Whipped Cream Research Articles

Effects of whipped cream addition on fermentation quality and relative feed value of alfalfa silage

This study aims to determine the effects of whipped cream addition to alfalfa on fermentation quality and relative feed value (RFV). Alfalfa harvested at the beginning of blooming (5th cutting) was withered under laboratory conditions for 48 hours. In the study, 4 different levels of whipped cream were used, and no additives were added to the control group. A total of 20 packages of silage were left for fermentation in a closed storage (16±2 °C) for 90 days, 4 repetitions for each group. As a results of this study dry matter (DM) contents of silages increased due to the increase in the level of whipped cream addition. pH of silages was decreased significantly in the groups that participated in 20 ve 30 g kg-1 of whipped cream compared to the control (P < 0.01). In these groups, crude protein (CP) amount was higher (P < 0,01), and ammonia nitrogen (NH3-N) was lower (P < 0.01) than control and other whipped cream groups. The water soluble carbohydrate (WSC) contents increased in parallel with the increase in the whipped cream level added to the alfalfa, and lactic acid (LA), as for that, was determined to be the highest (80.40 g kg-1 DM) level in the group with 30 g kg-1 whipped cream. In the same group, neutral detergent fiber (NDF: 383.1 g kg-1 DM) and acid detergent fiber (ADF: 245.4 g kg-1 DM) were observed to be at the lowest level, yeast numbers decreased similarly, enterobacter and mold did not develop, and RFV increased. According to the results obtained from the study, it was demonstrated that by adding 20 or 30 mg kg-1 of whipped cream to alfalfa, quality alfalfa silage could be obtained, and the waste whipped cream can be used as a silage additive and can be recycled to the economy.

Characterization of Riceberry Rice Ice Cream Enriched with Jerusalem Artichoke (Helianthus tuberosus) Extract

Jerusalem artichoke is a good source of inulin, oligofructose, and fructose, which are beneficial to human health. The objectives of this study were to characterize riceberry rice ice cream enriched with Jerusalem artichoke (with emphasis on its physicochemical properties), to assess the functional properties, and to perform sensory evaluation of the enriched ice cream. The ice cream was made from riceberry rice milk, dairy whipping cream, sucrose, and egg yolk. Jerusalem artichoke was used to substitute for the dairy whipping cream and sucrose at 10, 20, and 30% of the total weight. The results indicated that ice cream enriched with Jerusalem artichoke showed optimal physicochemical and functional properties, reduced fat and calorie intake and increased fiber. The overall acceptability scores were highest at 20% level of incorporation. Furthermore, the overrun, viscosity, melting rate, total soluble solids and calorie value were 25.42±1.20%, 50.46±0.40 cP, 0.10±0.01 g/min, 32.60±0.10°Brix and 178.96 Kcal/100g, respectively.

Effects of the potent GPR120 agonist, TUG-891, on sensory characteristics of whipped cream

To elucidate the sensory effects of GPR120 agonists on fat-containing foods, changes in the sensory characteristics of normal-fat whipped cream following the addition of the potent GPR120 agonist, TUG-891, were examined using descriptive analysis. Trained panellists selected 12 attributes from sensory words collected in evaluations of whipped cream with fat contents of 35 and 47%. Addition of 26 μm TUG-891 to normal-fat whipped cream significantly enhanced the intensity of the mouthcoating (initial, middle & last, and long-lasting), thickness of taste, and denseness, and also significantly decreased the score for melting speed in the mouth. Sensory scores for these attributes in normal-fat whipped cream were equivalent (mouthcoating) or close (thickness of taste, denseness, and melting speed in the mouth) to those of full-fat whipped cream. Therefore, GPR120 agonists appear to possess some of the functions of fat in dairy cream.

THE EFFECT OF PRODUCT QUALITY, PRICE, AND PROMOTION ON THE PURCHASE DECISION OF GOLD LABEL WHIP CREAM at PT. RICH'S PRODUCT INDONESIA

ABSTRACT Researchers conduct research to analyze and determine the effect of Product Quality, Price, and Promotion on Purchase Decisions Rich's Gold Label Whip Cream at PT. Rich's Product Indonesia, using quantitative descriptive method. According to the survey, the customer population of the at Medan city's Rich Gold Label Whipped Cream is 200 people. The sample obtained 133 customers and tested the validity and reliability of 30 respondents. Simple random sampling method used for sampling. The test is done by using multiple linear regression analysis technique. The results of data testing indicate that, Product Quality, Price, and Promotion as a whole have a significant and significant effect on the Purchase Decision of Gold Label Whip Cream products at PT. Rich's Products Indonesia. The results of the research are Product Quality of 17,159 significant 0,000 which has a partial effect on Purchase Decisions, Price of 2,503 significant 0,014 has partial effect on Purchase Decisions, and Promotion of 2,947 significant 0,004 partially affects Purchase Decisions. Product quality, price and promotion of 104,241 significant value of 0,000 is simultaneously have a relevant effect on purchasing decisions. Keywords: Product Quality, Price, Promotion, Purchase Decision.

