Effects of Second-stage Homogenization Pressure on the Quality of Butter-based Whipped Cream
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
After high-pressure homogenization and heat treatment, the butter-based whipped cream was subjected to a second round of homogenization at different pressures ranging from 1.0 to 5.0 MPa. Products that did not undergo a second homogenization step served as the control to compare the changes in stability and whipping properties. The results showed that the particle size distribution of fat globules in the control followed an obvious bimodal distribution, emulsion stability was poor, and whipping time required was 372.00 s, whereas the foaming rate was only 193.70%. Additionally, numerous flocculated fat globules were observed under a light microscope. In contrast, following a second pressured homogenization step at 1.0 to 3.0 MPa, the average size of the fat globules decreased, stability and foaming rate were higher, and a shorter wiping time was required. Furthermore, the number of flocculated fat globules was significantly reduced. Compared with the control, the application a pressure of 3.0 MPa during the second homogenization improved the stability of the product, reduced the whipping time from 372.00 s to 306.50 s, and increased the foaming rate from 193.70% to 235.10%. Moreover, the second homogenization at 3.0 MPa effectively prevented the flocculation of emulsion fat globules. Thus, this second homogenization step improved the overall stability and quality of the produce. Therefore, by applying this protocol, the requirements of industrial production for high-quality whipped cream can be fulfilled.
