Effects of Different HLB Value of Emulsifiers on the Quality of Butter-Based Whipped Cream
Whipped cream,known for its excellent foaming properties and texture,is widely used in the production of ice cream,bread,and cakes.However,the high transportation costs and short shelf life associated with fresh cream in the composition of whipped cream limit its further development.This study prepared the butter-based whipped cream using butter as the fat source and investigated the impacts of emulsifiers with different hydrophilic-lipophilic balance(HLB)values(monoglyceride,sucrose fatty acid ester)on the particle size,apparent viscosity,and microstructure before whipping,as well as the impacts of whipping time,whipping foam rate,hardness,whey leakage rate,and rheological properties after whipping.The results were interpreted from the perspectives of interfacial properties and crystallization characteristics.It was found that when the HLB value of the blended emulsifiers was 10,the emulsion particle size was(7.80±0.87)μm,the interfacial protein adsorption amount was(20.44±0.44)mg/m2,and the stability was good.The whipping time was moderate,the whipping foam rate was(167±2)%,and the whey leakage rate was(15±2)%.The butter-based whipped cream exhibited good whipping and storage properties,providing theoretical basis for the industrial production of butter-based whipped cream.
butterwhipped creamhydrophile lipophilic balance value
万方数据
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