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Blankart M, Hetzer B, Hinrichs J. Similar but not equal – a study on the foam stabilisation mechanism of mechanically whipped cream and aerosol whipping cream. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Ihara K, Nishimura Y, Habara K, Abe F. Influences of Beating Speed on Whipping and Physical Properties of Whipped Cream. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Keiichi Ihara
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co. Ltd
| | - Yasuhiro Nishimura
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co. Ltd
| | - Kazuhiro Habara
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co. Ltd
| | - Fumiaki Abe
- Food Ingredients & Technology Institute, R&D Division, Morinaga Milk Industry Co. Ltd
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Ihara K, Hirota M, Akitsu T, Urakawa K, Abe T, Sumi M, Okawa T, Fujii T. Effects of emulsifying components in the continuous phase of cream on the stability of fat globules and the physical properties of whipped cream. J Dairy Sci 2015; 98:2875-83. [PMID: 25704969 DOI: 10.3168/jds.2014-8870] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2014] [Accepted: 01/09/2015] [Indexed: 11/19/2022]
Abstract
The emulsifying components in cream are very important in controlling the physical characteristics of whipped cream. The effects of those components on the stability of fat globules and the physical characteristics of whipped cream were investigated. A low-molecular-weight emulsifier, and protein ingredients such as sodium caseinate and a casein partial hydrolysate (casein peptides), were used as emulsifying components in this investigation. The viscosity of deaerated whipped cream (called the serum viscosity) was measured to evaluate the degree of fat-globule aggregation. Furthermore, the shape-retention ability, which is the degree of reduction in the firmness of whipped cream between immediately after whipping and after 1d of refrigeration, was explored. The addition of the low-molecular-weight emulsifier in the continuous phase of dairy cream, which does not contain added low-molecular-weight emulsifiers, increased the stability of the fat globules and reduced the shape-retention ability of the whipped cream. The addition of protein ingredients (sodium caseinate and casein peptides) to the continuous phase of dairy cream had little effect. However, the addition of casein peptide in the continuous phase of dairy cream together with the low-molecular-weight emulsifier reduced the effect of the low-molecular-weight emulsifier on the stabilization of fat globules and the shape-retention ability of the whipped cream. The addition of casein peptide did not recover the serum viscosity; thus, other mechanisms might underlie this phenomenon.
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Affiliation(s)
- K Ihara
- Food Research and Development Institute, 1-83, 5-Chome Higashihara, zama, kanagawa 252-8583, Japan.
| | - M Hirota
- Food Research and Development Institute, 1-83, 5-Chome Higashihara, zama, kanagawa 252-8583, Japan
| | - T Akitsu
- Product Evaluation Center, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome Higashihara, Zama, Kanagawa 252-8583, Japan
| | - K Urakawa
- Food Research and Development Institute, 1-83, 5-Chome Higashihara, zama, kanagawa 252-8583, Japan
| | - T Abe
- Food Research and Development Institute, 1-83, 5-Chome Higashihara, zama, kanagawa 252-8583, Japan
| | - M Sumi
- Product Evaluation Center, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome Higashihara, Zama, Kanagawa 252-8583, Japan
| | - T Okawa
- Food Research and Development Institute, 1-83, 5-Chome Higashihara, zama, kanagawa 252-8583, Japan
| | - T Fujii
- Graduate School of Agricultural Science Faculty of Agriculture, Tohoku University, 1-1, Amamiya-machi, Tsutsumidori, Aoba-ku, Sendai, Miyagi 981-8555, Japan
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Ihara K, Habara K, Ozaki Y, Nakamura K, Ochi H, Saito H, Asaoka H, Uozumi M, Ichihashi N, Iwatsuki K. Influence of whipping temperature on the whipping properties and rheological characteristics of whipped cream. J Dairy Sci 2010; 93:2887-95. [DOI: 10.3168/jds.2009-3012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2009] [Accepted: 03/29/2010] [Indexed: 11/19/2022]
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Ihara K, Maruya M, Ozaki Y, Shimada Y, Asano Y, Iwatsuki K. Influences of Bubble Size and Fat Globules Aggregation on the Physical Characteristics of Whipped Cream (Studies on Factors Influencing Physical Characteristics of Whipped Cream Part II). J JPN SOC FOOD SCI 2007. [DOI: 10.3136/nskkk.54.173] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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