A new whipped cream was prepared by using gelatin as the main protein in the emulsification system, and the effect of gelatin concentrations (0.5%-1.5%) on the stability of whipped cream was investigated in this study.Results indicated that gelatin was adsorbed at the oil-water interface with the emulsifier to reduce the interfacial tension and stabilize the pre-whipped emulsion, and the particle size of the emulsion significantly decreased by 33.69% with the increase of gelatin concentration.The samples with 0.5%-1% gelatin concentration had excellent overrun, and the overrun of 1.5% was low.CLSM results demonstrated that the cream with low gelatin concentration had low viscosity and was easy to whip and aerate, and the partial coalescence of fat was low, so the overrun was higher, but the cream with high gelatin concentration had higher viscosity and was difficult to whip.The short-term shape-retention ability and textural properties of whipped cream also improved significantly with the increase in gelatin concentration.Rheological results showed that whipped cream had a weak gel system, yield stress increased significantly with the increase of gelatin concentration, and the internal network of whipped cream became stronger, so the cream had better shape retention ability, hardness and viscosity.Therefore, the mechanism of gelatin to improve the quality of whipped cream is the interaction of gelatin in the continuous phase of cream forming a gelatin network structure, thus improving the whipping properties of cream.This provides a theoretical basis for the application of gelatin in whipped cream.
LIU Yingjie
,
FENG Xin
,
ZHU Hankun
,
YU Yong
,
ZHOU Hongyuan
,
MA Liang
,
ZHANG Yuhao
. Mechanism of effect of gelatin on whipping properties of oleogel-based whipped cream[J]. Food and Fermentation Industries, 2024
, 50(20)
: 88
-95
.
DOI: 10.13995/j.cnki.11-1802/ts.037628
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