sion improving the foam stiffness and stability, an effect increasing with increased iodine value of the emulsifier. The combination of the high fat content in the cream and the fat destabilizing effect of the added mono- and diglycerides, leads to increased viscosity in the cream, sometimes to an extent so that the liquid cream is becoming a paste which isn’t attractive for the consumer. This viscosity increase may be inhibited by adding the more polar emulsifier lecithin, or an anionic emulsifier like diacetyl tartaric acid esters of mono- and diglycerides (Datem) or sodium stearolyl lactylate (SSL) acting as strong oil in water emulsifiers. They interact with proteins in the interphase by hydrophobic and electrostatic interactions forming an emulsifier/ protein film. Hereby the negative net charge of the fat globules is increased and the emulsion stability increased. The increased emulsion stability counteracts the whipping properties, which is why a balance in the use of different emulsifiers is important. • • • • • • 25% vegetable fat 0.8% sodium caseinate 10% sugar, 1% sorbitol 0.6% stabilizer – Palsgaard® CreamWhip 415 1% emulsifier – respectively Palsgaard® CreamWhip 440 or Palsgaard® CreamWhip 451. whipping in a Hobart whisper the hardness was analysed in a TaXT2 texture analyzer. From Figure 1 it can be seen that simply by changing the composition of emulsifier it is possible to influence the hardness of the foam giving the hardness/softness needed by the application or desired by the customers. This even at the same overrun in the cream as demonstrated in Figure 2. THE EFFECT OF STABILIZERS ON IMITATION WHIPPING CREAM Both of the mentioned emulsifier blends include Lactem as the whipping agent. The cream was produced by means of UHT. After Emulsifiers are used in combination with stabilizers. Stabilizers are hydrocolloids which bind and immobilise water. In imitation cream stabilizers are working in water phase improving the emulsion stability in the liquid cream, improving the foam stiffness and preventing drainage in the whipped cream. By combining the emulsifiers and stabilizers in different levels imitation whipping creams with good piping definition but different body and mouth feel but can be produced. At Palsgaard’s application lab in Denmark creams were produced according to the following composition: Figure 1 Texture of 25% fat whipped imitation cream with 2 different emulsifiers: Palsgaard® CreamWhip 451 and Palsgaard® CreamWhip 440. Hardness of whipped imitation cream Trial 1: Palsgaard® CreamWhip 451 800 600 400 200 0 -200 -400 -600 Trial 2: Palsgaard® CreamWhip 440 Force [g] 0 2 4 6 8 10 12 Time [sec.] 3
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