Application of Modified Soybean Protein in the Whipped Cream
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Abstract:
The emulsification property, emulsifying stability and foaming property of modified soybean protein (MSP) were studied. The effects of MSP substituting for imported sodium caseinate application in the whipped cream on the whipping time, foaming rate, shape retention, roughening degree, just melting feeling in the mouth, glossiness, smooth degree and greasy feeling were also studied. Results showed that the emulsification property, emulsifying stability, foaming property of MSP were between imported sodium caseinate and homebred sodium caseinate, but superior to the homebred soybean protein isolate. The whipped cream containing MSP to 50%substitute for imported sodium caseinate had good quality.
