The Experts below are selected from a list of 312 Experts worldwide ranked by ideXlab platform
Mouming Zhao - One of the best experts on this subject based on the ideXlab platform.
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Frozen, chilled and spray dried emulsions for Whipped Cream: Influence of emulsion preservation approaches on product functionality
Lwt - Food Science and Technology, 2015Co-Authors: Qiangzhong Zhao, Wanmei Kuang, Min Fang, Zhao Long, Dongxiao Sun-waterhouse, Mouming ZhaoAbstract:This study compares the effect of frozen (−18 °C) or chilled (4 °C) storage, or spray drying approach of emulsion on the physico-chemical, whipping and rheological properties of the resultant Whipped Creams and/or their emulsions. The average particle size and apparent viscosity of spray dried emulsion were significantly (p
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frozen chilled and spray dried emulsions for Whipped Cream influence of emulsion preservation approaches on product functionality
Lwt - Food Science and Technology, 2015Co-Authors: Qiangzhong Zhao, Wanmei Kuang, Min Fang, Dongxiao Sunwaterhouse, Zhao Long, Mouming ZhaoAbstract:This study compares the effect of frozen (−18 °C) or chilled (4 °C) storage, or spray drying approach of emulsion on the physico-chemical, whipping and rheological properties of the resultant Whipped Creams and/or their emulsions. The average particle size and apparent viscosity of spray dried emulsion were significantly (p < 0.05) larger than those of frozen and chilled emulsions. The microstructural difference was well correlated with the measured changes of particle size distribution. The flow curves of these emulsions were best fitted with the Herschel-Bulkley model, showing pseudoplasticity. The partial coalescence of fat droplets in powdered Whipped Cream (PWC) increased much slowly than other emulsions, while Whipped Cream from chilled emulsion (CWC) exhibited greater partial coalescence of fat than Whipped Cream from frozen emulsion (FWC) during whipping. Significant differences (p < 0.05) of Whipped Cream under different processing (frozen or chilled storage and spray drying) were also observed in yield stress, creep behavior and overrun.
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effect of sorbitan monostearate on the physical characteristics and whipping properties of Whipped Cream
Food Chemistry, 2013Co-Authors: Qiangzhong Zhao, Bao Yang, Wanmei Kuang, Min Fang, Zhao Long, Mouming ZhaoAbstract:Abstract In this work, the effects of sorbitan monostearate (Span 60) level on the particle size distribution, microstructure and apparent viscosity of the emulsion were investigated. Average particle size ( d 4,3 ), surface protein concentration, partial coalescence of fat and overrun of Whipped Cream during whipping were also determined. As Span 60 level increased (0–0.8%) in emulsion, the apparent viscosity was increased gradually, and the particle size range was narrowed, which was also detected by microstructure. A positive effect of whipping time was observed on the average particle size, partial coalescence of fat, surface protein concentration and overrun during whipping, respectively. An increase of Span 60 level resulted in a reduction of d 4,3 values and partial coalescence of fat during 0–1 min whipping, then increasing after whipping for 2–5 min (0.6% Span 60 as the critical level). A negative behaviour was observed between surface protein concentration and Span 60. Moreover, Span 60 could improve the overrun and organoleptic properties of Whipped Cream efficiently.
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effect of xanthan gum on the physical properties and textural characteristics of Whipped Cream
Food Chemistry, 2009Co-Authors: Qiangzhong Zhao, Mouming Zhao, Bao YangAbstract:Abstract Xanthan gum was used as thickening agent to prepare Whipped Cream in this work. A dose-dependent effect was observed on the average particle size ( d 3,2 ) of Whipped Cream. At each xanthan gum level (0.025–0.125%) used, whipping time also showed a positive effect on the average particle size. With the increase of xanthan gum level or whipping time, the partial coalescence of fat in the Whipped Cream increased gradually. However, xanthan gum level showed no significant effect on the overrun of Whipped Cream. The textural characteristics of Whipped Cream were also investigated and the results indicated that a positive correlation was found between xanthan gum level and firmness, cohesiveness or viscosity of Whipped Cream. A different tendency was detected for consistency. The consistency of Whipped Cream increased with the increase of xanthan gum level to 0.100%, thereafter decreased.