Physicochemical properties of whipped cream stabilized with electrohydrodynamic modified cellulose

Cellulose was extracted from sugarcane bagasse and treated with electrohydrodynamic (EHD) device. The EHD-treated and non-treated cellulose fibers were added to whipping cream at three levels of 0.5%, 1%, and 1.5% wt/wt. Whipped cream was prepared using different fat concentrations (25%, 30%, and 35% wt/wt). Analysis of physicochemical properties showed that increasing cellulose and fat concentrations increased viscosity, firmness, overrun, and stability against syneresis in whipped cream. Superior textural and color quality (greater whiteness index and lower yellowness index) were observed in whipped cream samples contained modified cellulose compared to those consisting non-modified cellulose at each fat level. The sample prepared with 1.5% of modified cellulose and 30% of fat exhibited preferable stability, textural, and color properties compared to those contained 0.5%–1.5% non-modified cellulose and 35% fat. The current study showed that EHD-treated cellulose fiber with improved textural properties could be used in fat-reduced cream. Novelty impact statement Cellulose was extracted from sugarcane bagasse and treated with electrohydrodynamic device. The physically modified cellulose enhanced the stability, texture, and color of whipped cream as fat replacer.

Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation

This work aimed to investigate the effect of protein/K-carrageenan mixture as replacement for dairy fat portion in whipping cream and to assess its effect on the final product's characteristics. During this study, a low-fat whipping cream was formulated. The removed fat content was substituted by a blend which contained water, soy protein isolate (SPI) and k-carrageenan gum (CG). The influence of SPI and CG content on the stability of the cream was investigated. A simplex–centroid design was used to evaluate the optimum formulation. Foaming properties, viscosity, textural properties and emulsions stability were determined. SPI significantly increased the flocculation of fat droplets. Formulation containing high level of CG was distinguished by decrease in overrun which was correlated with increase in the viscosity. The optimum formulation of fat substitute blend was found to contain 44.5% water, 46.4% SPI and 9% k-CG. Full fat cream provided about 235.88 kcal versus 161.63 kcal for the new formulation. This shrinkage in energetic value corresponds to 31.5% making possible to consider the new product as an alleviated food.

Effect of basil seed gum and κ-carrageenan on the rheological, textural, and structural properties of whipped cream.

Basil seed gum (BSG) is a novel polysaccharide that has been found wide application in the food industry. It can be used in whipped cream due to its thickening and emulsifying properties. The effect of BSG and κ-carrageenan on the structure-rheology relationships of whipped cream was evaluated. The viscosity of cream containing BSG was higher than that of carrageenan. Basil seed gum resulted in a strong capacity to improve the viscosity of the cream. Rheological results showed the low-frequency dependence of the elastic modulus was improved by BSG, which had a strong effect on the rigidity of the emulsion. The fracture strain of the creams containing BSG or κ-carrageenan was between the normal cream and acidified caseinate stabilized emulsion foam. It was found that the protein segments of BSG could be adsorbed at the oil-water interface, resulting in the formation of a pseudo-gel network, which creates a stronger molecular protein network in the whipped cream. Microstructure study revealed that whipped cream containing κ-carrageenan exhibited some flocculation, which could be caused by non-adsorbed polysaccharides or proteins. In contrast, cream containing BSGshowed more voids, which have considerably decreased by fat content and enhance the foam structure. As a result, synergistic interactions between proteins and polysaccharides (BSG and κ-carrageenan) could promote the development of a cross-linked network. Indeed, due to its high levels of hydrophilicity, BSG absorbs water, acts as a thickening agent, and competes against caseinate at the interfaces and is incorporated into whipped cream to provide a more desirable physical structure for the product. © 2021 Society of Chemical Industry.

