Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid

Food Hydrocolloids

Volumn 22, Issue 4, 2008, Pages 690-699

  Allen, Kirsty E ^a   Murray, Brent S ^a   Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Acid induced gelation; Aerated emulsion; Caseinate; Low methoxl pectin; n Eicosane; Rheology; Whipped cream

Indexed keywords

ARACHIS;

EID: 38849194009     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.01.017     Document Type: Article

References (47)

1. Allen K.E., Dickinson E., and Murray B.S. Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream. Lebensmittel Wissenschaft und Technologie 39 (2006) 225-234
2. Besner H., and Kessler H.G. Model for foam stabilization of homogenized cream by comparative examinations with non-homogenized cream. Milchwissenschaft 53 (1998) 609-612
3. Blijdenstein T.B.J., van Winden A.J.M., van Vliet T., van der Linden E., and van Aken G.A. Serum separation and structure of depletion- and bridging-flocculated emulsions: A comparison. Colloids and Surfaces A 245 (2004) 41-48
4. Boode K., and Walstra P. Partial coalescence in oil-in-water emulsions. 1. Nature of the aggregation. Colloids and Surfaces A 81 (1993) 121-137
5. Boode K., Walstra P., and de Groot-Mostert A.E.A. Partial coalescence in oil-in-water emulsions. 2. Influence of the properties of the fat. Colloids and Surfaces A 81 (1993) 139-151
6. Brooker B.E. The adsorption of crystalline fat to the air-water interface of whipped cream. Food Structure 9 (1990) 223-229
7. Bruhn C.M., and Bruhn J.C. Observations on the whipping characteristics of cream. Journal of Dairy Science 71 (1987) 857-862
8. Buchheim W., Barfod N.M., and Krog N. Relation between microstructure, destabilization phenomena and rheological properties of whippable emulsions. Food Microstructure 4 (1985) 221-232
9. Chen J., and Dickinson E. Viscoelastic properties of heat-set whey protein emulsion gels. Journal of Texture Studies 29 (1998) 285-304
10. Chen J., Dickinson E., and Edwards M. Rheology of acid-induced sodium caseinate stabilized emulsion gels. Journal of Texture Studies 30 (1999) 377-396
11. Darling D.F. Recent advances in the destabilization of dairy emulsions. Journal of Dairy Research 49 (1982) 695-712
12. Davies E., Dickinson E., and Bee R.D. Orthokinetic destabilization of emulsions by saturated and unsaturated monoglycerides. International Dairy Journal 11 (2001) 827-836
13. Dickinson E. An introduction to food colloids (1992), Oxford University Press, Oxford
14. Dickinson E. Stability and rheological implications of electrostatic milk protein-polysaccharide interactions. Trends in Food Science and Technology 9 (1998) 347-354
15. Dickinson E. Caseins in emulsions: Interfacial properties and interactions. International Dairy Journal 9 (1999) 305-312
16. Dickinson E. Structure and rheology of simulated gels formed from aggregated colloidal particles. Journal of Colloid and Interface Science 225 (2000) 2-15
17. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 17 (2003) 25-39
18. Dickinson E. Interfacial particles in food emulsions and foams. In: Binks B.P., and Horozov T.S. (Eds). Colloidal particles at interfaces (2006), Cambridge University Press, Cambridge, UK 298-327
19. Dickinson E. Structure formation in casein-based gels, foams and emulsions. Colloids and Surfaces A 288 (2006) 3-11
20. Dickinson E., and Yamamoto Y. Rheology of milk protein gels and protein-stabilized emulsion gels crosslinked with transglutaminase. Journal of Agricultural and Food Chemistry 44 (1996) 1371-1377
21. Ghosh S., Peterson D.G., and Coupland J.N. Effects of droplet crystallization and melting on the aroma release of a model oil-in-water emulsion. Journal of Agricultural and Food Chemistry 54 (2006) 1829-1837
22. Goff H.D. Instability and partial coalescence in whippable dairy emulsions. Journal of Dairy Science 80 (1997) 2620-2630
23. Goff H.D. Controlling ice-cream structure by examining fat-protein interactions. Australian Journal of Dairy Technology 55 (2000) 78-81
