Effect of some protein additives as improvers on physico-chemical, whipping and organoleptic properties of whipped cream

ABSTRACT

Four sorts of protein [skim milk powder, sodium caseinate, whey protein concentrate and soy protein isolate] at 3 levels of each of them [1, 2 and 3%] were used as improvers for the quality of whipping cream after being tested for the best percentages of sugar stabilizer and emulsifier which give the good platability, physicochemical and whipping characteristics. Using 10% sugar + 0.3% stabilizer and emulsifier [gelatin and mono-and diglycerides] gave the best results for the whipping properties [overrun, foam stability and the time of whipping PH values and viscosity before and after whipping] also, best sensory evaluation. Thus, this treatment was the more preferable than the other treatments and it was, then, applied in all the other experiments. The PH values and viscosity [CP] varied highly significantly [P <0.00] with different sorts of protein additives. Using skim milk powder and sodium caseinate increased the viscosity of whipping cream than the others at all the levels tried. The foaming volume [overrun] varied highly significantly [P <0.00] between sort and level of protein. The highest foam stability was obtained by using either whey protein concentrate or soy protein isolate