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Effect of hydroxypropyl methylcellulose on the textural and whipping properties of Whipped Cream
Food Hydrocolloids, 2009Co-Authors: Qiangzhong Zhao, Chun Cui, Guowan Su, Mouming Zhao, Bao Yang, Jianrong Li, Yueming JiangAbstract: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
Qiangzhong Zhao - One of the best experts on this subject based on the ideXlab platform.
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Frozen, chilled and spray dried emulsions for Whipped Cream: Influence of emulsion preservation approaches on product functionality
Lwt - Food Science and Technology, 2015Co-Authors: Qiangzhong Zhao, Wanmei Kuang, Min Fang, Zhao Long, Dongxiao Sun-waterhouse, Mouming ZhaoAbstract:This study compares the effect of frozen (−18 °C) or chilled (4 °C) storage, or spray drying approach of emulsion on the physico-chemical, whipping and rheological properties of the resultant Whipped Creams and/or their emulsions. The average particle size and apparent viscosity of spray dried emulsion were significantly (p
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frozen chilled and spray dried emulsions for Whipped Cream influence of emulsion preservation approaches on product functionality
Lwt - Food Science and Technology, 2015Co-Authors: Qiangzhong Zhao, Wanmei Kuang, Min Fang, Dongxiao Sunwaterhouse, Zhao Long, Mouming ZhaoAbstract:This study compares the effect of frozen (−18 °C) or chilled (4 °C) storage, or spray drying approach of emulsion on the physico-chemical, whipping and rheological properties of the resultant Whipped Creams and/or their emulsions. The average particle size and apparent viscosity of spray dried emulsion were significantly (p < 0.05) larger than those of frozen and chilled emulsions. The microstructural difference was well correlated with the measured changes of particle size distribution. The flow curves of these emulsions were best fitted with the Herschel-Bulkley model, showing pseudoplasticity. The partial coalescence of fat droplets in powdered Whipped Cream (PWC) increased much slowly than other emulsions, while Whipped Cream from chilled emulsion (CWC) exhibited greater partial coalescence of fat than Whipped Cream from frozen emulsion (FWC) during whipping. Significant differences (p < 0.05) of Whipped Cream under different processing (frozen or chilled storage and spray drying) were also observed in yield stress, creep behavior and overrun.
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effect of sorbitan monostearate on the physical characteristics and whipping properties of Whipped Cream
Food Chemistry, 2013Co-Authors: Qiangzhong Zhao, Bao Yang, Wanmei Kuang, Min Fang, Zhao Long, Mouming ZhaoAbstract:Abstract In this work, the effects of sorbitan monostearate (Span 60) level on the particle size distribution, microstructure and apparent viscosity of the emulsion were investigated. Average particle size ( d 4,3 ), surface protein concentration, partial coalescence of fat and overrun of Whipped Cream during whipping were also determined. As Span 60 level increased (0–0.8%) in emulsion, the apparent viscosity was increased gradually, and the particle size range was narrowed, which was also detected by microstructure. A positive effect of whipping time was observed on the average particle size, partial coalescence of fat, surface protein concentration and overrun during whipping, respectively. An increase of Span 60 level resulted in a reduction of d 4,3 values and partial coalescence of fat during 0–1 min whipping, then increasing after whipping for 2–5 min (0.6% Span 60 as the critical level). A negative behaviour was observed between surface protein concentration and Span 60. Moreover, Span 60 could improve the overrun and organoleptic properties of Whipped Cream efficiently.
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effect of xanthan gum on the physical properties and textural characteristics of Whipped Cream
Food Chemistry, 2009Co-Authors: Qiangzhong Zhao, Mouming Zhao, Bao YangAbstract:Abstract Xanthan gum was used as thickening agent to prepare Whipped Cream in this work. A dose-dependent effect was observed on the average particle size ( d 3,2 ) of Whipped Cream. At each xanthan gum level (0.025–0.125%) used, whipping time also showed a positive effect on the average particle size. With the increase of xanthan gum level or whipping time, the partial coalescence of fat in the Whipped Cream increased gradually. However, xanthan gum level showed no significant effect on the overrun of Whipped Cream. The textural characteristics of Whipped Cream were also investigated and the results indicated that a positive correlation was found between xanthan gum level and firmness, cohesiveness or viscosity of Whipped Cream. A different tendency was detected for consistency. The consistency of Whipped Cream increased with the increase of xanthan gum level to 0.100%, thereafter decreased.