Real-Time Detection of Fouling-Layer with a Non-Intrusive Continuous Sensor (NICS) during Thermal Processing in Food Manufacturing

The fouling of indirect shell and coil heat exchanger by heavy whipping cream (HWC) and non-fat dry milk (NFDM) was studied at aseptic Ultra-High Temperature (UHT) processing conditions (140 °C) using a novel non-intrusive sensor. The sensor emitted a heat pulse intermittently throughout the duration of the process causing an incremental increase in temperature at the tube external surface. The temperature response of the sensor varied due to the radial growth of the fouling layer formed by certain components of the products. Each heating pulse and the temperature response was studied to estimate the thermal conductivity of the fouling layer using inverse problems and parameter estimation. The changes in thermal conductivity were used as an indication of the fouling layer development during food processing at UHT temperatures. The estimated parameters from experimental results showed a decreasing trend in the thermal conductivity of HWC and NFDM from 0.35 to 0.10 and 0.63 to 0.37, respectively. An image analysis tool was developed and used to measure the fouling layer thickness at the end of each trial. The measured thickness was found to be 0.58 ± 0.15 for HWC and 0.56 ± 0.07 mm for NFDM. The fouling layer resistance for HWC and NFDM was 5.95 × 10−3 ± 1.53 × 10−3 and 1.53 × 10−3 ± 2.0 × 10−4 (m2K)/W, respectively.

Evaluation of Textural and Microstructural Properties of Vegan Aquafaba Whipped Cream from Chickpeas

Aquafaba, the viscous by-product liquid from cooking chickpeas or other legumes, is recognized as one of the most common plant-based egg alternatives for forming foam and adding more texture to food products. Recently, canned chickpeas aquafaba, have been suggested as a good choice for replacement egg white in vegan products. In this study, the effects of some processing parameters such as chickpeas/cooking water ratio, pH, sea salt, sugar and xanthan gum on foam capacity, foam stability, viscosity on chickpeas cooking water (aquafaba) were evaluated. Based on the results from the tests, the new recipe of whipping cream was developed, in which the chickpea aquafaba obtained from cooking in chickpeas: cooking water ratio (1:4) with salt content of 0.003 g.ml-1, xanthan gum of 0.00005 g.ml-1, pH of 4 and sucrose content of 0.7 g.ml-1 were mixed for 8 min, and then was whipped for 5 min. The results showed that some textural properties of the vegan whipped cream from chickpeas were compared to whipped cream from eggs. The results may be significant to develop new technologies utilizing legume proteins to produce eggless, non-dairy cold desserts.

The effect of emulsifier by-products and storage conditions on the techno-functional properties of model aerosol whipping cream

Model aerosol whipping cream (AWC) with a medium-chain saturated monoacylglyceride (me-sMAG) emulsifier and different emulsifier by-products was stored either at 20 °C, 30 °C, or with a temperature profile for 16 weeks (w). Techno-functional properties were analysed and the MAG content was determined by high-performance thin-layer chromatography with fluorescence detection during the storage time. After 8 w, the MAG content of the me-sMAG emulsifier in the product decreased by about 20%, independent of the applied emulsifier by-products and storage temperatures. No effect of the emulsifier by-products on the techno-functional properties of model AWC was found. Although storage at 20 °C had no effect on the techno-functional properties, storage at 30 °C and at the applied temperature profile led to emulsion instabilities with ongoing storage. At 30 °C and short storage times, the foam stability of the model AWC increased, while the foaming capacity decreased and emulsion destabilisation was not observed.

Understanding the Effect of Homogenization Pressure on Emulsion and Foam Properties of Aerosol Whipping Cream

Understanding the Effect of Homogenization Pressure on Emulsion and Foam Properties of Aerosol Whipping Cream

Organoleptic, textural and whipping properties of whipped cream with different stabilizer blends [pdf

BACKGROUND Whipped cream is one of the dairy emulsions commonly used as a topping for desserts and cake decorations. Several stabilizers were used to obtain whipped creams of a good quality and with a stable topping. This research study aimed to evaluate the organoleptic, textural, and whipping properties of whipped cream prepared using different stabilizer blends. MATERIALS AND METHODS In this study, 0.04% of different stabilizers, including carboxymethylcellulose (CMC), κ-carrageenan (KC), or KC blended (in the ratio of 3:1) with cremodan se 30 (C30), 80 (C80) or 216 (C 216), were used in preparing the whipped cream samples. The whipping properties (whipping time, overrun, and foam stability), viscosity, texture, and organoleptic properties were evaluated. RESULTS The obtained findings revealed that using a KC+C80 blend led to the lowest whipping time (76 s) and the highest overrun (120%). Also, pronounced changes obtained by using these stabilizers and the more suitable viscosity were obtained by using a KC+C80 blend. Moreover, using a KC+C80 blend led to higher values of hardness (4.38 N) and cohesiveness (0.53) and lower values of springiness (4.65 mm), chewiness (5.60 mJ), and adhesiveness (8.66 mJ). The data obtained demonstrated that all whipped the cream samples were organoleptically accepted, and the whipped cream prepared with a KC+C80 blend had the highest score of flavor, texture, appearance, and overall acceptability. CONCLUSION It could be concluded that using a KC+C80 stabilizer blend improved the whipping and texture properties, viscosity, and organoleptic properties of whipped cream.

