Whipped Topping Research Articles

Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship

This study explored the relationship between pea protein foaming properties and their structure and physicochemical properties under neutral and acidic pH. Results showed that pH modified the zeta potential, particle size and surface tension due to electrostatic changes. FT-MIR and fluorescence spectra revealed pH-induced conformational changes, exposing hydrophobic groups and increasing sulfhydryl content, promoting protein aggregation. At pH 3, the highest foaming capacity (1.273) and lowest foam expansion (6.967) were observed, associated with increased surface hydrophobicity and net charges, ideal for creating light foams with high liquid incorporation for acidic beverages or fruit-based mousses. Pea protein isolate generated stable foams with foam volume stability between 86.662 % and 94.255 %. Although neutral pH conditions showed the highest foam volume stability, their air bubbles increased in size and transitioned from spherical to polyhedral shape, suitable for visual-centric applications, like cappuccino foam and beer-head retention. Foams at pH 5 exhibited the smallest bubbles and maintained their spherical shape, enhancing drainage resistance, beneficial for whipped toppings. Strong correlations (Pearson correlation coefficient higher than 0.600) were noted between the structure, surface and foaming properties, providing crucial insights into optimizing pea protein functionality across various pH conditions, enabling the development of plant-based foamed products with tailored properties.

Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis

Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is determined by adding different ingredients. Owing to the chemical variability, colloid nature and raw material processing it is difficult to forecast whipped topping-based product quality factors. We report on the influence of added sugar-, protein- and oil-containing raw materials, solid particles and conditions (pH, temperature) on foaming and the texture of the whipped topping, where the foam structure is stabilized by partial coalescence. Foam systems were characterized in terms of overrun, stability, and firmness. The development of foam volume and firmness in the cocoa butter-based whipped topping systems was found to be strongly dependent on pH, temperature and the concentration of added food ingredients. Overall, these findings suggest that the properties of the whipped toppings are dependent on the ingredient colloid condition thus entailing whipped topping overrun. The addition of hydrophobic or hydrophilic ingredients, diluting the WT, lead to lower overrun. The whipped topping firmness depends both on the ingredient colloid condition and on the ingredient viscosity. Hydrophobic powders increase the whipped topping firmness, whereas hydrophilic ones decrease it. For viscous liquids and soft food materials, hydrophilic and hydrophobic behavior is less significant than the viscosity value for whipped topping firmness. Low-viscosity hydrophobic liquids can fully destroy the whipped topping structure. The chemometric grouping techniques, namely, principle component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify all the analyzed samples by the raw material impact on the whipped topping overrun and firmness. This approach enabled to identify six clusters, uniting the items that have similar influence on the whipped toppings foaming and texture. Moreover, four groups were singled out by the correlation between the added ingredient concentration and whipped topping firmness. The results are in line with the earlier findings based on the consideration of the whipped topping microstructure. The results of this research enable to select and prepare powder, o/w emulsion or liquid raw materials to improve product quality.

Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions: proof of concept

SummaryWater‐in‐oil‐in‐water (W/O/W) double emulsions present a reduced‐fat alternative to conventional O/W food emulsions, as part of the dispersed oil phase is replaced with water. In this study, the concept of a reduced‐fat whipped topping produced by W/O/W technology was proven. Whipping of a W/O/W emulsion, containing only 20% oil phase and a solid fat content of 78%, produced a superior whipped topping, in terms of firmness and overrun, compared to its whipped O/W emulsion counterparts. The presence of PGPR in the oil phase increased structure formation during whipping, while the additional dispersed‐phase volume resulted in a better air inclusion. Two commercial monoacylglycerols (saturated and unsaturated) were investigated to improve the whipping properties of the produced W/O/W double emulsion. Both increased the susceptibility towards partial coalescence, thereby reducing whipping time and overrun, while increasing firmness of the produced whipped topping. Furthermore, the effect was stronger for the unsaturated than for the saturated monoacylglycerol.

Coalescence Behavior of Pure and Natural Fat Droplets Characterized via Micromanipulation

AbstractFor two approaching oil droplets, a region of arrested coalescence lies between full coalescence and total stability. Here the fusion of two droplets begins, but they are stopped from fully relaxing into one spherical droplet. The internal rigidity of the solid fat network within each droplet can provide the resistance necessary to arrest the shape change driven by Laplace pressure. These intermediate doublet structures lead to the partially‐coalesced fat networks important for the desired physical properties of ice cream and whipped topping. The use of micromanipulation techniques allows coalescence events between two oil droplets to be microscopically observed. In this study, oil droplets composed of different fats were manipulated at varying elastic moduli, interfacial tension, and radii. It was seen that increasing the elastic moduli of the droplets or increasing droplet radii resulted in coalescence being arrested earlier. Under these experimental conditions, different interfacial tensions did not change the coalescence behavior between two oil droplets.

Fatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acids

Fatty acid compositions of frequently consumed foods in Turkey were analyzed by capillary gas chromatography with particular emphasis on trans fatty acids. The survey was carried out on 134 samples that were categorized as meat products, chocolates, bakery products and others. The meat products except chicken-based foods have trans fatty acids, arising as a result of ruminant activity, with an average content of 1.45 g/100 g fatty acids. The conjugated linoleic acid content of meat and chicken doner kebabs were found higher than other meat products. Chocolate samples contained trans fatty acids less than 0.17 g/100 g fatty acids, with the exceptional national product of chocolate bars and hazelnut cocoa cream (2.03 and 3.68 g/100 g fatty acids, respectively). Bakery products have the highest trans fatty acid contents and ranged from 0.99 to 17.77 g/100 g fatty acids. The average trans fatty acid contents of infant formula and ice-cream, which are milk-based products, were 0.79 and 1.50 g/100 g fatty acids, respectively. Among the analyzed foods, it was found that coffee whitener and powdered whipped topping had the highest saturated fatty acid contents, with an average content of 98.71 g/100 g fatty acids.

Surface rheological properties of hydroxypropyl cellulose at air–water interface

Hydroxypropyl cellulose (HPC) is a neutral polysaccharide derived from cellulose. It is, notably, added to non-dairy whipped topping. However, if the function of HPC is well recognized, its behavior is not well known. The interaction of HPC with each component (dispersed fat droplets, emulsifiers, proteins) should be studied step by step. In order to understand better the function of HPC, air–water interfacial rheology was used to characterize the behavior of HPC at this interface, with and without emulsifier. As HPC is a flexible polymer, it shows, at room temperature, a medium value of intrinsic viscosity, which is of the same order as of galactomannan ones. Addition of HPC in the aqueous phase leads to a decrease of the air–water surface tension (down to about 45–41 mN/m) where xanthan and guar gum have smaller or negligible effect. The time to reach the equilibrium of surface tension is reached after several hours. The smaller the concentration, the longer it is to reach the equilibrium. The competition between HPC and palmitic ester (E473) was studied. Kinetics of surface tension evolution of E473/HPC systems are different from that of HPC alone: mixed systems and HPC show an evolution of surface tension in three steps that could be explained through E473/HPC competition for the air/continuous phase interface.

Mixing Genres: It's a Floor Wax and a Whipped Topping!

Mixing Genres: It's a Floor Wax <i>and</i> a Whipped Topping!

Foaming Properties of Lipid‐Reduced and Calcium‐Reduced Whey Protein Concentrates

ABSTRACTThe ability of whey protein concentrates (WPC) to form highly expanded and stable foams is critical for food applications such as whipped toppings and meringue‐type products. The foaming properties were studied on six experimental and three commercial WPC, manufactured by membrane fractionation processes to contain reduced lipids and calcium. Lipid‐reduced WPC had excellent foaming properties. Experimental delipidized WPC MF 0.45 and commercial delipidized WPC E had higher (P &lt; 0.05) foam expansion than egg white protein (EWP). However. WPC B made bv low‐pH UF and isoelectric orecinitation did not form a foam. Lipids and ash were the main factors affecting foaming properties.

Microstructure and Processing of Ice Cream

Ice cream and frozen desserts are popular throughout the world, but the United States is the largest consumer of ice cream. In the United States it is estimated that 46.8 pints per capita of ice cream and frozen desserts were consumed in 1992.Physically, ice cream is a foam in which the continuous phase is a partially frozen emulsion. Foams are also important for foods such as whipped toppings, souffle, mousse, meringue, and angel food cake. The structure of the foam affects the appearance, texture, consistency, lightness, and mouthfeel of these foods. A foam is mostly air and is characterized by high viscosity, low density, high surface area, and high surface energy. Food foams such as ice cream have an air content of 40-50% by volume. The continuous phase is a concentrated, unfrozen aqueous solution containing soluble milk salts, lactose, and added sugars. The dispersed solids (i.e., proteins, salts, stabilizer, and fat) are in the colloidal state and in the form of an emulsion. The ice crystals exist in the coarsely dispersed phase, occupying a major portion of the space between air cells.

