Influences of bubble size and fat globules aggregation on the physical characteristics of whipped cream (Studies on factors influencing physical characteristics of whipped cream part II)

The size of bubbles and degree of fat globule aggregation in cream have been reported to influence the shape retention ability of whipped cream. Shape retention ability also changes when whipped cream is stored. In order to investigate bubble size and fat globule aggregation, fresh cream with 45% (w/w) fat was whipped to stiffness at different speeds (140, 180 or 200 rpm). Differences in resistivity against deformation during storage were found in whipped cream prepared Lit different whipping speeds. It appears that the degree of fat globule aggregatation and overrun of the whipped cream influenced resistivity against deformation. Furthermore, higher correlation was found between the overrun and the continuous phase viscosity of the sample whipped at 140 rpm, and between the average bubble size and the degree of fat globules aggregation of the sample prepared at 200 rpm. The present results suggest that the degree of fat globule aggregation in the continuous phase influence the shape retention ability of cream whipped at 1,10 rpm, and that the presence of aggregates of fat globules on the surface of bubbles influence the shape retention ability of the cream whipped at 200 rpm.