Search Results (15)

Emulsifiers play a crucial role in improving the shelf-life stability and aeration quality of recombined whipped cream (RDC). This study systematically investigated the interfacial adsorption behaviors of four types of polysorbates (Tween20, Tween40, Tween60, Tween80) at concentrations ranging from 0.025% to 0.1%, as well as their impacts on the emulsion properties, interfacial composition, stability, and whipping properties of RDC. The results revealed that all four polysorbates significantly reduced the oil/water (O/W) interfacial tension and decreased the fat globule size, with these effects intensifying as the concentration increased. At equivalent concentrations, Tween20 exhibited the strongest particle size-reducing capacity and induced the most pronounced interfacial protein displacement, yet the compromised mechanical strength of the interfacial film led to diminished emulsion stability. In contrast, the RDC sample incorporated with Tween40 displayed the optimal emulsion stability. Moreover, all four polysorbates markedly shortened the whipping time and enhanced the overrun, but simultaneously increased serum loss. Notably, Tween80, which contains unsaturated fatty acid chains, contributed to the enhancement of foam firmness at high concentrations (0.075–0.1%), which may be correlated with its balanced properties of interfacial strength and interfacial tension. These findings facilitate a deeper mechanistic understanding of the relationship between the interfacial adsorption behavior of emulsifiers and the emulsion stability and aeration performance of RDC emulsions. Full article

This study aims to explore the feasibility of using pea protein isolate (PPI)/sodium alginate (SA) complex as a sugar substitute to develop low sugar plant fat cream. Firstly, this study analyzed the influence of SA on the structure and physicochemical properties of PPI and evaluated the types of interaction forces between PPI and SA. The addition of SA effectively induces the unfolding and structural rearrangement of PPI, causing structural changes and subunit dissociation of PPI, resulting in the exposure of internal-SH groups. In addition, the addition of SA increased the content of β-folding in PPI, making the structure of PPI more flexible and reducing interfacial tension. The ITC results indicate that the binding between PPI and SA exhibits characteristics of rapid binding and slow dissociation, which is spontaneous and accompanied by heat release. Next, the effect of PPI/SA ratio on the whipping performance and quality of low sugar plant fat creams was studied by using PPI/SA complex instead of 20% sugar in the cream. When using a PPI/SA complex with a mass ratio of 1:0.3 instead of sugar, the stirring performance, texture, and stability of plant fat cream reach their optimum. Finally, the relevant analysis results indicate that the flexibility and interface characteristics of PPI are key factors affecting the quality of cream. This study can provide theoretical support for finding suitable sugar substitute products and developing low sugar plant fat cream. Full article

Whipping cream (WC) is an oil-in-water (O/W) emulsion used in food industry that can be transformed into aerated foam. The cream market has expanded significantly, driven by consumer demands for healthier and higher-quality products, leading to significant scientific research and innovation. This review focuses on formulation challenges related to ingredients such as fats, emulsifiers, and stabilizers, and how these components interact to form a stable emulsion and foam structure. Many studies have aimed to enhance the physicochemical, functional, and nutritional characteristics of WC by fine-tuning formulation parameters. A major focus was to address the health concerns linked to the high saturated fat content in milk fat (MF) by developing healthier alternatives. These include modifying the fat content, developing low-fat formulations, and introducing plant-based substitutes for dairy creams. The participation of additives to improve the properties of whipping cream was also investigated in many recent studies. The use of plant proteins, hydrocolloids, and emulsifiers has been explored, highlighting their effectiveness in enhancing emulsifying and foaming properties. This review summarizes recent advancements in whipping cream formulation, emphasizing the role of additives and alternative ingredients in meeting consumer preferences for healthier, more sustainable whipping cream products with enhanced functional, sensory, and nutritional properties. Full article

Caseinate is commonly used in the dairy industry for its stabilizing properties. Its functionalities are largely due to its manufacturing process involving a high level of demineralization that induces casein precipitation. To address this, the researchers are looking for alternatives to respond to consumer demands for high-quality ingredients and increase efficiency. In the present study, we explored low demineralization (0–43%) that preserves the casein integrity to produce caseins that can substitute caseinate in whipping creams (WC). The physicochemical, structural, and functional properties of these caseins were evaluated to assess their viability as surface-active agents in blend-fat whipping cream. The results showed that a demineralization level over 43% significantly impacts the size, secondary structures (β-sheets, β-turns, and α-helices particularly), and surface hydrophobicity that favorably impact the emulsifying properties but diminish the foam stability. WC made with caseins demineralized at 0 and 13% provided stable foam, with the lowest emulsion stability at 0% of demineralization. Using demineralized caseins at 13% offers a sustainable alternative to caseinate in food products requiring stable foams as WCs without significantly altering other desired functionalities such as overrun and emulsion stability. Further research studies into optimizing the demineralization process and exploring applications in other food matrices are suggested. Full article

To decrease the lipid content in water-in-oil (W/O) emulsions, high internal phase Pickering W/O emulsions (HIPPE) were fabricated using magnetic stirring using a combination of monoglyceride (MAG) oleogel and polyglycerol polyacrylate oleate (PGPR) as stabilizers. Effects of MAGs (glyceryl monostearate-GMS, glycerol monolaurate-GML and glycerol monocaprylate-GMC) and internal phase components on the formation and properties of HIPPEs were investigated. The results showed that milky-white stabilized W/O HIPPE with up to 85 wt% aqueous phase content was successfully prepared, and the droplet interfaces presented a network of MAG crystals, independent of the MAG type. All HIPPEs exhibited great stability under freeze–thaw cycles but were less plastic. Meanwhile, GML-oleogel-based HIPPEs had larger particle size and were less thermal stable than GMS and GMC-based HIPPEs. Compared to guar gum, the internal phase components of sodium chloride and sucrose were more effective in reducing the particle size of HIPPEs, improving their stability and plasticity, and stabilizing them during 100-day storage. HIPPEs presented great spreadability, ductility and plasticity after whipping treatment. This knowledge provides a new perspective on the use of oleogels as co-stabilizers for the formation of W/O HIPPEs, which can be used as a potential substitute for creams. Full article

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. Full article

Polyglycerol esters (PGEs) are used as emulsifiers in recombined dairy cream (RDC) to improve product quality. In this study, the effects of four PGEs with different polymerization degrees and esterification on the particle size, viscosity, zeta potential, and microrheology of RDC emulsions were investigated, and the whipping time, overrun, serum loss, and firmness of the RDC emulsions were recorded. The results show that the addition of the PGEs reduced the particle size (from 2.75 μm to 1.48–1.73 μm) and increased the viscosity (from 41.92 cP to 73.50–100 cP) and stability (from 0.354 to 0.105–0.128), which were related to the change in interfacial properties and the weakening of Brownian motion, but there were differences in the effect on the whipping behavior of the RDCs. Although the addition of 0.9% triglyceride monolaurate gave the emulsion the best stability, the RDC had a longer whipping time (318 s) and a lower overrun (116.6%). Comparatively, the 0.7–0.9% concentrations of PGE55 and tripolycerol monostearate (TMS) provided RDC with good stability and aeration characteristics, allowing inflation within 100 s and expansion rates of up to 218.24% and 186.88%, respectively. In addition, the higher degree of polymerization of polyglyceryl-10 monstearate (PMS) did not work well at any concentration. These results contribute to understanding the mechanism of action of PGEs and improving the quality of RDC. Full article

The main objective discussed in this research was to determine the structural characteristics of carob kibble water-soluble polysaccharide (KWSP), extracted from Ceratonia siliqua L., and to assess its in vitro antioxidant activities, as well as its effect on whipped cream. The results obtained through ¹³C, ¹H, and the hetero-nuclear single quantum coherence (HSQC) nuclear magnetic resonance (NMR) and Fourier transform infrared spectroscopy (FT-IR) analysis indicated that KWSP had the characteristic bands of polysaccharides. Thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) suggested that KWSP is a hetero-polysaccharide composed of glucose and fructose, with an average molecular weight (Mw) amounting to 65 KDa. In addition, KWSP showed a good water holding capacity (WHC), a good oil holding capacity (OHC), and an emulsification stability, rated as 3.14 ± 0.05 g/g, 0.87 ± 0.02 g/g, and 71 ± 0.01%, respectively. The antioxidant activity of KWSP was investigated in vitro, demonstrating important DPPH and ABTS⋅+ radical scavenging activities and a good total antioxidant capacity. KWSP exhibited antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica. On the other hand, the incorporation of KWSP in whipped cream was investigated, to enhance its antioxidant capacity and consequently to extend its expiration date. Moreover, KWSP reduces the formation of conjugated dienes and trienes in cream fat. Full article

The aim of this work is to evaluate the effects of glucose and corn syrup on the physical characteristics and whipping properties of whipped creams. The interfacial protein concentration and apparent viscosity of emulsions increased with an increasing sugar concentration. In whipped creams, a shorter optimum whipping time (t_op), higher fat coalescence degree, higher firmness and higher stability were detected as sugar concentration increased. The partial coalescence degree, overrun and firmness of whipped cream with 30 wt% glucose reached 76.49%, 306% and 3.82 N, respectively, significantly (p < 0.05) higher than those (67.15%, 235% and 3.19 N) with 30 wt% corn syrup. Compared with glucose at the same sugar concentration, higher interfacial protein concentration and less-shaped aggregates and coalescences were observed for the emulsions upon the addition of corn syrup, which caused a lower degree of fat coalescence and a lower firmness of whipped cream. The differences could be explained by the presence of maltodextrin (MDX) in corn syrup, which protects absorbed protein throughout freezing and retards the formation of a continuous network during whipping. As a result, the addition of sugars could well improve stability of emulsion, firmness and foam stability of whipped cream efficiently. With a 25–30 wt% sugar addition, even if there was a lower partial coalescence degree and firmness compared with glucose, whipped cream with corn syrup exhibited relatively good stability. These results suggest that MDX improves the stability of emulsion and, thus, has a potential use in low-sugar whipped cream. Full article

The present study investigated how the sensory taste profile of a meal altered the subjective desire, wanting and liking of foods with a sweet, salty, sour, bitter, fatty, and spicy sensory profile, respectively. Participants (n = 85) ate a meal with a pronounced sensory taste profile: (1) sweet, (2) salty, or (3) sweet and salty combined. Self-reports of appetite, pleasantness, and sensory specific desires (SSD) were evaluated over the course of the meal using VAS-scales. SSDs were further studied through alterations in liking and desire for food samples with the main sensory profile being sweet (peach), salty (pretzel), sour (green apple), bitter (dark chocolate), fatty (whipped cream), and spicy (chilli nut), respectively. Consumption of food with a pronounced sensory taste profile was found to suppress the desire for food with a similar sensory taste profile, while the desire for different sensory profiles were enhanced or not affected. Further, when exposed to two pronounced tastes within the same meal, suppression of sensory desires was not only specific for the exposure tastes but tended to go beyond the sensory exposure. The findings suggest that taste variation within a meal holds the potential to create more satisfying meals, which can hinder additional desires after a meal and thus, lower additional calorie intake. Full article

We developed an alternative whipping cream fat using shea butter but with low saturation. Enriched stearic-oleic-stearic (SOS) solid fat was obtained from shea butter via solvent fractionation. Acyl migration reactant, which mainly contains asymmetric SSO triacylglycerol (TAG), was prepared through enzymatic acyl migration to obtain the creaming quality derived from the β’-crystal form. Through enzymatic acyl migration, we obtained a 3.4-fold higher content of saturated-saturated-unsaturated (SSU) TAG than saturated-unsaturated-saturated (SUS) TAG. The acyl migration reactant was refined to obtain refined acyl migration reactant (RAMR). An alternative fat product was prepared by blending RAMR and hydrogenated palm kernel oil (HPKO) at a ratio of 4:6 (w/w). The melting points, solid fat index (SFI), and melting curves of the alternative products were similar to those of commercial whipping cream fat. The alternative fat had a content of total unsaturated fatty acids 20% higher than that of HPKO. The atherogenic index (AI) of alternative fat was 3.61, much lower than those of whipping cream fat (14.59) and HPKO (1220.3), because of its low atherogenic fatty acid content and high total unsaturated fatty acids. The polymorphic crystal form determined by X-ray diffraction spectroscopy showed that the β’-crystal form was predominant. Therefore, the alternative fat is comparable with whipping cream that requires creaming quality, and has a reduced saturated fat content. Full article

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. Full article

This study deals with the mathematical modeling of crystallization kinetics occurring during batch production of the ice cream. The temperature decrease was recorded in-situ through a computerized wireless system. A robust pattern-recognition algorithm of the experimental cooling curves was developed to determine the initial freezing point. The theoretical freezing point was used to calibrate the whole time-temperature profile. Finally, a modified Gompertz’s function was used to describe the main steps of crystallization kinetics. Derivative analysis of the Gompertz’s function allowed to determine the time-temperature physical markers of dynamic nucleation, ice crystal growth and air whipping. Composition and freezing properties were used as input variables in multivariate analysis to classification purposes of the ice cream mixtures as a function of their ability to produce high-quality ice cream. The numerical analysis of the whole cooling curve was used to build predictive models of the ice cream quality indices. Full article

An iterative approach is taken to develop a fractal topology that can describe the material structure of phase changing materials. Transfer functions and frequency response functions based on fractional calculus are used to describe this topology and then applied to model phase transformations in liquid/solid transitions in physical processes. Three types of transformation are tested experimentally, whipping of cream (rheopexy), solidification of gelatine and melting of ethyl vinyl acetate (EVA). A liquid-type model is used throughout the cream whipping process while liquid and solid models are required for gelatine and EVA to capture the yield characteristic of these materials. Full article

(1) Background: Endothelial dysfunction predicts cardiovascular events. Circulating angiogenic cells (CACs) maintain and repair the endothelium regulating its function. Tea flavonoids reduce cardiovascular risk. We investigated the effects of black tea on the number of CACs and on flow-mediated dilation (FMD) before and after an oral fat in hypertensives; (2) Methods: In a randomized, double-blind, controlled, cross-over study, 19 patients were assigned to black tea (150 mg polyphenols) or a placebo twice a day for eight days. Measurements were obtained in a fasted state and after consuming whipping cream, and FMD was measured at baseline and after consumption of the products; (3) Results: Compared with the placebo, black tea ingestion increased functionally active CACs (36 ± 22 vs. 56 ± 21 cells per high-power field; p = 0.006) and FMD (5.0% ± 0.3% vs. 6.6% ± 0.3%, p < 0.0001). Tea further increased FMD 1, 2, 3, and 4 h after consumption, with maximal response 2 h after intake (p < 0.0001). Fat challenge decreased FMD, while tea consumption counteracted FMD impairment (p < 0.0001); (4) Conclusions: We demonstrated the vascular protective properties of black tea by increasing the number of CACs and preventing endothelial dysfunction induced by acute oral fat load in hypertensive patients. Considering that tea is the most consumed beverage after water, our findings are of clinical relevance and interest. Full article