Formulation and Evaluation of a Peanut Milk Based Whipped Topping Using Response Surface Methodology

Using a rotatable design for two factors, 13 formulations of whipped topping were prepared containing 40% peanut milk as a source of protein. Whipped toppings were subjected to sensory evaluation using descriptive analysis. Color, overrun, viscosity and syneresis were analysed. Peanut-based whipped toppings were generally white and glossy with slightly stiff foam and fine, uniform air cells. There were significant differences in foam stiffness, uniformity of size of air cells and sweetness of various topping formulations. The physicochemical characteristics of formulated peanut-based whipped toppings were similar to those of commercially available whipped toppings.

Development of a diagnostic expert system for a whipped toppings process

Abstract A diagnostic expert system for the whipped toppings process was developed in an effort to: improve product quality/consistency; improve process efficiency by reducing downtime; improve product yield by minimizing production of marginal product; and standardize diagnostic performance by further educating the plant operators. The expert system is PC-based and has been implemented using VP-Expert, a rule-based development tool, and VP-Info, a database management system. The main principles of operation are as follows. First, the expert system runs off-line and is triggered when the plant operator recognizes, during normal inspection, that a problem exists in the process or with the product. Then, the diagnostic expert system, acting as a consultant to the plant operator, seeks to locate the physical or process malfunctions that are the root causes of the observed process abnormalities. During the course of diagnostic consultations, the expert system serves to focus the attention of the plant operators and aids in coordinating the diagnostic activity of the plant operators and plant maintenance personnel. The expert system proposes corrective actions upon discovery of a malfunction in the plant. The system architecture is of a modular construction so that it may act as a template for future diagnostic expert systems. This paper also includes a discussion of lessons learned from experience in building the expert system.

Performance of Ingredients in a Soybean Whipped Topping: A Response Surface Analysis

ABSTRACTThe performance of Illinois Soybean Beverage in a whipped topping model system was demonstrated by using Response Surface Methodology. The desired foam characteristics were obtained with numerous ingredient combinations. The soybean cell wall materials were functionally similar to CMC‐coated microcrystalline cellulose and significantly improved whipped topping stability. Partial removal of the cell wall particles to 0.3% improved overrun and stiffness, yet maintained satisfactory stability. These particles were compared with Avicel and soy fiber concentrate; the results indicated that the larger the particles, the less their effect on overrun and stiffness.

Characterization of the Composition, Physicochemical and Functional Properties of Acid Whey Protein Concentrates

ABSTRACTMembrane‐processed acid whey protein concentrates were studied for their foaming and emulsifying properties in dilute whey protein solutions and in a 30% fat emulsion. Among the compositional factors and physicochemical characters which significantly correlated with foaming and emulsifying properties were protein hydrophobicity, solubility, free‐sulfhydryl content, phosphorus and β‐lactoglobulin concentration. Heptane binding was negatively correlated with foam overrun and foam stability of whey protein solutions, whereas, exposed hydrophobicity was positively correlated with overrun in the whipped topping.

Destabilization and fat crystallization of whippable emulsions (toppings) studied by pulsed NMR

AbstractThe role of lipid surfactants in toppings has been investigated. Based on low‐resolution pNMR analysis it seems that part of the fat phase in toppings is present in a supercooled state induced by lipid‐protein interactions. Upon reconstitution in cold water, protein is desorbed from the fat globule surface and dissolves into the water, thereby eliminating the protein‐induced supercooling of the fat. Subsequently, spontaneous fat crystallization takes place which can be followed by pNMR measurements. These phenomena result in an increase in the viscosity of the reconstituted emulsion. The surfactants usually used in toppings (e.g. propylene glycol monostearate) act as destabilizing factors in the reconstituted topping emulsion, accelerating (i) protein desorption from the fat globule surface, and (ii) the crystallization rate of coalesced fat. The fat crystallization process seems to be important for the texture and foam stability of whipped toppings.

Model Food System Approaches for Evaluating Whey Protein Functionality

Procedures are outlined for development of model food systems for evaluation of functionality of whey protein concentrates as an alternative to traditional functionality testing in simple systems. A stepwise approach is suggested, starting with published food formulations and applying experimental design to the development process.The approach is illustrated for two model systems, a coffee whitener and a whipped topping. Results indicate factors that must be considered in model development. In the coffee whitener, protein type must be considered, and the same model may not be applicable to different types of proteins. Data illustrate the need for evaluation of the food system by multiple testing procedures.