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Effect of hydroxypropyl methylcellulose on the textural and whipping properties of Whipped Cream
Food Hydrocolloids, 2009Co-Authors: Qiangzhong Zhao, Chun Cui, Guowan Su, Mouming Zhao, Bao Yang, Jianrong Li, Yueming JiangAbstract: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
Bao Yang - One of the best experts on this subject based on the ideXlab platform.
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effect of sorbitan monostearate on the physical characteristics and whipping properties of Whipped Cream
Food Chemistry, 2013Co-Authors: Qiangzhong Zhao, Bao Yang, Wanmei Kuang, Min Fang, Zhao Long, Mouming ZhaoAbstract:Abstract In this work, the effects of sorbitan monostearate (Span 60) level on the particle size distribution, microstructure and apparent viscosity of the emulsion were investigated. Average particle size ( d 4,3 ), surface protein concentration, partial coalescence of fat and overrun of Whipped Cream during whipping were also determined. As Span 60 level increased (0–0.8%) in emulsion, the apparent viscosity was increased gradually, and the particle size range was narrowed, which was also detected by microstructure. A positive effect of whipping time was observed on the average particle size, partial coalescence of fat, surface protein concentration and overrun during whipping, respectively. An increase of Span 60 level resulted in a reduction of d 4,3 values and partial coalescence of fat during 0–1 min whipping, then increasing after whipping for 2–5 min (0.6% Span 60 as the critical level). A negative behaviour was observed between surface protein concentration and Span 60. Moreover, Span 60 could improve the overrun and organoleptic properties of Whipped Cream efficiently.
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effect of xanthan gum on the physical properties and textural characteristics of Whipped Cream
Food Chemistry, 2009Co-Authors: Qiangzhong Zhao, Mouming Zhao, Bao YangAbstract:Abstract Xanthan gum was used as thickening agent to prepare Whipped Cream in this work. A dose-dependent effect was observed on the average particle size ( d 3,2 ) of Whipped Cream. At each xanthan gum level (0.025–0.125%) used, whipping time also showed a positive effect on the average particle size. With the increase of xanthan gum level or whipping time, the partial coalescence of fat in the Whipped Cream increased gradually. However, xanthan gum level showed no significant effect on the overrun of Whipped Cream. The textural characteristics of Whipped Cream were also investigated and the results indicated that a positive correlation was found between xanthan gum level and firmness, cohesiveness or viscosity of Whipped Cream. A different tendency was detected for consistency. The consistency of Whipped Cream increased with the increase of xanthan gum level to 0.100%, thereafter decreased.
