Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin

Abstract

Whipping cream that contains high levels of fat (35%-40%) is distributed in sweetened or unsweetened form in markets (Rhothwell, 1983). Whipping cream is used in desserts, pastries, cakes, ice cream and some types of coffee (Camacho et al., 1998; Sajedi et al., 2014). This product is a complex emulsion-based foam structure in which partially coalesced fat droplets stabilize air bubbles at the air-water interface (Sajedi et al., 2014). Whipping cream contains high levels of fat and sucrose. Oranian National Standard 13653 permits manufacturers to add up to 25% sucrose to whipping cream (Onstitute of Standards and Ondustrial Research of Oran, 2013). Sweeteners are used in many food products as sucrose substitutes and a variety of non-caloric sweeteners are in use. These sweeteners provide a high level of sweetness in low or very low amounts. Ot is similar to the sweetness of sucrose but is not absorbed by the body and does not the have the risks associated with sucrose, such as obesity, tooth decay and diabetes (D'Brien-Nabors, 2011). Stevia rebaudiana is a variety of wild chrysanthemum (Smith, 1991) that originates in the Rio Monday valley of northern Paraguay. Stevia is natural strong and non-nutritive sweetener that is distributed in the form of a colorless, odorless, crystalline powder (Kroyer, 2010). Ot has a suitable taste that is similar to sucrose without an aftertaste, but is 250-300 times sweeter (Belitz et al., 2009). Ot is stable during processing and storage and, in solid form, at high temperatures (up to 120°C) for one hour (Kroyer, 2010). Stevia has no effect on the blood sugar (Glucose) levels of humans with diabetes. Ot does not cause neurological complications or kidney disease. Ot has been shown to have anti-fungal and anti-bacterial effects (Goyal et al., 2010). There is no risk to teeth after consumption of stevia (Kinghorn, 2001). The results of animal studies have shown that stevia does not cause mutagenic damage or have genotoxic effects (D'Brien-Nabors, 2011). Rebaudioside A is a glycoside from stevia with a diterpene structure. Ots chemical formula is C 44 H 70 D 23, its molecular