Functionality of Modified Plant Proteins in Model Food Systems

Functionality of soy and canola protein isolates and sunflower protein concentrate receiving trypsin, potassium linoleate, or sodium dodecyl sulfate solubilizing treatments was tested in a model whipped topping, an oil-in-water emulsion and a model frankfurter emulsion. Foam volume and foam stability of the whipped toppings were determined, while cook stability and texture of the frankfurters were measured. Significant interactions were found between protein source and solubilizing treatment for each parameter analyzed. Performance of the proteins in the model systems was related to functional and physico-chemical properties of the plant proteins by multiple regression analyses. Protein solubility was a significant factor only for foam volume of the whipped topping model system. For the oil-in-water and frankfurter systems, factors related to protein-lipid interactions (e.g. fat absorption, apparent hydrophobicity, emulsification activity index, emulsification capacity) were most significant.

Application of Two‐Level Fractional Factorial Designs in Development of a Soybean Whipped Topping

ABSTRACTThe feasibility of developing a whipped topping formula based on Illinois Soybean Beverage was investigated. Two‐level fractional factorial designs were shown to be efficient for statistical analysis of a large number of ingredients. Foam stability was the major consideration in selecting ingredients for a formula. Rapid cooling of the homogenized mix was the processing factor controlling overrun while stability depended on composition of the mix. A hydrophilic‐hydrophobic emulsifier blend was most effective. The model system thus derived contained 3% soybean solids, 30% fat, 7% sucrose, 1% emulsifier, and 59% water; it gave 270% overrun, complete stability over 2 hr and stiffness similar to commercial products.

APPLICATION OF RESPONSE SURFACE ANALYSIS IN THE FORMULATION OF WHIPPED TOPPING

ABSTRACTComputer analysis of a response surface experimental design was used to study the effect of three variables: fat (15, 18, and 21%), stabilizer (0.3, 0.5, and 0.7%), and corn syrup solids (7, 10, and 13%) on the overrun and firmness of whipped topping. Response surface plots were generated by the computer for overrun and firmness of the whipped topping as a function of fat versus stabilizer at selected contents of corn syrup solids. The response models for overrun and firmness acounted for about 62% and 82% of the variation in the observed overrun and firmness values, respectively. The models also indicate that each ingredient mainly reacted independently in contributing to overrun and firmness of the topping. Response surface plots show that there were many combinations of fat, stabilizer and corn syrup solids that would produce a similar response of overrun and firmness of the whipped topping. A combination of variables can be selected by this procedure to produce an optimum whipped topping mixture on the basis of cost, availability, and convenience.

Gas Chromatographic Identification of Propellants and Aerating Agents in Aerosol Whipped Toppings and Sprayed Pan Coatings

Abstract A gas chromatographic procedure is described for the identification of a variety of propellants and aerating agents in aerosol whipped toppings and antistick pan coatings. The aerosol product is dispensed into a flask containing ethanol and the headspace is analyzed by gas chromatography. Carbon dioxide, nitrous oxide, chloropentafluoroethane, octafluorocyclobutane, propane, dichlorodifluoromethane, isobutane, and fluorotrichloromethane are identified by their retention times relative to ethanol.

A STUDY OF PHYSICAL PROPERTIES OF DAIRY WHIPPED TOPPING MIXTURES

ABSTRACTThe effects of several selected variables on the physical properties of whipped topping containing milk as the major ingredient were investigated. These included: level of stabilizer and emulsifier, type of milk protein fraction, homogenization pressure, and interaction among selected ingredients. Levels of stabilizer and emulsifiers were highly critical factors affecting firmness and overrun of whipped topping. Overrun and firmness were influenced more by type and combination of the emulsifiers than by HLB. Topping mixtures containing sodium casein‐ate and whey protein lacked firmness and overrun, while those containing skim milk proteins separated by Sephadex gel filtration or precipitated by CMC were rated satisfactory. Overrun and firmness of the product increased as single stage homogenization pressures increased from 0 to 210 kg/cm2. With double stage homogenization, fnmness attained a maximum at 140 and 35 kg/cmz, then tended to remain constant. Overrun, however, continued to increase with pressures up to 210 and 35 kg/cm2. Overrun and firmness of the whipped topping decreased when fat globules exceed 2 pm. Factorial experiments involving three levels of fat, Frodex 24, and Dariloid KB indicated that each reacted independently in contributing to overrun and firmness. Decreasing size and increasing number of air cells are associated with increased overrun and firmness.