• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.857-862
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• 2004

The present study was carried out to examine the changes in functional properties of cholesterol-removed compound whipping cream made by $\beta$-CD treated cream and palm oil. Six different ratios of cream to palm oil (10:0 as control, 9:1, 8:2, 7:3, 6:4, and 5:5, v/v) were tested. The overrun percentage increased with an increased amount of palm oil. When the ratio of cream to palm oil was 10:0 (control), the overrun was 130%, which was significantly lower than other ratios reached to 150%. Foam instability was measured as 3.1 ml defoamed cream in control, however, the value of foam instability decreased with an increase of palm oil addition. The TBA value of cholesterol-removed compound whipping cream increased from 0.08 to 0.13 with no addition of palm oil during 4 wk storage. When the ratio of cream to palm oil was 5:5, TBA value increased dramatically at 3 wk and thereafter. Among sensory characteristics, texture value increased with higher amount of palm oil, however, flavor and overall preferences were opposite. Above results indicated that partial substitution of palm oil in manufacture of cholesterol-removed compound whipping cream resulted in a stable foam development with little adverse effect on flavor and lipid oxidation during storage. The present study showed a possible application in manufacture of cholesterol-removed compound whipping cream, which may be effective in other foods.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.889-902
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• 2022

With increasing consumer demand for "clean label" products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrageenan are widely used to improve the physical properties and stability of dairy food products. In a previous study, milk protein isolate (MPI) was conjugated with 𝛋-carrageenan (𝛋-Car) in a wet-heating system through the Maillard reaction, and the Maillard conjugates (MC) derived from MPI and 𝛋-Car effectively improved the stability of oil-in-water emulsions. Therefore, MPI/𝛋-Car conjugates were used in whipping cream as natural emulsifiers in this study, and the physical and rheological properties of whipping creams stabilized using MPI/𝛋-Car MC and MPI/𝛋-Car electrostatic complexes (EC) were investigated. The whipping creams stabilized with MPI/𝛋-Car MC have lower rheological parameters (η_a,50, K, G', and G'') than those of whipping creams stabilized with MPI/𝛋-Car EC. Although the overrun value was slightly reduced owing to the addition of MPI/𝛋-Car MC, the stability of the whipped creams with MC was effectively improved due to enhanced water-holding ability by conjugation.

• Food Science and Preservation
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• v.31 no.1
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• pp.64-79
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• 2024

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 ㎛, whereas those of PP were distributed at 5-20 ㎛. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.171-171
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• 2003

• Journal of Food Hygiene and Safety
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• v.26 no.3
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• pp.227-234
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• 2011

The objective of this study was to analyze contents of trans fatty acid and cholesterol of bakery products (bread: 17, pastry: 20, and whipping cream cake: 17) sold at retail in Seoul area. The average values of crude fat contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 6.46 (3.51~8.69), pastry 16.23 (3.55~25.56), and whipping cream cake 16.26 (8.61~31.58). Palmitic acid was the most abundant fatty acid in these products. The average values of saturated fat (SFA) contents and unsaturated fat acid (USFA) contents in these items were as follows [(mean SFA ${\pm}$ SD%] bread (54.04 ${\pm}$ 5.27), pastry (53.41 ${\pm}$ 4.80), and whipping cream cake(70.09 ${\pm}$ 8.64). The high contents of trans fatty acid was analyzed in whipping cream cake. The average values of cholesterol contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 2,36 (0.0~12.86), pastry 8.11 (0.0~42.80), and whipping cream cake 30.55(0.0~132.99).

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.423-426
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• 2020

This study was performed to investigate how the addition of starch nanoparticles prior to whipping could affect the quality characteristics and stability of full-fat dairy cream. Starch nanoparticles were prepared by dry heating under mildly acidic conditions and added to dairy cream as amount of 1, 3, and 5% (w/w). The whipped cream's storage stability, viscosity, overrun, and droplet size were investigated in combination with various starch nanoparticle contents. The storage stability and apparent viscosity increased in parallel with the increasing starch nanoparticle content compared to the control. The mean size and homogeneity of the droplets in the whipped cream increased with higher starch nanoparticle addition levels. Even though the whipped cream overrun was reduced by the addition of starch nanoparticles, the 1% addition level exhibited a similar overrun value as the control.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.454-462
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• 2003

Recently, the HACCP(Hazard Analysis Critical Control Point) system has been emphasized in food processing industries throughout the world. However, the system has, as yet, not been applied very well to domestic food industries. Due to the increase in the consumption of bakery products, more studies are required on the application of HACCP to establish the system in small-scale bakeries. This study was designed to provide basic data for setting management standards for HACCP, based on microbiological hazard evaluations of bakery products. Red bean paste filled breads, custard cream filled breads and cakes covered with fresh whipping cream were collected, and microbiological evaluations conducted on the raw materials, the manufacturing processes and potential hazards. The result showed the presence of coliforms in fresh cream of cakes and the soybean paste of soybean paste breads at levels as high as 105 CFU/g on the hazard analysis of the raw materials. Moreover, the general levels of bacteria and coliforms were over those of the standards during the intermediate fermentation and molding processes. Furthermore, high levels of coliforms were detected on the hands of the salesmen and bakers themselves. This suggests that the CCPs (Critical Control Points), such as fresh cream and red bean paste manufacturing process desperately require better management. There is also a requirement for education relating to personal hygiene for the production of hygienic bakery products and for the publics health.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.102-110
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• 2022

This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X₁) and OE-M/MP (X₂) as independent variables and viscosity (Y₁), amino acid nitrogen (Y₂), and overall acceptance for sensory evaluation (Y₃) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y₁, 197.0 mg/100 g of Y₂, and 6.2 score of Y₃. Under optimal conditions, the experimental values for Y₁, Y₂, and Y₃ were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.540-546
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• 2007

Bakery food items distributed in Chung-cheong province Daejeon, Cheonan, and Cheongju) were studied to determine their contents of total crude fat and trans fatty acids (TFA). After fat extraction by the Folch method, methylation was carried out to analyze the fatty acid compositions by GC, using a SP-2560 column and flame ionization detector. The total fat contents of the foods were in the approximate range of 2$\sim$34%. The total fat contents of the items were as follows: whipping cream cake : 0.03$\sim$1.31 (g/100 g food), pastries = 0.21$\sim$2.64 (g/100 g food), cream puff = 0.09$\sim$0.43 (g/100 g food), croquette = 0.22$\sim$1.99 (g/100 g food), and glutinous rice doughnut = 0.03$\sim$0.38 (g/100 g food).