The effect of caseins on the stability and whipping properties of recombined dairy creams

Yang, Li; Li, Yan; Yuan, Dongdong; Wang, Yunna; Li, Meiling; Zhang, Liebing

doi:10.1016/j.idairyj.2020.104658

Cited by 20 publications

(5 citation statements)

References 32 publications

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“…Firmness is an effective index to evaluate the stability of aerated emulsions, which is affected by interfacial protein concentration, partial coalescence rate and overrun (Li et al . 2020). The firmness of all the samples exhibited growing tendency with increase in monoglycerides and kept stable as between 0.50 and 0.75% additive amounts.…”

Section: Resultsmentioning

confidence: 99%

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Xie

Ji²,

Jin

et al. 2022

Int J of Dairy Tech

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Whipping capabilities are the most important indices of dairy aerated emulsions for their use in cakes, desserts and toppings. However, poor whipping capabilities may occur because of included soft fats. Monoglycerides, namely glyceryl monostearate (GMS), glycerol monooleate (GMO) and glycerin monolaurate (GMLa), are the suggested improvers in controlling whipping process through changing partial coalescence behaviours of fat globules. Effects of the three monoglycerides on two crucial whipping factors, that is, fat crystallisation and interfacial properties, were analysed in the present study. It is found that low levels of monoglycerides (<0.25%) showed little effects on the development of partial coalescence, while positive performance was observed in those formulated with increased concentrations ranging from 0.50 to 0.75%. In comparison with GMO, monoglycerides with saturated species significantly improved density and ordering of fat crystal networks and reduced interfacial protein concentrations, contributing to the development of partial coalescence and bubble structures during whipping. Rheology analyses further strongly supported that GMS and GMLa strengthened fat crystal network structure, thereby improving shaping property and heat resistance of foam. The results provided a theoretical basis for improving whipping capabilities of aerated emulsions.

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Section: Resultsmentioning

confidence: 99%

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Xie

Ji²,

Jin

et al. 2022

Int J of Dairy Tech

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“…It can be classified into a s1 -, a s2 -, band j-casein, sodium caseinate (NaC), calcium caseinate (CaC) and acid caseinate, etc (Marinova et al 2009). The physical sensation of casein in the mouth is primarily provided by structures called micelles, which naturally aggregate and create thermodynamically stable entities (Li et al 2020). Furthermore, caseinates are widely used to replace fat in dairy products (Yashini et al 2019).…”

Section: Animal Proteinsmentioning

confidence: 99%

“…The physical sensation of casein in the mouth is primarily provided by structures called micelles, which naturally aggregate and create thermodynamically stable entities (Li et al . 2020). Furthermore, caseinates are widely used to replace fat in dairy products (Yashini et al .…”

Section: Types Of Protein In Low‐fat Whipped Creammentioning

confidence: 99%

“…Typically, whipping cream contains about 30-40% fat from dairy or nondairy sources. The partial coalescence of fat globules formed by fat crystals is a key factor affecting the stability and whipping properties of whipping cream (Li et al 2020) and also contributes to the formation and stabilisation of foam structure and provides satisfying texture, flavour, creaminess and overall acceptability for whipped cream (Peng and Yao 2017;Han et al 2018).…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of low‐fat whipped cream containing protein‐based fat replacers

Han

Zhu

et al. 2023

Int J of Dairy Tech

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Fat replacers are used to alleviate functional and sensory deficits in whipped cream caused by fat reduction. Of all known fat replacers, proteins have shown the most effective ability to replace fat due to their nutritional attributes and functional properties. Recently, several protein-based fat replacers were investigated, but among all of them, the use of milk proteins and modified proteins, especially their complex with polysaccharides presented promising results. Therefore, due to the growing interest in this field, this review focussed on the mechanism for fat replacement with proteins and their complexes, and the characteristics of low-fat whipped cream affected by these proteins, and finally considered the challenges and perspectives in the future.

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“…Although the foamability of casein micelles is not comparable with nonmicellar caseins, micellar casein appears to provide better foam stability. Li, et al (2020) applied casein micelles in recombined dairy cream and achieved better foam stability after whipping. Ewert, et al (2016) also proved that comparing with sodium caseinate, micellar caseins produced a more stable foam.…”

Section: Introductionmentioning

confidence: 99%

Interfacial properties of dairy ingredients: role of various protein fractions and emulsifier crystals

Zhou¹

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The effect of caseins on the stability and whipping properties of recombined dairy creams

Cited by 20 publications

References 32 publications

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Characteristics of low‐fat whipped cream containing protein‐based fat replacers

Interfacial properties of dairy ingredients: role of various protein fractions and emulsifier crystals

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