main component of chocolate. This study was conducted to reduce the fat content in chocolate, which is the biggest disadvantage of chocolate. We investigated the physicochemical properties of different kinds of chocolate ganache made of whipped cream, milk, vegetable cream, and coconut milk. The whipped cream chocolate ganache was considered as the control group. The added ingredients affected moisture, crude fat, sugar contents, hardness, and influenced every result of the tests performed. The whipped cream chocolate ganache with the lowest moisture and highest fat contents showed the same result (the lowest moisture contents and highest fat contents; p < 0.05) and resulted in average hardness. The vegetable cream chocolate ganache showed similar results to that of the whipped cream’s result above, except in the category of hardness. The vegetable cream chocolate ganache showed a high circumference, height, and hardness. Milk chocolate, with the highest moisture and lowest fat content, showed identical results with the whipped cream’s result. In circumference, height and hardness, milk chocolate ganache showed the highest circumference (p < 0.05), a low height, and a similar value to whipped cream, but coconut milk also showed low values of circumferences and hardness. Overall, the whipped cream chocolate ganache was the most preferred chocolate in the sensory test, but the coconut milk chocolate ganache was the softest chocolate among the cream replacements. Because of its low caloric content and softness, coconut milk was considered suitable for making chocolate ganache. In conclusion, coconut milk may be the better ingredient for chocolate ganache than whipped cream in regard to caloric content and texture. Making chocolate ganache using coconut milk combined with alternative sweeteners such as tagatose, would be better for consumers’ health.

Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream

This study focuses on the physical, textural and rheological properties of low fat (LF) whipped cream with 30% fat content developed with Basil seed gum (BSG), Cress seed gum (CSG) and Quince seed gum (QSG) at the concentration of 0.1 and 0.3% (w/w) and comparison with high fat (HF) whipped cream sample (55%) as control. Flow curves were analyzed using Herschel bulkey and Carreau models through a fitting procedure. The rheological investigations confirmed that all samples were shear thinning fluid exhibiting a yield stress and thixotropy properties. The frequency sweep test showed that at the same gum concentration, mixes containing BSG have higher G′, G″ and η* than those of mixes with QSG and CSG, and all mixes containing gum displayed weak gel-like behavior. Analysis showed that adding and increasing gums concentration caused to increased viscosity, hardness and overrun, leading to a better quality in the final products. Moreover, textural properties showed that the effect of BSG on hardness and adhesiveness was significantly greater than QSG and CSG at the same concentration. Based on obtained result, 0.3% concentration of added BSG had a much greater effects on the whipped cream properties than those of mixes with QSG and CSG.

Nice, France, 1890, and: Magdeburg, Germany, 1912, and: Tehran, Iran, 1941, and: Los Alamos, New Mexico, 1945, and: At Last, She Is Finished with Emptiness

