Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China; College of Food Science, Biotechnology and Environmental Engineering, Zhejiang Gongshang University, Hangzhou 310035, PR China; South China Botanical Garden, The Chinese Academy of Sciences, Guangzhou 510650, PR China
Food Hydrocolloids 01/2009; DOI: 10.1016/j.foodhyd.2009.04.007

ABSTRACT 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.

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