Organoleptic, textural and whipping properties of whipped cream with different stabilizer blends.

Whipped cream is one of the dairy emulsions commonly used as a topping for desserts and cake decorations. Several stabilizers were used to obtain whipped creams of a good quality and with a stable topping. This research study aimed to evaluate the organoleptic, textural, and whipping properties of whipped cream prepared using different stabilizer blends. In this study, 0.04% of different stabilizers, including carboxymethylcellulose (CMC), κ-carrageenan (KC), or KC blended (in the ratio of 3:1) with cremodan se 30 (C30), 80 (C80) or 216 (C 216), were used in preparing the whipped cream samples. The whipping properties (whipping time, overrun, and foam stability), viscosity, texture, and organoleptic properties were evaluated. The obtained findings revealed that using a KC+C80 blend led to the lowest whipping time (76 s) and the highest overrun (120%). Also, pronounced changes obtained by using these stabilizers and the more suitable viscosity were obtained by using a KC+C80 blend. Moreover, using a KC+C80 blend led to higher values of hardness (4.38 N) and cohesiveness (0.53) and lower values of springiness (4.65 mm), chewiness (5.60 mJ), and adhesiveness (8.66 mJ). The data obtained demonstrated that all whipped the cream samples were organoleptically accepted, and the whipped cream prepared with a KC+C80 blend had the highest score of flavor, texture, appearance, and overall acceptability. It could be concluded that using a KC+C80 stabilizer blend improved the whipping and texture properties, viscosity, and organoleptic properties of whipped cream.

Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream

The effect of sucrose ester S370 on the interfacial layers and fat crystals network of whipped cream has been studied in this work. The addition of S370 showed a little effect on the droplets size, interfacial protein concentration and viscosity of emulsion samples before whipping. However, the addition of S370, as a heterogeneous nucleating agent, could induce nucleation and lead to the formation of more small crystals in the bulk mixture and emulsions. These small crystals, which were not able to pierce the interface of fat droplets effectively, would retard fat coalescence during whipping process. The addition of S370 resulted in lower degree of fat coalescence, lower interfacial protein concentration, shorter optimum whipping time (top) and lower overrun of whipped cream. At lower S370 concentration (<0.05 wt%), large-size crystals and inhomogeneous fat crystals network led to lower firmness and less bubbles stability of whipped cream samples. At 0.05 wt% S370 concentration, homogeneous crystals network, resulted in whipped cream with high firmness and bubbles stability. However, lower interfacial protein concentration and small-size crystals were observed at higher concentration of S370 (>0.05 wt%). As a result, the aerated structure was not strong enough to stabilize whipped cream.

Effects of texture properties of semi-solid food on the sensory test for pharyngeal swallowing effort in the older adults

BackgroundIncreasing viscosity can reduce the risk of aspiration into the airway, but excessively thickened food may require more force and effort. We assumed that semi-solid foods with similar viscosities will behave differently in the oropharynx and there might exist the possibility that properties other than viscosity may have clinical relevance. This study aimed to find out the texture of semi-solid foods that affects the effort of pharyngeal swallow in the older adults.MethodsNine kinds of semi-solid foods not requiring mastication were selected for texture profile analysis (TPA), and included whipped cream, mayonnaise, soft tofu, mango pudding, boiled mashed pumpkin, boiled mashed potatoes, boiled mashed sweet potatoes, red bean paste, and peanut butter. Hardness, adhesiveness and cohesiveness of each food were measured three times by using the rheometer. A blinded sensory test using a 9-point hedonic scale was also conducted in eighteen older adults people to investigate how much effort was required to swallow food, and how much of the food remained in the pharynx after swallowing. The correlation between texture and sensory outcome was statistically analyzed.ResultsFoods that belonged to the same viscosity category showed different texture values, and the participants also rated different scores respectively. Only adhesiveness among three properties was significantly correlated with the sensory test. (r = 0.882, p = 0.002 for difficult to swallow, r = 0.879, p = 0.002 for sense of residue).ConclusionsAdhesiveness was the most important property of the semi-solid foods, requiring most efforts in pharyngeal swallow in the older adults. If we select and provide food having low adhesiveness value in the same viscosity category, there might be the possibility to make it easier to swallow in older adults.

