Whipped Cream Research Articles

Structural and functional properties of proteins isolated from four species of microalgae and their application in air-water interface stabilization

Herein, we extracted proteins from four microalgae: Chlamydomonas reinhardtii (CHR), Euglena gracilis (EUG), Spirulina platensis (SPP), and Spirulina maxima (SPM). Subsequently, their physicochemical and functional properties, as well as air-water interface adsorption behavior were investigated. Results demonstrated that the solubility and emulsifying properties of these proteins were significantly affected by pH, with minimum values observed near their isoelectric point (3.5) and maximum values at pH 11.0. Interestingly, the emulsifying properties of the four proteins were superior to soy protein isolate in the pH range of 3.0–7.0, indicating that these microalgae proteins may be suitable for applying as emulsifiers in foods. EUG exhibited the highest water/oil binding capacity, emulsifying activity, and emulsifying stability, which were attributed to its high surface hydrophobicity and β-sheet content, as well as small particle size. Dynamic adsorption behavior analysis illustrated that EUG showed faster diffusion and rearrangement rates, as well as a higher final equilibrated surface pressure value, contributing to its highest foaming capacity and foaming stability. This study greatly enhances the understanding of microalgae proteins and is expected to establish a theoretical foundation for developing novel protein resources that can be utilized in the foamed and emulsion-based food fabrication, including whipped cream and functional beverages.

Application of yellow mustard gum‐fenugreek mixed gum in preparation of non‐dairy fat whipping cream

SummaryYellow mustard gum (YMG) and fenugreek gum (FG) are both natural hydrocolloids derived from plant seeds. They showed synergistic effects of increased viscosity upon mixing thus expanding their applications. In this study, a synergistic YMG‐FG (7:3) blend of different total gum concentrations (0%, 0.05%, 0.1%, 0.15%, 0.2% and 0.25%, w/w) was used to develop a whipping cream formula with dairy fat replaced by palm kernel oil. Whipping creams of both liquid emulsion and whipped cream were characterised in terms of particle size, rheological properties, whippability and foam stability, texture and microstructure. The liquid emulsion before whipping showed a shear‐thinning behaviour regardless of the gum concentration. Upon whipping, the overrun of whipped cream decreased while the foam stability increased with increasing gum mixture content. The whipped cream with the addition of gum mixture retained the shape after storing overnight at 22 °C in comparison with two collapsed commercial samples. The whipped cream with 0.1% gum mixture exhibited optimal foam stability and textural properties among all the samples. Overall, the synergistic blend of YMG‐FG can be used as a natural stabiliser in formulating non‐dairy fat whipping cream products to improve foam stability and airy/fluffy texture.

Development of emulsion foams based on healthier oleogels and their application as low-fat replacers for whipped cream

This study aimed to develop emulsion foams (I: 1:1 flaxseed oil to coconut oil; II: 1:2 flaxseed oil to coconut oil; III: 2:1 flaxseed oil to coconut oil) based on the formation of an air-in-water-in oleogel as a healthy substitute for whipped cream.The developed emulsion foamswere assessed for their physicochemical properties and fatty acid composition. They were also characterized through Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), polarized light microscopy (PLM), and differential scanning calorimetry (DSC). Based on the results, emulsion foamII demonstrated a higher overrun percentage (90%) thanI and III (80 and 70%, respectively).The serum leakage values for all formulations were zero after 24 h at 5 °C. While, hardness values for emulsion foams I, II, and III were 0.40 ± 0.03, 0.50 ± 0.10, and 0.30 ± 0.04 N, respectively. The emulsion foamIII had higher unsaturated fatty acids than I and II (54.67% vs. 41.50% and 28.72%). Theemulsion foamsI and II showed more packed air bubbles than the emulsion foamIII.In emulsion foams I, II, and III, the average size of air bubbles was 36, 25.09, and 15.09 μm, respectively. Moreover, the thermal stability of the emulsion foam II is enhancedby increasing the coconut oilratio.

