title: Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream.
abstract: In this work, the effects of sorbitan monostearate (Span 60) level on the particle size distribution, microstructure and apparent viscosity of the emulsion were investigated. Average particle size (d4,3), surface protein concentration, partial coalescence of fat and overrun of whipped cream during whipping were also determined. As Span 60 level increased (0-0.8%) in emulsion, the apparent viscosity was increased gradually, and the particle size range was narrowed, which was also detected by microstructure. A positive effect of whipping time was observed on the average particle size, partial coalescence of fat, surface protein concentration and overrun during whipping, respectively. An increase of Span 60 level resulted in a reduction of d4,3 values and partial coalescence of fat during 0-1 min whipping, then increasing after whipping for 2-5 min (0.6% Span 60 as the critical level). A negative behaviour was observed between surface protein concentration and Span 60. Moreover, Span 60 could improve the overrun and organoleptic properties of whipped cream efficiently.
authors.affiliation: College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China.
authors.forename: Qiangzhong
authors.initials: Q
authors.lastname: Zhao
authors.forename: Wanmei
authors.initials: W
authors.lastname: Kuang
authors.forename: Zhao
authors.initials: Z
authors.lastname: Long
authors.forename: Min
authors.initials: M
authors.lastname: Fang
authors.forename: Daolin
authors.initials: D
authors.lastname: Liu
authors.forename: Bao
authors.initials: B
authors.lastname: Yang
authors.forename: Mouming
authors.initials: M
authors.lastname: Zhao
mesh_terms: D000818:Animals; D002417:Cattle; D004655:Emulsions / Q000737:chemistry*; D005223:Fats / Q000737:chemistry; D005503:Food Additives / Q000032:analysis; D005511:Food Handling; D006601:Hexoses / Q000032:analysis; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry; D014783:Viscosity
chemical_list: D004655:Emulsions; D005223:Fats; D005503:Food Additives; D006601:Hexoses; D008894:Milk Proteins; C009298:sorbitan monostearate
keywords: Microstructure; Partial coalescence; Sorbitan monostearate; Surface protein concentration; Whipped cream