Rheological Properties of Three Types of Commercially Available Whipped Cream
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Abstract:
Composition, organoleptic properties, rheology, and texture of three types of commercial whipped cream with significant differences in stability were analyzed. Static rheological tests showed that whipped cream was thixotropic and pseudoplastic, while dynamic rheological tests showed gel-like properties. The complex modulus (G?) of the oscillating temperature sweep showed a decreasing trend, whereas the temperature sweep of the less stable first and second samples showed a clear critical temperature of 15 ℃. In both oscillatory time sweep and oscillatory frequency sweep tests, the third sample, with the highest G? and lowest tan δ (<0.3), had the highest elastic component fraction. Combined analysis of organoleptic evaluation and storage experiments with rheological analysis showed that G? can effectively characterize stability and thixotropic loop area and yield stress could characterize the hardness and softness of whipped cream. In addition, greasiness and mouthfeel were closely related to |?G’| and relative recovery rate, and storage stability was closely related to creep compliance Je and retardation time λ.
