Effects of Tempering on Physical Properties of Whip Cream.

Abstract

Although it is known that the physical properties of whip cream vary with tempering, few investigations reffer to the whipping properties. The effects of tempering condition on the viscosity and whipping properties of sterilized imitation whip cream were investigated. The whip cream was cooled to the required temperatures (Tr) of 5, 10, 20, 30, and 60-degrees-C after sterilization, and stored at 5-degrees-C for a week. It was then warmed to tempering temperatures (Tt) of 25, 35, 45, and 60-degrees-C, and stored again at 5-degrees-C. The viscosity and whipping properties were strongly influenced by (Tt) than (Tr). After tempering, the whipping time and the overrun decreased, while the firmness of the whipped cream and the viscosity increased in a (Tt) range from 25 to 45-degrees-C; however, the viscosity and whipping properties were equivalent to those without tempering above 45-degrees-C. The free fat content in the whipped cream increased after tempering from 25 to 45-degrees-C and it was equivalent to that without tempering above 45-degrees-C. Consequently, it was proved that changes in the whipping properties after tempering were caused by an increase of the free fat content in the whipped cream. The whipping properties also depended on the cooling rate after tempering. And the procedures, where the whip cream was first treated at (Tt) of 25, 35, 45, and 60-degrees-C and then again at 60-degrees-C, canceled out the influence of the first tempering on the whipping properties.