Enhancing whipped cream anti-freeze properties: A dual plant system with aquafaba and mung bean protein

The objective of this study was to substitute sodium caseinate (SC) with a dual plant-based alternative to produce a refreshing sour whipped cream at pH 3.0, which could maintain stability when paired with low-pH foods. Aquafaba (AQ) was utilized as a novel foam booster, enhancing the whipped properties of the whipped cream, while pH12-shifting treated mung bean protein (BMBP) functioned as an interfacing stabilizer, improving its stability. Freeze-thaw stability of the aerated emulsion and the protein-protein interactions in the emulsion were characterized by analyzing water distribution, thermodynamics, serum loss, and protein retention rates. The high bound water content and dense bubble distribution of whipped cream prepared by AQ and native mung bean protein (NMBP) delivered superior freeze-thaw stability, shown as reduced serum loss, higher protein retention, and increased hardness. In addition, the internal fat network of the whipped cream made from a 1:1 combination of NMBP and BMBP showed moderate agglomeration with a comparable γmax value as SC-based whipped cream, indicating enhanced resistance to deformation and improved short-term shape retention. In conclusion, the combination of AQ and MBP provided viable options for the replacement of SC in commercial whipped cream.

Evaluation of soybean oil-wax oleogel as a healthy ingredient for aerogel whipped cream rich in unsaturated fatty acids.

Aerosol whipped cream, widely used in various foods, relies on solid fats rich in saturated fatty acids (SFAs) for stable gas entrapment. In this study, the potential of oleogels as a healthy fat substitute for formulating aerosol whipped cream was studied. The analysis focused on the effects of different types (beeswax [BW], rice bran wax [RW], and carnauba wax) and the quantities of wax on the properties of the aerosol whipped creams. The BW-oleogel-based aerosol whipped cream exhibited the highest foam ability and foam stability. The superior physical properties of the bees wax-oleogel were attributed to the higher overrun and height stability of its whipped cream compared to RW and carnauba oleogels. The 6% BW-whipped cream showed significantly higher overrun and cream stability. The 6% BW oleogel whipped cream contained 4.4 times lower SFAs than the dairy milk fat whipped cream. This study represents the first exploration into the feasibility of formulating oleogel-based aerosol whipped cream using liquid vegetable oil.

Involvement of characterized polysaccharide extracted from natural source “Zingiber officinale” in the development performance of whipped cream

Involvement of characterized polysaccharide extracted from natural source “Zingiber officinale” in the development performance of whipped cream

Fabrication and characterization of non-fat whipped cream analogue: Effects of type and concentration of polysaccharide

In the present study, the non-fat whipped cream analogue was formulated by the combination of soy protein isolate, different polysaccharides and sucrose. Compared with single polysaccharide, the combined polysaccharide showed synergistic effect on formulating the non-fat whipped cream with better properties. The non-fat whipped creams showed high overrun (up to 570 %), excellent drainage stability (no drainage occurred within 120 min) and comparable hardness (up to 1.1 N) than that of control (a commercially dairy whipped cream). Moreover, the non-fat whipped creams were all solid-like (storage modulus > loss modulus) and exhibited outstanding shape retention ability. These properties were greatly affected by the types and ratios of combined polysaccharide. The combination of anionic and neutral polysaccharides was more beneficial for its properties, and the effect depended on the combined ratios. Especially for samples containing gellan gum/guar gum, their appearance only changed slightly after standing for 60 min, and simultaneously showed satisfying sensory acceptability when the combined ratio was 2/3. Therefore, these novel non-fat whipped creams could be popularized as the functional products aiming at specific groups such as diabetes and obesity people in the future.

Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis

In this study, faba bean protein isolate microgel particles (FPIMPs) were used as substitutes for sodium caseinate in whipped cream ingredients, the effect of FPIMPs on properties of emulsion system before whipping and foam system after whipping was investigated, and the stabilization mechanisms of whipped cream systems stabilized by FPIMPs and sodium caseinate, respectively, were analyzed and compared. Elevated levels of FPIMPs facilitated the cross-linking and flocculation of oil droplets in the emulsions, which further promoted the formation of gel-like networks, leading to a larger average particle size and higher viscoelasticity. Meanwhile, the firmness, shaping ability, and shape retention ability of whipped creams were gradually enhanced with the increase of FPIMPs content. The quality of whipped creams with FPIMPs concentrations of 0.8% and above was comparable to that of commercial whipped cream. Tribological results showed that the coefficient of friction of whipped creams was roughly negatively correlated with the concentration of FPIMPs, and the lubricating properties of whipped creams with high FPIMPs concentrations (>0.8%) were better than those of commercial whipped cream. The oil-water interface film with high mechanical strength formed by FPIMPs made the FPIMPs-stabilized whipped creams more resistant to whipping than sodium caseinate-stabilized whipped cream, delaying the occurrence of excessive whipping phenomenon. This work has important implications for expanding the application of faba bean protein isolate in food systems, as well as provides new strategies for the development of healthier plant-based whipped creams.

Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies

Improving Quality Characteristics of Whipped Cream Based on Novel Additives: A Review of Current Status, Challenges, and Strategies

Multiscale approach to the characterization of the interfacial properties of micellar casein and whey protein blends and their effects on recombined dairy creams

In this study, whipped cream with blends of micellar casein (MCN) and whey protein (WPI) in different ratios were prepared to investigate the role of protein interfacial behavior in determining foam properties at multiple scales, using theoretical modeling, and microscopic and macroscopic analysis. Fluid force microscopy has been used for the first time as a more realistic and direct means of analyzing interfaces properties in multiphase systems. The adsorption kinetics showed that the interfacial permeability constant of WPI (4.24 × 10-4 s−1) was significantly higher than that of the MCN (2.97 × 10-4 s−1), and the WPI interfacial layer had a higher modulus of elasticity (71.38 mN/m) than that of the MCN (47.89 mN/m). This model was validated via the mechanical analysis of the fat globules in real emulsions. The WPI-stabilized fat globule was found to have a higher Young's modulus (219.67 Pa), which contributes to the integrity of its fat globule morphology. As the ratio of MCN was increased in the sample, however, both the interfacial modulus and Young's modulus decreased. Moreover, the rate of partial coalescence was found to increase, a phenomenon that decreased the stability of the emulsion and increased the rate of aeration. The mechanical analysis also revealed a higher level of adhesion between MCN-stabilized fat globule (25.16 nN), which increased fat globule aggregation and emulsion viscosity, while improving thixotropic recovery. The synergistic effect of the blended MCN and WPI provided the highest overrun, at 194.53 %. These studies elucidate the role of the interfacial behavior of proteins in determining the quality of whipped cream and provide ideas for the application of proteins in multiphase systems.

Tuning the properties of plant-based whipped cream through zein nanoparticles-sodium stearate complex

The fabrication of plant-based whipped creams is proposed to reduce the high saturated fat content of regular whipped creams by using plant proteins and unsaturated oils. The lack of functionality of regular plant proteins and the absence of crystals in vegetable oils make this process challenging. Here, we hypothesize that the functionality of corn protein zein can be improved by the creation of zein nanoparticles-sodium stearate complex (ZNP-SS), and that monoacylglyceride (MAG) based oleogels can increase the solid fat content of vegetable oils. Therefore, plant-based whipped cream can be produced from oil-in-water emulsions stabilized by ZNP-SS and MAG. A serial of ZNP-SS was produced and characterized in terms of molecular interactions, wettability, and surface activity. Moreover, their ability to stabilize oil-in-water emulsions and foams in the presence or absence of MAG was evaluated. Results show that ZNP-SS complex were stabilized through electrostatic and hydrophobic interactions. An increase in the amount of sodium stearate caused an increase in hydrophilicity, which improved the interfacial properties of ZNP-SS. Corn oil-in-water emulsions were successfully stabilized by all the ZNP-SS, while only the ones with the highest amount of sodium stearate (ZNP-0.6) were able to create stable whipped creams because of the partially coalesced oil droplets in the presence of MAG.