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Effect of hydroxypropyl methylcellulose on the textural and whipping properties of Whipped Cream
Food Hydrocolloids, 2009Co-Authors: Qiangzhong Zhao, Chun Cui, Guowan Su, Mouming Zhao, Bao Yang, Jianrong Li, Yueming JiangAbstract: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
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effects of sodium caseinate and whey proteins on whipping properties and texture characteristics of Whipped Cream
Journal of Food Process Engineering, 2008Co-Authors: Qiangzhong Zhao, Mouming Zhao, Jinshui Wang, Caihua Wang, Bao YangAbstract:ABSTRACT In the present study, different concentrations of sodium caseinate and whey proteins were used to prepare Whipped Cream. Determination of the average particle size of Whipped Cream by integrated laser light scattering instrument suggested that both proteins could cause an obvious decrease in it. Partial coalescence of fat globules and overrun during whipping were analyzed to evaluate the effects of sodium caseinate and whey proteins on the whipping properties of Whipped Cream. Sodium caseinate and whey proteins showed dose-dependent effects on the partial coalescence of Whipped Cream and overrun during the whipping process. The partial coalescence of Whipped Cream with 0.3% of sodium caseinate was 20.28% after whipping for 6 min, while the sample with 0.9% of sodium caseinate reached 65.40%. More significant (P < 0.05) increase in the partial coalescence of Whipped Cream with sodium caseinate was found than those with whey proteins. The highest overrun value of Whipped Cream was reached when it was Whipped with 0.7% of sodium caseinate for 6 min. The effects of sodium caseinate and whey proteins on texture characteristics were also investigated by texturometer. Using both proteins could result in increased firmness, consistency, cohesiveness and viscosity of Whipped Cream . A bigger improvement in texture characteristics was observed for Whipped Creams with sodium caseinate than for those with whey proteins. PRACTICAL APPLICATIONS In the present study, different concentrations of sodium caseinate and whey proteins were used to prepare Whipped Cream. The effects of sodium caseinate and whey proteins on the texture characteristics of Whipped Cream using a texturometer were investigated. Using both proteins could result in increased firmness, consistency, cohesiveness and viscosity of Whipped Cream. The changes in average particle size distribution, partial coalescence of fat globules and overrun of Whipped Cream during whipping were also evaluated. The average particle size of Whipped Cream decreased obviously after adding sodium caseinate or whey proteins. Both proteins showed dose-dependent effects on the partial coalescence of Whipped Cream and overrun during the whipping process.
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EFFECTS OF SODIUM CASEINATE AND WHEY PROTEINS ON WHIPPING PROPERTIES AND TEXTURE CHARACTERISTICS OF Whipped Cream
Journal of Food Process Engineering, 2008Co-Authors: Qiangzhong Zhao, Mouming Zhao, Jinshui Wang, Caihua Wang, Bao YangAbstract:ABSTRACT In the present study, different concentrations of sodium caseinate and whey proteins were used to prepare Whipped Cream. Determination of the average particle size of Whipped Cream by integrated laser light scattering instrument suggested that both proteins could cause an obvious decrease in it. Partial coalescence of fat globules and overrun during whipping were analyzed to evaluate the effects of sodium caseinate and whey proteins on the whipping properties of Whipped Cream. Sodium caseinate and whey proteins showed dose-dependent effects on the partial coalescence of Whipped Cream and overrun during the whipping process. The partial coalescence of Whipped Cream with 0.3% of sodium caseinate was 20.28% after whipping for 6 min, while the sample with 0.9% of sodium caseinate reached 65.40%. More significant (P
Eric Dickinson - One of the best experts on this subject based on the ideXlab platform.
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Protein-Stabilized Emulsions and Whipped Emulsions: Aggregation and Rheological Aspects
2020Co-Authors: Eric Dickinson, Brent S Murray, Kirsty E AllenAbstract:By exploiting the combined gelling and stabilizing properties of the milk protein casein, Creamy foam structures can be made by whipping air into a matrix of flocculated protein-coated emulsion droplets. Acidified sodium caseinate-stabilized emulsions based on liquid triglyceride oil give rise to elastic foams of low rigidity and high apparent fracture strain. Replacing all-liquid droplets with all-solid emulsion droplets (crystalline n-eicosane) produces a brittle foam of shear modulus similar to that of traditional Whipped dairy Cream. Addition of emulsifier (LACTEM) affects interdroplet interactions during whipping, leading to a fracture strain characteristic of traditional Whipped Cream, even in systems with a high proportion of all-liquid droplets.
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Whipped Cream like textured systems based on acidified caseinate stabilized oil in water emulsions
International Dairy Journal, 2008Co-Authors: Kirsty E Allen, Brent S Murray, Eric DickinsonAbstract:Abstract We report on the influence of low levels (≤1 wt%) of an oil-soluble emulsifier LACTEM (lactic acid esters of monoglycerides) on the overrun, stability and rheology of aerated acidified protein-stabilized emulsions (30 vol% groundnut oil or n -eicosane, 2 wt% sodium caseinate). The objective to mimic the textural properties of Whipped Cream with well-defined model systems in which the foam structure is not stabilized by the conventional mechanism of partial coalescence of semi-crystalline fat globules. Some data are also presented to compare the functionality of LACTEM in these Whipped emulsions with other emulsifiers: glycerol monooleate, DATEM (diacetyltartaric esters of monoglycerides) and soybean lecithin. For the non-aerated systems it has been demonstrated that LACTEM partially displaces protein from the emulsion droplet surface and affects the time development of the elastic modulus during acid-induced gelation. Upon whipping to 120% overrun, LACTEM was found to reduce the apparent fracture strain (yield strain) in systems containing either all-liquid droplets (groundnut oil) or all-solid droplets ( n -eicosane). In the latter case, it was possible to make aerated acidified emulsion systems as rigid and as brittle as normal Whipped Cream. Addition of LACTEM was also found to be very effective in enhancing the rigidity and reducing the fracture strain in systems containing a mixture of all-solid and all-liquid droplets. The mechanism of emulsifier action can be attributed to partial displacement of the adsorbed protein, which induces the formation of strong interdroplet crystal–crystal interactions during whipping, thereby conferring the characteristic Whipped Cream-like texture.
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development of a model Whipped Cream effects of emulsion droplet liquid solid character and added hydrocolloid
Food Hydrocolloids, 2008Co-Authors: Kirsty E Allen, Brent S Murray, Eric DickinsonAbstract:Abstract Traditional Whipped dairy Cream is stabilized by a rigid network of partially coalesced fat globules; it has a substantial elastic modulus, and a finite yield stress, allowing it to support its own weight under gravity; it has a very low yield strain ( not stabilized by partial coalescence. Acidified caseinate-stabilized oil-in-water emulsions (30 vol% oil) containing either liquid groundnut oil or solid n- eicosane droplets were Whipped to 120% overrun. Systems composed of liquid emulsion droplets gave rise to elastic foams of low rigidity and high apparent fracture strain. Replacing all the liquid droplets with crystalline droplets resulted in a considerably more brittle foam; the resulting rigidity was similar to that of Whipped dairy Cream. Partial replacement of liquid droplets by all-solid ones had a significant influence on the model foam properties only at high replacement fractions (75−80% or above). In some emulsions a small quantity of low-methoxyl pectin was added to generate additional protein−polysaccharide bridging interactions between the droplets during pH lowering. Regardless of the liquid/solid character of the emulsion droplets, addition of pectin increased the elastic modulus of the foam, and it also increased the yield strain. Overall, these findings suggest that the properties of these acidified caseinate-stabilized emulsion foams are dependent on both the solid/liquid character of the emulsion droplets and the nature of the interdroplet interactions.
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acidified sodium caseinate emulsion foams containing liquid fat a comparison with Whipped Cream
Lwt - Food Science and Technology, 2006Co-Authors: Kirsty E Allen, Eric Dickinson, Brent S MurrayAbstract:Abstract Aeration properties of acidified casein-stabilized emulsions containing liquid oil droplets have been compared to the whipping of dairy Cream. The foam systems were characterized in terms of overrun, microstructure, drainage stability, and rheology. With acidification using glucono- δ -lactone, the casein-stabilized emulsions could be aerated to give foams of far higher overrun (>600%) than Whipped Cream (∼120%). The development of foam volume, stability and rheology in the aerated casein-stabilized emulsion systems was found to be strongly dependent on the pH and the concentration of added calcium ions. Whereas Whipped Cream is stabilized by partially coalesced fat globules, the casein emulsion foams are stabilized by aggregation (gelation) of the protein coat surrounding the oil droplets. Casein emulsion foams formed at low pH were found to be more stable than Whipped Cream, whilst those formed at high pH were predominantly liquid-like and unstable. Instability arose in the acidified casein emulsion foams mainly through gel syneresis. We conclude that there are substantial textural differences between Whipped Cream and acidified casein emulsion foams, especially in terms of the small-deformation rheology and the extent of the linear viscoelastic regime.
A K Smith - One of the best experts on this subject based on the ideXlab platform.
