PERFORMANCE OF INGREDIENTS IN A SOYBEAN WHIPPED TOPPING - A RESPONSE-SURFACE ANALYSIS

The performance of Illinois Soybean Beverage in a whipped topping model system was demonstrated by using Response Surface Methodology. The desired foam characteristics were obtained with numerous ingredient combinations. The soybean cell wall materials were functionally similar to CMC-coated microcry-stalline cellulose and significantly improved whipped topping stability. Partial removal of the cell wall particles to 0.3% improved overrun and stiffness, yet maintained satisfactory stability. These particles were compared with Avicel and soy fiber concentrate; the results indicated that the larger the particles, the less their effect on overrun and stiffness.