Nice, France, 1890, and: Magdeburg, Germany, 1912, and: Tehran, Iran, 1941, and: Los Alamos, New Mexico, 1945, and: At Last, She Is Finished with Emptiness Katie Bickham (bio) Nice, France, 1890 In the night, Josephine dreamed of saints and monsters. St. Gerard’s blessed kerchief settled on a dying mother’s belly as she labored, and lo, the baby came, the mother saved. But then they turned to dragons. The Devil swallowed St. Margaret whole until she burst from his belly, the holy birthed from evil. She woke to Grand-Mère’s cold and certain fingers on her ankle. “Come, Josephine. Lamps and water to the inner room. Arise. We are needed.” Secretly, Grand-Mère was called Faiseuse D’Anges, The Angel Maker, white witch who cast the pebble of a child into the sky. The girl on the table fisted crumpled francs, face splashed with firelight. She’d been before, raped by her father, had thrown herself from a terrace to crush the quickening, but only cracked her jaw, which jutted still to one side. Grand-Mère had let the air in then, swept baby away, then laid the ailing girl beside three others in her own bed to coax her color back. That was last year, before Grand-Mère offered Josephine an apron, taught her how to tend women, watch the basins to be sure they’d got it all. Josephine fainted the first time. But women came and came, knocked and wept, swept by tides onto their stoop in the evenings. Women: beautiful and plain: the ones who pinched tomatoes in the square, washed their windows, flowers in their hair. Tonight, Josephine cast kerchiefs and dragons from her head. No space for saints in these close walls. Grand-Mère, whose children never [End Page 63] thought her tender, hummed to the girl as she worked, said, “Lean, my love. I have you.” Her hands worked like whispers around the bruised legs, the girl grown pale, absent as a ghost. Grand-Mère spoke to Josephine only with her eyes: Watch for blood, say nothing of the father, feel her pulse, stop praying stoppraying. God is a man. The girl’s heart drummed a dirge at the wrist, her cries unfastened. A lineage of witches’ wisdom in her blood, Josephine held the girl’s just-round belly with a palm, willed wisewomen’s strength into the girl, and then the tissues came. Resting later in Grand-Mère’s bed, the girl whispered a rosary. Grand-Mère and Josephine hid the tools, scrubbed the basin, swept the floor before sunrise. [End Page 64] Magdeburg, Germany, 1912 The night of my confinement will always be a night dropped out of my life. —Mrs. Mark Boyd, The Ladies World, 1913 The American woman knew that bodies had withstood the agony for ages, but Herr Doktor made miracles; she stood firm. This was a new world for women: a blessing, too, she told herself, not to be home howling by the hearth. Worth her memories, worth sailing round the earth was the Dämmerschlaf, the twilight sleep, a work of art more elegant than nature’s ugly crucible. She was encircled by restraints, eyes covered, wrists and ankles circled in soft leather, and then, like a child herself, led into fitful slumber. She clawed up to gray morning, birdsong, cries that could have been anyone’s. A soft, ordinary work song hummed by a masked orderly. And here, they said, is your son. A child born from no place, from the flame of her forgetting, bracket of blank pages. The boy, too, would dream and forget— a bird from no tree branch, fish from no river, sword from no forge. [End Page 65] Tehran, Iran, 1941 In his youth, the boy had left his mother’s house early in the morning, tied on his apron, and spent days infusing whipped cream with roses to garnish the Persian Love Cakes, triple-sifting chickpea flour for cookies in the window case. He lived a life of honey, of nectar, of the sweetest milk until the English came from below and the Russians came from above and...

Food grade water-in-oil microemulsions as replacement of oil phase to help process and stabilization of whipped cream

Food grade W/O microemulsions were developed and characterized to be used in blends with sunflower oil as replacers of palm kernel oil in whipped cream alternatives. Creams for whipping are oil-in-water (O/W) emulsions containing significant proportions of partially hydrogenated solid fat. With the addition of sunflower oil and W/O microemulsions up to 6.8% w/w in the final confectionary product we achieved the decrease of saturated fats and also the decrease of the energy required for the formulation. More specifically, by replacing 20% w/w of the oil phase by the proposed edible W/O microemulsions, the homogenization time was reduced from 7 to 5min under the same experimental conditions. In addition solid fat partial replacement permitted the modification of structural and textural characteristics. Droplet size and size distribution measurements were performed using dynamic light scattering (DLS). The existence of rather polydisperse oil droplets with diameters of approximately 1μm upon palm kernel oil partial replacement was detected. Structural characterization of the proposed alternative systems with confocal laser scanning microscopy (CLSM) showed the existence of air bubbles of diameter 6–94μm stabilized by globular oil droplets having diameters ranging from 4.2 to 5.9μm adhered to their surface. Firmness and consistency of the proposed alternative formulations were evaluated using a Stevens-texture analyzer. As a result emulsions after whipping gave products with lower density (362±9g/mL) but higher consistency (208±7g) as compared to the standard whipped cream preparation (150±5g).

Analytical assessment of the intense heat load of whipping cream, coffee cream, and condensed milk at retail in Austria and Germany.

Time temperature integrators (TTIs) are useful tools in estimating the heat load applied on differently processed dairy products. The objective of this study was to analyze and assess three TTIs – lactulose, furosine, and acid-soluble β-lactoglobulin (β-Lg) – in 70 high heated dairy products at retail in Austria and Germany comprising whipping cream, coffee cream/milk, and condensed milk products. While β-Lg was not appropriate to evaluate the heat load of these products, furosine and especially lactulose increased with rising intensity of heat treatment, and are appropriate to distinguish between several heating categories analyzed. Pasteurized (n = 8) and “heat treated” (n = 5) whipping cream samples showed lowest furosine (48 ± 14/ 45 ± 19 mg.100 g−1 protein) and low lactulose (29 ± 10/57 ± 28 mg.L−1) concentrations, followed by ESL whipping cream (n = 10), ESL coffee cream (n = 1), and UHT whipping cream (n = 10) (furosine = 72 ± 37/71/161 ± 30 mg.100 g−1 protein; lactulose = 56 ± 41/161/195 ± 39 mg.L−1), respectively. Sterilized condensed milk samples (n = 14) showed the highest concentrations of both TTIs and could be clearly separated from UHT treated samples (n = 5) (furosine = 491 ± 196/216 ± 46 mg.100 g−1 protein; lactulose = 1997 ± 658/409 ± 161 mg.L−1), whereas the so-called heat-treated samples (n = 9) had a heat load in between showing an extreme range of variation for both TTIs.