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changes in protein and fat structure in Whipped Cream caused by heat treatment and addition of stabilizer to the Cream
Food Research International, 2000Co-Authors: A K Smith, Yukio Kakuda, H D GoffAbstract:Abstract Whipping Cream, at 36% fat, was high temperature short time pasteurized (75°C, 16 s), or ultra-high temperature sterilized (140°C, 4 s), with and without added stabilizer. Maximum overrun foams were stored for 24 h (5°C) for comparison of fresh and aged foams. Electrophoresis results showed no significant change in protein composition on the milk fat globule membrane because of heat treatment. Freeze-substitution and transmission electron microscopy showed that partial coalescence can be a two stage process, small globules coalesce and then these larger globules partially coalesce. Partially coalesced fat became part of the air/serum interface and added viscosity to the serum phase. The network of protein in the serum phase of Whipped Cream was found to deteriorate more in UHT heat treated Whipped Cream during storage than in foams prepared from HTST heat treated Creams. This may account for the lack of stability in UHT sterilized and Whipped Cream.
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microstructure and rheological properties of Whipped Cream as affected by heat treatment and addition of stabilizer
International Dairy Journal, 2000Co-Authors: A K Smith, H D Goff, Yukio KakudaAbstract:Whipping Cream, 36% fat, was processed at 75°C for 16 s (high-temperature short time, HTST), and 140°C for 4 s, (ultra-high temperature, UHT) with and without added stabilizer. Following heat treatment and chilling for 24 h (5°C), Cream samples were Whipped to maximum overrun. Structural properties were assessed through low-temperature scanning electron microscopy (LTSEM) and dynamic oscillatory testing, using a controlled stress rheometer, immediately after the Cream was Whipped, and again after the foam was stored for 24 h at 5°C. No differences between fresh foam treatments were observed. However, aged foams exhibited changes in microstructure because of destabilization of the foam. Differences between aged foams resulted from the addition of stabilizers and the choice of heat treatment. Microstructural differences correlated well with measured changes in rheological properties.
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Whipped Cream structure measured by quantitative stereology
Journal of Dairy Science, 1999Co-Authors: A K Smith, H D Goff, Yukio KakudaAbstract:Whipping Cream, with 35% milk fat, was high temperature, short time pasteurized and ultra-high temperature sterilized, with and without the addition of stabilizer, to study the effect of these processing conditions on the stability of foam structure. Processed Creams were Whipped to maximum overrun using a double beater system and were immediately prepared for low temperature scanning electron microscopy. Duplicate foams were refrigerated for 24 h before processing for low temperature scanning electron microscopy. Air bubble sizes, lamella lengths, and volume fraction of air in the foams were measured using quantitative stereology. A significant increase was noted for bubble size and lamella length in aged foams. Comparison between aged foams showed a significant difference caused by heat treatment. Foams prepared from unstabilized or stabilized pasteurized Creams had significantly larger bubbles than those prepared from comparable sterilized Creams. Therefore, differences between foams Whipped from stabilized Creams were primarily due to effect of heat treatment.
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Texture-structure relationships in foamed dairy emulsions
Food Research International, 1996Co-Authors: David W. Stanley, H D Goff, A K SmithAbstract:Favorable textural qualities of foamed dairy emulsions result from the successful incorporation of air bubbles surrounded by partially coalesced fat globules into a stable product. Stabilizers, usually hydrocolloids, are often added to improve texture by controlling such factors as, in ice Cream, the agglomeration of ice crystals and, in Whipped Cream, protection of the product against excessive drainage during storage. The mechanism of stabilizer action is not yet fully known and a clearer understanding of their role is needed to improve functionality and extend shelf life. This review focuses on recent work employing microstructural and rheological techniques aimed at achieving a better appreciation of the role of stabilizers in foamed dairy emulsions. Results from studies of ice Cream and model systems have led to the conclusion that the growth of ice crystals in this product is governed by the kinetic properties of the freeze-concentrated viscoelastic liquid surrounding them and hydrocolloid stabilizers are effective due to their ability to increase viscosity of this liquid, possibly through the interaction of their chains. In Whipped Cream, preliminary data suggest that structure formation is a result of coated air bubbles surrounded by a viscous matrix of partially coalesced fat globules, perhaps held in place by proteins. Stabilizers increase viscosity of the serum phase leading to lower overrun but greater resistance of the product to drainage.