Partial replacement of hydrogenated oil with beeswax oleogel in whipped cream: Effect on crystallization behavior and foam stability

Long-term consumption of hydrogenated palm kernel oil (HPKO) in whipped-frozen products has been linked to harmful health effects. The aim of this study was to investigate the use of beeswax oleogel as a partial replacement for HPKO in whipped cream. The effect of substitution rate on the lipid crystallization behavior, whipping characteristics, and foam stability of whipped creams was investigated. As the oleogel replaced 30–90% HPKO, the solid fat content decreased, and the growth pattern of the fat crystals shifted from two-dimensional disc-like to one-dimensional linear. Particle size distribution and microrheology analysis revealed that 30% or 60% oleogel substitution facilitated partial coalescence of fat, leading to in a higher elasticity index in emulsions. These results promoted overrun, firmness, and homogeneous bubbles in whipped creams. However, an oleogel substitution rate of 90% resulted in an excessively low overrun and collapse of foam structure. This study proposes an effective solution for constructing a frozen-aerated system that enhances fat partial coalescence and improves foam performance.

A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl3-citric acid hydrolysis as a potential fat substitute

This study aims to fabricate composite gels using nano citrus fiber (Nano-CF) derived from the hydrolysis process of citric acid (CA) with FeCl3, with a simultaneous exploration of its potential as an substitute to fats. Investigation of varying FeCl3 concentrations (0.01 to 0.03 mmol/g of CA) revealed a significant enhancement in the water-holding and oil-retention capacity of the Nano-CF. The meticulous synthesis of the composite gels involved integrating nano citrus fibers with konjac glucomannan (KGM) through high-speed shearing, followed by a comprehensive evaluation of its microstructure and physicochemical attributes. Increasing the Nano-CF concentration within the gels led to a synergistic interaction with KGM, resulting in enhanced viscosity, improved thermal stability, and restricted water molecule mobility within the system. The gels initially displayed reduced firmness, resilience, and adhesive characteristics, followed by subsequent improvement. When the ratio of Nano-CF to KGM was 0.5:1, the composite gels exhibited texture parameters, viscosity, and viscoelastic stability comparable to whipped animal cream formulations. These findings provide a new idea for the application of Nano-CF/KGM composite gels in whipped cream.

Deux cents ans d’histoire des usages et mésusages du protoxyde d’azote

Deux cents ans d’histoire des usages et mésusages du protoxyde d’azote

Construction and application of a novel bigel system to prepare a nutritional cream

A bigel prepared with phytosterol (PS) and glycerol monostearate (GMS)-immobilized sunflower seed oil, k-carrageenan hydrogel, and water was developed and used to partially replace whipped cream, creating a new nutritious whipped cream product. With a ratio of PS to GMS of 3:7 (B3), PS crystals were embedded in the inverted-lamellar and sub-α crystalline phases of GMS to control crystallization; as a result, we obtained combined bigels with a particular morphology. B3 exhibited the highest storage modulus, and showed an enhanced gel structure. In addition, B3 was the most stable sample of all bigels (2.88% loss of liquid fraction). Bigel-whipped cream substituted with bigel at a ratio of 5%–20% contained 1414–5656 mg/100 g of unsaturated fatty acids, 127–517 mg/100 g of PS, 1–4 mg/100 g of tocopherol and 0.2–1.2 mg/100 g of squalene. As a new type of whipped cream, bigel-based whipped cream can improve the nutritional value of whipped cream while ensuring good whipping properties, appearance, and mouthfeel.

PEMANFAATAN UBI JALAR PADA PEMBUATAN CHEESE CAKE SEBAGAI OPTIMALISASI BAHAN PANGAN LOKAL

Cheese cake is a type of dessert that has high interest among the public because it has a soft, tasty and light taste and texture when eaten. Apart from that, it is also easy to produce yourself industrially or at home because the ingredients are easy to obtain and process. Making cheese cake is fast. However, different from existing products on the market, the product that will be developed this time is cheese cake with the substitution of wheat flour as the main ingredient for sweet potato flour. In the future, it is hoped that this product can become one of the innovations for several cheese cake variants so that it has value or added value even though it uses local food ingredients so that it can help local farmers and communities producing sweet potato flour in order to improve the regional economy so that it can produce contemporary products that are in demand by the general public but has high taste and competitiveness. This sweet potato cheese cake is made by substituting sweet potato as the main ingredient, namely sweet potato flour for the basic dough. Then other core ingredients are added, namely cheese cream, whipped cream or heavy cream, butter, vanilla, salt, milk and egg yolks, accompanied by garnishes or decorations that are suitable for the aesthetics of the desired product. Based on research using the R&D (Research & Development) method, the cheesecake product was developed into a ratio of 50, 75 and 100 with sweet potato flour as a substitute. By carrying out organoleptic testing on 30 sample panelists with a Likert scale of 1 sd 5. The research results obtained an average value for all reference products of 1 and 3 for development products. This shows a very significant and high value for product development, and this innovative product of sweet potato substitute cheese cake has great potential and can be accepted by the public in terms of taste, aroma, texture and color. And it can be used as a snack that is rich in nutrition and nutrients