Innovative Packaging Solutions for Extended Shelf Life: Reducing Food Waste through Advanced Technologies

Food waste is a significant global issue, with a considerable portion resulting from products spoiling shortly after consumers open traditional packaging. This paper explores innovative packaging solutions that extend product shelf life, focusing on aerosol technology, vacuum packaging, and biodegradable materials. By examining case studies such as aerosol whipped cream and proposing the application of aerosol packaging to products like half- and-half creamers, the paper highlights how advanced packaging technologies can reduce food waste. Consumer perceptions are analyzed, emphasizing the importance of effective product messaging and retailer partnerships in promoting adoption. Future trends in packaging and their potential impact on food waste reduction are also discussed.

Effect of starch nanoparticle on the quality characteristics of whipped cream

Effect of starch nanoparticle on the quality characteristics of whipped cream

Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography\u2013fluorescence detection

Mono- and diacylglycerol (MAG and DAG) emulsifiers (E 471) are widely applied to regulate techno-functional properties in different food categories, for example, in dairy products. A method for the determination of MAG and DAG in aerosol whipping cream by high-performance thin-layer chromatography with fluorescence detection (HPTLC–FLD) after derivatization with primuline was developed. For sample preparation, aerosol whipping cream was mixed with ethanol, followed by the addition of water and liquid-liquid extraction with tert-butyl methyl ether. The sample extracts were analyzed by HPTLC–FLD on silica gel LiChrospher plates with n-pentane/n-hexane/diethyl ether (22.5:22.5:55, v/v/v) as mobile phase, when interfering matrix like cholesterol and triacylglycerols were successfully separated from the E 471 food additives. For quantitation, an emulsifier with known composition was used as calibration standard and the fluorescent MAG and DAG were scanned at 366/> 400 nm. Limits of detection and quantitation of 4 and 11 mg/100 g aerosol whipping cream were obtained for both monostearin and 1,2-distearin, respectively, and allowed the reliable quantitation of MAG and DAG from E 471 far below commonly applied emulsifier amounts. Recoveries from model aerosol whipping cream with 400 mg E 471/100 g were determined in a calibration range of 200–600 mg E 471/100 g sample and ranged between 86 and 105% with relative standard deviations below 7%. In aerosol whipping creams from the German market, E 471 amounts ranged between 384 and 610 mg/100 g.

Anti-freeze effect of Enoki mushroom extract on the quality preservation of frozen whipped cream

The alkaline extract of Enoki mushroom (Flammulina velutipes) has been shown to have ice crystal growth inhibiting activity, and its beneficial effect on the quality preservation of frozen foods is highly expected. The purpose of this study was to investigate the effect of Enoki mushroom extract which has an ice recrystallization inhibiting activity on the quality of frozen whipped creams. Whipping creams with different milk/vegetable fat compositions were prepared. The proportion of % milk fat and % vegetable fat was given as follows; 0:37, 10:28, 20:20 and 40:0, respectively. Whipped foam samples were frozen and stored at −20 °C, then the effect of adding 0.1% Enoki mushroom extract was tested. Fresh dairy flavor and smooth melt in mouth texture was deteriorated during the course of frozen storage for 37 days, and the frequency is higher in whipped creams with high milk fat content. Addition of 0.1% Enoki mushroom extract ameliorated these quality changes and significantly retained moisture content. Microscopic observation of the internal structure of frozen foam samples by cryo-SEM revealed that the ice crystal aggregates grown in the emulsified solid phase were reduced by adding Enoki mushroom extract. GC/MS analysis of the flavor components revealed that the content of furan compounds (furfural and 2-furanmethanol) was increased by 1.7 times in control foam samples during frozen storage, whereas the furan compounds in whipped foam sample containing Enoki mushroom extract did not increase after frozen storage. Based on these findings, it is proposed that ice crystal growth at the emulsified solid phase causes the sublimation of water on the surface of frozen whipped cream and destruction of the network structure of fat globules results in the quality changes after thawing. Enoki mushroom extract was found to retard ice crystal growth in whipped cream, thus supposed to reduce the quality changes during frozen storage.

Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream

Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream