Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream
College of Food Science, Biotechnology and Environmental Engineering, Zhejiang Gongshang University, Hangzhou 310035, PR China Food Hydrocolloids
(Impact Factor: 4.09).
12/2009; 23(8):2168-2173. DOI: 10.1016/j.foodhyd.2009.04.007
In this work, hydroxypropyl methylcellulose (HPMC) was added into whipped cream for improving its textural and whipping properties. By determination of the particle size distribution, a single peak for the emulsion after homogenization and two distinguishable peaks for the emulsion after whipping for 5 min were observed. With the increase of HPMC level, the average particle size (d3,2) decreased for the emulsion after homogenization and increased for the emulsion after whipping for 5 min. Both whipping time and HPMC level showed positive effects on the partial coalescence of fat globules. The partial coalescence of whipped cream with 0.125% HPMC after whipping for 5 min reached 56.25%, significantly (P < 0.05) higher than that (4.77%) without whipping treatment. Surface protein concentration was measured to evaluate the change of protein content at the droplet interface. The results indicated that the increase of HPMC level could decrease the surface protein concentration slightly. The overrun of whipped cream slightly increased when the HPMC level increased in the range of 0.025–0.125%. Firmness, cohesiveness, consistency and viscosity of whipped cream were analysed in this work. HPMC showed a positive dose-dependent effect on all these textural properties.
Available from: Bettina Wolf
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ABSTRACT: Many pharmaceutical agents require formulation in order to facilitate their efficacious delivery. However, the interaction between the active species and the formulation additives has the potential to significantly influence the pharmocokinetics of the active. In this study, the solution interactions between hydroxypropyl methylcellulose (HPMC) with two non-steroidal anti-inflammatories - the sodium salts of diclofenac and meclofenamate - were investigated using tensiometric, rheological, NMR, neutron scattering and turbidimetric techniques. The two drugs behaved very differently-meclofenamate addition to HPMC solutions led to substantial increases in viscosity, a depression of the gel point and a marked reduction in the self-diffusion coefficient of the drug, whereas diclofenac did not induce these changes. Collectively, these observations are evidence of meclofenamate forming self-assembled aggregates on the HPMC, a phenomenon not observed with diclofenac Na. Any process that leads to aggregation on a nonionic polymer will not be strongly favoured when the aggregating species is charged. Thus, it is hypothesised that the distinction between the two drugs arises as a consequence of the tautomerism present in meclofenamate that builds electron density on the carbonyl group that is further stabilised by hydrogen bonding to the HPMC. This mechanism is absent in the diclofenac case and thus no interaction is observed. These studies propose for the first time a molecular basis for the observed often-unexpected, concentration-dependant changes in HPMC solution properties when co-formulated with different NSAIDs, and underline the importance of characterising such fundamental interactions that have the potential to influence drug release in solid HPMC-based dosage forms.
International Journal of Pharmaceutics 02/2011; 405(1-2):55-62. DOI:10.1016/j.ijpharm.2010.11.043 · 3.65 Impact Factor
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ABSTRACT: The effects of homogenisation pressure and storage time on the droplet characteristics, surface protein concentration and rheological properties of whipping cream were investigated in this work. The droplet size distribution was in a range of 0.120–17.378 μm when homogenised once, and 0.0794–3.802 μm when homogenised twice. With the increase in homogenisation pressure, the mean droplet diameter shifted toward a smaller size and dispersion index. The homogenisation pressure change from 20 to 50 MPa resulted in a reduction of the surface protein concentration. As the time increased, the surface protein concentration declined, and a higher pressure led to its decline to a lesser extent. All the emulsions exhibited a shear-thinning and gel-like behaviour with the elastic modulus higher than the viscous modulus. When increasing the homogenisation pressure, the gel-like behaviour was more pronounced in both homogenisation systems. The Herschel–Bulkley model was able to describe well the rheological characteristics.
Food Chemistry 04/2012; 131(3):748–753. DOI:10.1016/j.foodchem.2011.09.028 · 3.39 Impact Factor
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ABSTRACT: The rheological and interfacial properties of sodium caseinate (Na-CN) and guar gum (GG) aqueous solution have been firstly investigated at a neutral pH value. The Na-CN solution showed slightly shear-thinning behavior and tended to behave in a Newtonian fashion when GG was added. The interfacial tension of Na-CN solution remained unchanged in the presence of 0.01 wt.% GG, and then increased at higher GG concentrations. Secondly, the functionality of GG in Na-CN-stabilized emulsions was checked. Although the addition of GG at low concentration promoted micro-phase separation (0.04 wt.%) and visual serum separation (0.02 wt.%), GG improved the adsorption of Na-CN to the oil–water interface which resulted in a decrease in average droplet diameters and partial coalescence of fat, and an increase in apparent viscosity, consistency index and yield stress. In addition, emulsion with GG was characterized as entanglement networks while without GG it was characterized as weak gel behavior instead. The role of GG on Na-CN-stabilized emulsions was concentration dependent, 0.04 wt.% GG was the critical concentration in which flocculation might take place as estimated by the highest interfacial tension and the average droplet diameter, higher partial coalescence of fat and phase separation, as well as by the lower surface protein concentration.
Food Research International 11/2012; 49(1):545–552. DOI:10.1016/j.foodres.2012.07.032 · 2.82 Impact Factor
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