There are several advantages of using imitation whipping cream compared to dairy whipping cream: • Products with a fat content down to 20% can be whipped into a firm foam meaning that healthier products may be developed Imitation whipping creams are less sensible to overwhipping and consequently more flexible in use Higher overrun can be obtained with imitation whipping cream compared to dairy whipping cream resulting in improved cost in use calculation Vegetable fat is lower priced than butterfat also resulting in better cost in use calculation Even though dairy proteins are commonly used in production of imitation whipping cream it is possible to produce 100% vegetable products avoiding allergens and supporting veganism. PRODUCTION OF IMITATION WHIPPING CREAM • Imitation whipping cream is a liquid oil in water emulsion, which is whipped into a stable foam. The foam is air bubbles dispersed in the serum phase stabilized by destabilized fat. Imitation whipping cream normally contains vegetable fat, milk proteins, sweeteners, water and emulsifiers and stabilizers. The milk protein is often sodium caseinate as whey proteins tend to induce agglomeration in the liquid cream during storage. As the fatty acid composition of the vegetable fat influence the viscosity of the liquid cream as well as the foam structure, firmness end eating properties, the manufacturer must ensure that the fat chosen is suitable for the application. Likewise the choice of emulsifier and stabilizer has great importance for the quality of the cream. Emulsifiers and stabilizers are important in the formation of a stable liquid emulsion and in the whipping process for formation of a stable foam with a high overrun. This will be described in more details below. Imitation whipping cream is commonly produced by means of the UHT-process as this ensures a long shelf life of the product. With the right choice of emulsifiers and stabilizers the cream may be stored at room temperature. The design of the UHT-plant should be downstream with 2 stage homogenisation ensuring the formation of a stable emulsion. or in the case of foam, in the air serum interface. Hereby it lowers the interfacial tension between two phases. Proteins and emulsifiers also interact altering the fat globule membrane and its emulsion stability and resistance towards mechanical interactions. The effect depends on the hydrophilic and lipophilic groups as well as the ionic properties. The main functionality of emulsifiers in imitation cream is to destabilize the fat globule membrane covering the fat globules formed during homogenisation of the cream. During storage of the liquid cream the proteins covering the fat globule are displaced by emulsifiers. Hereby agglomeration and partially coalescence of the fat globules is facilitated. This is important for the structure formation and air cell distribution formed during whipping. Further emulsifiers are important for the stability of the formed air cells i.e. the strength of the air cell walls. For imitation whipping cream there is a conflict between formation of a stable liquid emulsion with good storage stability and an easy whippable emulsion with good foam stability. During whipping the fat globules needs to be broken and release fat which then agglomerates and coats the air cells and thereby builds a stable foam skeleton. In production of imitation whipping cream several types of emulsifiers are used in combination: Lactic acid esters of mono- and diglycerides (Lactem) improves the whippability and overrun of the product due to it’s α-tending properties. α-tending emulsifiers strengthen the foam skeleton due to increased fat agglomeration. Lactem is often used in combination with mono- and diglycerides. Monoand diglycerides are added for its destabilizing effect on the emul- • • • THE EFFECT OF EMULSIFIERS ON IMITATION WHIPPING CREAM Emulsifiers are surface active ingredients due to their hydrophiliclipophilic properties. In competition with the proteins it locates in the interface between the oil droplets and the serum phase, 2
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