The Inhibitory Effects of Varying Water Activity, pH, and Nisin Content on Staphylococcus Aureus Growth and Enterotoxin a Production in Whipping Cream

AbstractTo determine the appropriate method to inhibit Staphylococcus aureus growth in whipping cream, enterotoxin A‐producing S. aureus strain was inoculated into whipping cream and stored at 36 ± 1°C for 36 h under varying water activity (Aw), pH, and nisin content. Duplicate samples were analyzed every 3 h to count the number of colonies by 3M Petrifilm™ Staph Express Count Plate, and the S. aureus enterotoxin A (SEA) was detected using ELISA kit (Tecra™). The modified Gompertz model was used to describe the S. aureus growth in whipping cream under various conditions. The results indicated that with the reduced Aw of whipping cream after adding sorbitol, S. aureus growth and SEA production was more effectively inhibited compared with other methods. Compared with the cream with pH 5.5 or containing 0.5 g/kg nisin, SEA production appeared later in the cream containing 7% sorbitol. The cream containing 14% and 21% sorbitol could markedly inhibit S. aureus growth and no SEA could be detected during 36 h. The results from this study may be beneficial for cream manufacturers to improve the safety of their products.Practical ApplicationsThe purpose of this study is to find an appropriate method to inhibit Staphylococcus aureus growth and SE production whenever the whipping cream is contaminated with S. aureus during whipping, piping, and storage. The result showed that the water activity of the cream reduced by adding sorbitol had better effect against the S. aureus growth and SE production. The application of the result may be beneficial for manufacturers to formulate whipping cream that limit the ability of S. aureus to produce SE, thereby reducing the risk of staphylococcal food poisoning.

Tempering of dairy emulsions: Partial coalescence and whipping properties

This study investigates the effect of applying a time–temperature profile to natural and recombined cream to influence partial coalescence and, consequently, the whipping quality. To date, no clear relationship exists between the consequences of tempering on a microstructural level, partial coalescence, and whipping properties. Milk fat crystallisation was analysed using differential scanning calorimetry and the internal arrangement of fat crystals was visualised with cryo-scanning electron microscopy. Shear-induced partial coalescence and whipping properties were studied. Shear-induced partial coalescence was promoted, attributed to the observed changes in the fat crystal network. The effects on whipping properties were different for natural and recombined cream and thus dependent upon the interfacial composition. Consolidation of the partially coalesced fat droplet network by tempering increased the stability of whipped recombined cream during cold storage. Tempering is a promising tool to alter the susceptibility to partial coalescence by changing the internal fat crystal network, and influencing whippability.

Effect of Baked, Whipped and Fermentation on Antioxidant Activity in Red Raspberries

Red raspberries (Rubus idaeus) are a good source of antioxidants and contains appreciable levels of phenolic compounds (TPC). Adding raspberry to the product are attributed the most significant health benefits of to the phenolic compounds. This study examined the three different manufacturing processes baked, whipped and fermentation on antioxidant activity in red raspberry. The phenolic compounds in red raspberry, sponge cake, whipping cream and yoghurt by red raspberry were determined by HPLC. Sensory evaluation found that the best proportions to add red raspberry to whipped cream and yogurt is 10% but in the sponge cake is 15%. The total phenols were 56%, 37% and 4%, 3% of red raspberry, red raspberry-yoghurt, red raspberry-whipped cream and red raspberry-sponge cake respectively. So the treatments were order in general to their effect of the TPC: fermentation > whipped > baked.

Continuum Foam

We consider the simulation of dense foams composed of microscopic bubbles, such as shaving cream and whipped cream. We represent foam not as a collection of discrete bubbles, but instead as a continuum. We employ thematerial point method(MPM) to discretize a hyperelastic constitutive relation augmented with the Herschel-Bulkley model of non-Newtonian viscoplastic flow, which is known to closely approximate foam behavior. Since large shearing flows in foam can produce poor distributions of material points, a typical MPM implementation can produce non-physical internal holes in the continuum. To address these artifacts, we introduce a particle resampling method for MPM. In addition, we introduce an explicit tearing model to prevent regions from shearing into artificially thin, honey-like threads. We evaluate our method's efficacy by simulating a number of dense foams, and we validate our method by comparing to real-world footage of foam.