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 Sta… Show more
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