Abstract:

In order to reveal the interrelation between the preparation conditions and the qualitv of whipped cream.the effect of homogeneous pressure on the size distribution of fat globules in the emulsion during the preparation of whipped cream was investigated by means of the laser light scattering instrument.The relationship between the size distribution of fat globules and the partial coalescence rate as well as foam overrun of fat during the whipping process was then analyzed with SPSS 13.0 software.The results indicate that(1)the size of fat globules increases with the homogenous pressure within the range of 20 to 60 MPa;(2)the partial coalescence of fat is acce1erated bv Increasing homogenous pressure during the whipping process;(3)the overrun of whipped cream reaches its mini-mum and max m“m alue respectively at the homogenous pressures of 60 and 50 MPa;and(4)the optimal ho-mogenous pressure for whipped cream is 40~50 MP

Key words: whipped cream, homogeneous pressure, fat, partial coalescence, overrun