Influence of the fat blend, polysaccharides and emulsifiers in stability ...

Influence of the fat blend, polysaccharides and emulsifiers in
stability of bases for whipped cream
Olivia Y. Rodríguez-Carmona 1 , Jesús D. Aguirre-Ponce 1 , Andrea Jiménez-
Loyda 1 , María E. Ramírez-Ortiz* 2
1 Ilsa Frigo S.A de C.V, San Andrés No. 24, Azcapotzalco, D.F., 02020, México
2 FESCuautitlán UNAM, Av.1º Mayo, Izcalli , México, 54740
* E-mail: mro2102@hotmail.com
ABSTRACT
The aim of this study was to evaluate the effect of oils: vegetable oil A (VOA), vegetable oil
B (VOB) and animal oil (AF), polysaccharides: guar gum (GG) and low viscosity
carboximethyl cellulose (CMC) also emulsifiers: special glyceryl monooleate (SGM), POE
(20) sorbitan monostearate (SMOS), POE (20) sorbitan monooleate (SMOL) and distilled
monoglycerides (DM), on the rheological, physical and physicochemical properties
(viscosity, fat globule size and loss whey) of bases for bases for whipped dairy cream. The
obtained results showed enhanced viscosity and stability (loss whey) of the emulsion due
to the use of oil type rather than the use of polysaccharides and emulsifiers.
Keywords: whipped dairy cream, emulsion, emulsifier, polysaccharide, viscosity
1. Introduction
Food emulsions are compositionally complex. Their droplets are stabilized to differing
extents by proteins, small-molecule emulsifiers and in certain cases, polysaccharides. In
terms of the underlying stabilization mechanisms, there are some similarities and
differences between (nano) particles and the other types of emulsifying agents
(Tcholakova et al., 2008; Dickinson,2009; Binks,2003).
Therefore, is important to understand the interactions involved in the formation of bases for
bases for whipped dairy cream, because, they depend on the final characteristics of the
product. The purpose of this study was to evaluate carrying out mixtures of
polysaccharides with emulsifiers in bases for whipped dairy cream using different types of
fat.
2. Materials and methods
2.1. Materials
Guar gum (Gomas Naturales S.A de C.V) and low viscosity carboximethyl cellulose
(Gardhal, S.A de C.V) were used as polysaccharides in a 0.1% concentration. Special
glyceryl monooleate (EIQSA S.A de C.V), distilled monoglycerides (Danisco),sorbitan
monostearate and sorbitan monooleate (both from oxiteno) as emulsifiers in a 0.35%
concentration. Animal fat (AF) from Murray Goulburn, vegetable oil A (VOA) and vegetable
oil B (VOB) from Oleofinos as oil/fat, dry milk (Dairy America) and water . The batches of
samples were stored at room temperature. Materials were provided by Industrias IlsaFrigo
S.A. de C.V.

2.2. Sample preparation
Dry solids (GG, CMC and dry milk) and emulsifiers (SMOS-SMOL) were dispersed in
purified water and heated to 65±2°C. Meanwhile, oil and/or fat were heated separately to
the same temperature for a couple of seconds to melt; emulsifiers (SGM-DM) were added
on it. Emulsion was formed in a homogenizer at 13500 rpm during 1 min. The sample was
cooled in a cold water bath to temperature of 7±3ºC.
2.3. Methods
Apparent Viscosity, the apparent viscosity of the emulsion was evaluated (triplicate) at a
temperature of 12± 2 °C with a Rheomat RM180 viscosimeter. Stability, percentage of loss
whey was determined, meaning the sample after being subjected to centrifugation at 2000
rpm during 15min on a centrifuge (115 VAC Damon /IEC Division), phase separation was
measured. Fat globule size, thirty fat globules per sample were measured with an optical
microscope (Nova ―vision series‖). The rheological, physical and physicochemical
properties were carried out on the day of preparation and 24hours later.
2.4. Experimental design and data analysis
The rheological, physical and physicochemical data were analyzed by a statistical ANOVA
to evaluate the polysaccharides, oil/fat and emulsifiers effect on the bases for whipped
cream. Experimental designs included 3 factors: polysaccharides (two levels: GG and
CMC), oil/fat (vegetable oil A, vegetable oil B and mixture of animal fat with vegetable oil
B) and emulsifiers (four levels: SMG, SMOS, SMOL and DM). Analyses of variance were
carried out with software Desing Expert ® (version 8.0.7.1).
3. Results and Discussion
3.1. Apparent Viscosity
The bases for whipped dairy cream viscosity plays, an important role on the final texture.
MutohTaka-Aki et al. (2007) found the maturation and fat coalescence influence on
rheological and textural properties on whipping cream. Mean while, according with Kokol
(2002) the addition of an emulsifier causes an increase of viscosity at lower shear rates (in
the Newtonian region) and a viscosity drop at higher shear rates (in the structural viscosity
region). On the same idea, in this investigation, bases for whipped dairy creams shows
apparent viscosity decrease with higher share rates, as shear-thinning model behavior.
This property is benefited by the branching of the higher molecular weight components
present in the emulsion (proteins and polysaccharides), and the affinity between them,
forming a three-dimensional network with water (Dickinson, 2010). As an example, mixture
of oils VOB-AF showed low apparent viscosity (

FIGURE 1. Viscosity obtained with emulsifiers, polysaccharides and oil/fat combinations.
3.2. Fat globule size
As it is shown in FIGURE 2 , the lowest fat globule size (0.006mm) was obtained with
VOB-AF and DM (GG and CMC) combination. Meanwhile the VOA-SMOS combination
obtained the higher fat globule size (0.029mm). Vega (2006) mentions fat globule sizes
between 0.0005-0.002mm are desirable for a partial coalescence needed for whipped
cream.
Fat source must provide enough crystalline material to elaborate whipped cream (Vega,
2006). Lengths of the fatty acids and their positions on the glycerol structure determine the
type of crystal form as shows in FIGURE 3 A,B and having melting point. Solidified
triglyceride oil/fats always form the same kind of crystals, except when other ingredients
are added to alter the crystal formation (Badui, 2006).
A
B
FIGURE 2. Fat globule sizes obtained with
emulsifiers, polysaccharides and oil/fat
combinations.
FIGURE 3. Appearance of fat
globule, A) SMOS/VOA and B)
SMOL/VOB-AF.

Oil and emulsifier-oil combination showed significant difference (p

Acknowledgment
The authors would like to thank to Ilsa Frigo S.A. de C. V. for the financial support to
this research.
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