24. Graf E., and Müller H.R. Fine structure and whippability of sterilized cream. Milchwissenschaft 20 (1965) 302-308
25. Guery J., Bertrand E., Rouzeau C., Levitz P., Weitz D.A., and Bibette J. Irreversible shear-activated aggregation in non-Brownian suspensions. Physical Review Letters 96 (2006) 198301
26. Hotrum N.E., Cohen Stuart M.A., van Vliet T., and van Aken G.A. Proposing a relationship between the spreading coefficient and the whipping time of cream. In: Dickinson E. (Ed). Food colloids: Interactions, microstructure and processing (2005), Royal Society of Chemistry, Cambridge, UK 317-325
27. Koh M.W.W., Matia-Merino L., and Dickinson E. Rheology of acid-induced sodium caseinate gels containing added gelatin. Food Hydrocolloids 16 (2002) 619-623
28. Kokini J., and van Aken G. Discussion session on food emulsions and foams. Food Hydrocolloids 20 (2006) 438-445
29. Lide D.R. CRC handbook of chemistry and physics (1997), CRC Press, New York
30. Malvern Instruments. Sample dispersion and refractive index guide (version 3.1) (1997), Malvern Instruments, Malvern, UK
31. Matia-Merino L., and Dickinson E. High-sugar-content acid-induced caseinate gels and emulsion gels: Influence of low-methoxyl pectin. In: Williams P.A., and Phillips G.O. (Eds). Gums and stabilisers for the food industry Vol. 12 (2004), Royal Society of Chemistry, Cambridge, UK 461-474
32. Matia-Merino L., Lau K., and Dickinson E. Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels. Food Hydrocolloids 18 (2004) 271-281
33. Oakenfull D.G., and Scott A. Milk gels with low methoxyl pectins. In: Williams P.A., and Phillips G.O. (Eds). Gums and stabilisers for the food industry Vol. 9 (1998), Royal Society of Chemistry, Cambridge, UK 212-221
34. Palmö K., and Krimm S. Elastic modulus of polyethylene: A spectroscopically determined force field (SDFF) study. Journal of Polymer Science, Part B: Polymer Physics 34 (1996) 37-45
35. Povey M.J.W., Hindle S.A., Aarflot A., and Hoiland H. Melting point depression of the surface layer in n-alkane emulsions and its implications for fat destabilization in ice cream. Crystal Growth and Design 6 (2006) 297-301
36. Rodriguez Patino J.M., Naranjo Delgado M.D., and Linares Fernandez J.A. Stability of mechanical strength of aqueous foams containing food proteins. Colloids and Surfaces A 99 (1995) 65-68
37. Rousseau D. Fat crystals and emulsion stability-A review. Food Research International 33 (2000) 3-14
38. Schmitt C., Sanchez C., Desobry-Banon S., and Hardy J. Structure and technofunctional properties of protein-polysaccharide complexes: A review. Critical Reviews in Food Science and Nutrition 38 (1998) 689-753
39. Smith J.C. Simplification of van der Poel's formula for the shear modulus of a particulate composite. Journal of Research of the National Bureau of Standards 79A (1975) 419-423
40. Smith A.K., Goff H.D., and Kakuda Y. Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer. International Dairy Journal 10 (2000) 295-301
41. van der Poel C. On the rheology of concentrated dispersions. Rheologica Acta 1 (1958) 198-205
42. van Vliet T. Rheological properties of filled gels: Influence of filler matrix interaction. Colloid and Polymer Science 266 (1988) 518-524
43. Walstra P. Physical chemistry of foods (2003), Marcel Dekker, New York
44. Whittle M., and Dickinson E. Brownian dynamics simulation of gelation in soft sphere systems with irreversible bond formation. Molecular Physics 90 (1997) 739-757
45. Whittle M., and Dickinson E. Stress overshoot in a model particle gel. Journal of Chemical Physics 107 (1997) 10191-10200
46. Xu W., Nikolov A., and Wasan D.T. Shear-induced fat particle structure variation and the stability of food emulsions. 1. Effects of shear history, shear rate and temperature. Journal of Food Engineering 66 (2005) 97-105
47. Yanez J.A., Laarz E., and Bergström L. Viscoelastic properties of particle gels. Journal of Colloid and Interface Science 209 (1999) 162-172