From Figure 2 it is also evident that imitation creams with Palsgaard® CreamWhip 440 and Palsgaard®CreamWhip 451 have a good stability against overwhipping. After the maximum overrun is reached continuous whipping for 30 to 60 seconds won’t influence the overrun. This is an important parameter for employees in catering and bakeries as they are handling more tasks at the same time. Here flexibility is a must. It’s important also to notice that by changing the emulsifier composition e.g. by addition of polysorbate (PS) or mono- and diglycerides (MDG) it is possible to obtain the higher overrun and still have a good foam structure and stability – see Figures 3 and 4. In Figure 4 results of the hardness analysed by means of the TaXT2 texture analyzer are shown and it is evident that the measured hardness is at the same level for the standard and high overrun solution. This opens an opportunity for cost saving in e.g. bakeries. Figure 2 Overrun of 25% fat whipped imitation cream with two different emulsifiers: Palsgaard® CreamWhip 451 and Palsgaard® CreamWhip 440. Trial 1: Palsgaard® CreamWhip 451 260% 240% 220% 200% 180% 160% 140% Trial 2: Palsgaard® CreamWhip 440 Overrun [%] 0 50 100 Time @ Speed 3[ sec.] 150 200 Figure 3. Comparison of overrun in 25% fat whipped imitation cream with two different emulsifier solutions. Trial 1: Palsgaard® CreamWhip 451 260% 240% Trial 3: Palsgaard® CreamWhip 451, PS, MDG Palsgaard® CreamWhip 440 and Palsgaard® CreamWhip 451 are applicable in imitation creams with protein in the water phase. However, sometimes a protein free product is requested either for nutritional or for technological reasons. As a technological advantage talking for protein free imitation cream it can be mentioned that the cream is pH stable. In confectionary applications fruit or fruit flavoured ingredients are often mixed into the cream. If proteins are present the risk of denaturation of the proteins is present resulting in a separated product with texture and sensory properties which will not be accepted by the consumers. Overrun [%] PROTEIN FREE UHT IMITATION WHIPPING CREAMS 220% 200% 180% 160% 140% 0 50 100 Time @ Speed 3[ sec.] 150 200 4
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