Quality characteristics of plant-based whipped cream with ultrasonicated pea protein

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 μm, whereas those of PP were distributed at 5-20 μm. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

Machine learning-guided REIMS pattern recognition of non-dairy cream, milk fat cream and whipping cream for fraudulence identification.

The illegal adulteration of non-dairy cream in milk fat cream during the manufacturing process of baked goods has significantly hindered the robust growth of the dairy industry. In this study, a method based on rapid evaporative ionization mass spectrometry (REIMS) lipidomics pattern recognition integrated with machine learning algorithms was established. A total of 26 ions with importance were picked using multivariate statistical analysis as salient contributing features to distinguish between milk fat cream and non-dairy cream. Furthermore, employing discriminant analysis, decision trees, support vector machines, and neural network classifiers, machine learning models were utilized to classify non-dairy cream, milk fat cream, and minute quantities of non-dairy cream adulterated in milk fat cream. These approaches were enhanced through hyperparameter optimization and feature engineering, yielding accuracy rates at 98.4-99.6%. This artificial intelligent method of machine learning-guided REIMS pattern recognition can accurately identify adulteration of whipped cream and might help combat food fraud.

Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream.

Effect of stearic acid-based lipophilic emulsifiers (sorbitan monostearate (Span-60), sucrose ester S-170, and lactic acid esters of monoglycerides (LACTEM)) and oleic acid-based lipophilic emulsifiers (sorbitan monooleate (Span-80) and sucrose ester O-170) on the crystallization of fat blend and the stability of whipped cream were studied. Span-60 and S-170 possessed strong nucleation inducing ability and good emulsifying properties. Thus, tiny and uniform crystals were formed in fat blends, small and ordered fat globules were distributed in emulsions, and air bubbles were effectively wrapped in firmly foam structures. The crystallization of the fat blend and the stability of whipped cream were slightly modified by LACTEM due to its poor nucleation inducing ability and moderate emulsifying characteristic. Span-80 and O-170 had weak nucleation inducing ability and poor emulsifying properties, therefore, loose crystals were formed in fat blends and some big fat globules were separated in emulsions, thereby decreasing the stability of whipped creams.

Potential of Incorporating a Functional Probiotic Encapsulant in Whipped Cream

The probiotic foods market is expanding; however, maintaining probiotics viability is challenging during manufacturing and storage conditions. In this study, a functional ingredient containing whey protein hydrolysate-encapsulated probiotics was standardized into whipped cream, followed by its characterization and storage stability study. The whipped cream was prepared under standard laboratory conditions, and the encapsulant was added at 0.1% and 1% w/w levels. The samples were further characterized through viable probiotic counts, physicochemical and microstructural analysis. Analyses were conducted in triplicates, and ANOVA was applied to differentiate between the mean values (p < 0.05). The whipped cream variant with 1% w/w encapsulant addition exhibited higher viability of Lactobacillus acidophilus ATCC4356 (LA5) (7.38 ± 0.26 log10CFU/g) and Bifidobacterium animalis ssp. Lactis ATCC27536 (BB12) (7.25 ± 0.56 log10CFU/g) along with enhanced physicochemical properties as compared to the LA5 (6.53 ± 0.45 log10CFU/g) and BB12 (6.41 ± 0.39 log10CFU/g) counts in the 0.1% variant. This was attributed to the thicker and uniform encapsulant deposition at the O/W interface observed in micro-images. The storage stability results did not show a substantial difference in viability for encapsulated probiotics compared to the control. The encapsulant also maintained the 1:1 ratio of LA5 and BB12. Thus, a value-added range of dairy products could be introduced with enhanced physicochemical attributes.