Effect of xanthan gum on the physical properties and textural characteristics of whipped cream

被引：74

作者：

Zhao, Qiangzhong ^{[1
]}

Zhao, Mouming ^{[1
]}

Yang, Bao ^{[2
]}

Cui, Chun ^{[1
]}

机构：

[1] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Peoples R China

[2] Chinese Acad Sci, S China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2009年 / 116卷 / 03期

基金：

中国国家自然科学基金;

关键词：

Whipped cream; Xanthan gum; Partial coalescence of fat; Textural characteristics; Particle size; IN-WATER EMULSIONS; ICE-CREAM; DAIRY EMULSIONS; STABILITY; INTERFACE; MIXTURES; MILK; ADSORPTION; PRODUCTS; RHEOLOGY;

D O I：

10.1016/j.foodchem.2009.02.079

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Xanthan gum was used as thickening agent to prepare whipped cream in this work. A dose-dependent effect was observed on the average particle size (d(3.2)) of whipped cream. At each xanthan gum level (0.025-0.125%) used, whipping time also showed a positive effect on the average particle size. With the increase of xanthan gum level or whipping time, the partial coalescence of fat in the whipped cream increased gradually. However, xanthan gum level showed no significant effect on the overrun of whipped cream. The textural characteristics of whipped cream were also investigated and the results indicated that a positive correlation was found between xanthan gum level and firmness, cohesiveness or viscosity of whipped cream. A different tendency was detected for consistency. The consistency of whipped cream increased with the increase of xanthan gum level to 0.100%, thereafter decreased. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：624 / 628

页数：5

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