Extend shelf life of whipped cream manufactured from natural emulsifiers

ABSTRACT

Cream at different fat ratios [25,30 and 35%] are used in this study for whipping using egg white [5%], egg yolk [3% and 5%]and a commercial mixture of stabilizer and emulsifier [0.5% Unicream] for comparison.The whipping was made by egg mixer and also by comparison. The whipping was made by egg mixer and also by compressed nitrogen gas [10 kg/cm[2]].Some physical and rheological properties such as specific gravity, wheight per gallon [pound], overrun [%], whipping time and serum leakage are studied.Better results were obtained by using compressed nitrogen gas and the cream which was lower in fat ratio could be whipped.The resultant whipped cream, were sensory evaluated. The preferential properties were of whipped cream by using 5% egg yolk. Therefore, the whipped cream at 35% fat with 5% egg yolk was selected to extend its shelf-life.Cream was whipped by using egg mixer [control], compressed nitrogen gas, vitamin C, vitamin E and a combination of treatments. The whipped cream conserved in refregerator at 5° for three weeks. The acid peroxide values measured fresh and after 1, 2 and 3 weeks. The best results were obtained when treated with vitamin E in the presence of nitrogen gas. The differences among treatments were insignificant at the beginning and then increased with the advancing of storage period specially in case of peroxide values. The stored whipped cream was sensory evaluated at periods of storage. The correlation coefficients were calculated. The highest correlation was between peroxide values and scoring values