LWT - Food Science and Technology 62 (2015) 287e293

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LWT - Food Science and Technology

journal homepage: www.elsevier.com/locate/lwt

Frozen, chilled and spray dried emulsions for whipped cream:

Influence of emulsion preservation approaches on product
functionality
Qiangzhong Zhao a, Wanmei Kuang a, Min Fang a, Dongxiao Sun-Waterhouse a, b,
Tongxun Liu a, Zhao Long a, Mouming Zhao a, *
a
College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China
b
School of Chemical Sciences, The University of Auckland, Private Bag, 92019 Auckland, New Zealand

a r t i c l e i n f o a b s t r a c t

Article history: This study compares the effect of frozen (
18  C) or chilled (4  C) storage, or spray drying approach of
Received 29 January 2014 emulsion on the physico-chemical, whipping and rheological properties of the resultant whipped creams
Received in revised form and/or their emulsions. The average particle size and apparent viscosity of spray dried emulsion were
25 May 2014
significantly (p < 0.05) larger than those of frozen and chilled emulsions. The microstructural difference
Accepted 10 June 2014
Available online 17 June 2014
was well correlated with the measured changes of particle size distribution. The flow curves of these
emulsions were best fitted with the Herschel-Bulkley model, showing pseudoplasticity. The partial
coalescence of fat droplets in powdered whipped cream (PWC) increased much slowly than other
Chemical compounds studied in this article:
Hydroxypropyl methylcellulose (PubChem
emulsions, while whipped cream from chilled emulsion (CWC) exhibited greater partial coalescence of
CID: 24832095) fat than whipped cream from frozen emulsion (FWC) during whipping. Significant differences (p < 0.05)
Xanthan gum (PubChem CID: 7107) of whipped cream under different processing (frozen or chilled storage and spray drying) were also
Sodium phosphate (PubChem CID: 24243) observed in yield stress, creep behavior and overrun.
Sodium dihydrogen phosphate (PubChem © 2014 Elsevier Ltd. All rights reserved.
CID: 23672064)

Keywords:
Whipped cream
Rheological properties
Spray dried emulsion
Frozen emulsion
Chilled emulsion

1. Introduction before whipping. If the reconstituted cream still possesses good

Whipped cream is a popular topping for desserts, cakes and
pastries. Creams arise mainly from the formation of a network by
partially coalesced globules. At present, whipped cream products
mainly rely on cold storage and transportation (i.e. at
18 ~
30  C)
for long-term stability, because of their inherent thermodynamic
instability.
Drying is one of the most commonly used food preservation
techniques, which may be a good approach to extending the shelf-
life of perishable emulsion (Vega & Roos, 2006). Powdered whip-
ped cream (PWC) could be produced through homogenization and
spray drying, and then reconstituted in water to reform emulsion
* Corresponding author. Tel./fax: þ86 20 87113914.
E-mail address: femmzhao@scut.edu.cn (M. Zhao).
whipping and organoleptic properties, such a drying approach
would greatly reduce cost and energy consumption at no expense
of cream product quality. There were only a limited number of
studies on PWC, especially on the effects of drying process on the
physical and rheological properties of PWC. Pyenson and Tracy
(1948) studied how the composition and spray drying process
influenced whipping and textural properties of powdered cream
for whipping.
Furthermore, although considerable published works studied
on the impact of heat treatment on the physico-chemical and
rheological properties of emulsion or foam, few studies focused on
the physical behavior and stability of whipped cream stored at
different low temperatures have been published. Corte
s-Mun
~ oz,
Chevalier-Lucia, and Dumay (2009) found that low temperature
storage possessed issues related to the stability of emulsion due to
the variations of storage temperature. Therefore, it is worthwhile to

http://dx.doi.org/10.1016/j.lwt.2014.06.024
0023-6438/© 2014 Elsevier Ltd. All rights reserved.
288 Q. Zhao et al. / LWT - Food Science and Technology 62 (2015) 287e293
compare the effects of different shelf-life extending approaches (i.e.
chill or refrigerated storage versus spray drying approaches) on the
properties of traditional whipped cream and its emulsion.
Under these perspectives, the objective of this work was to
investigate how drying and frozen or chilled storage processes
affect the physico-chemical, microstructural, rheological, and
whipping characteristics of whipped cream. Optical microscopy
and scanning electron microscopy were used to visualize directly
the resultant cream emulsion and powders.
2. Materials and methods
2.1. Materials
Sodium caseinate (protein 95%) was obtained from New Zealand
Milk Products Co. (CA, USA). Sucrose ester (S1170) was donated by
Mitsubishi Chemical Co. (Tokyo, Japan). Polyglycerol ester trigly-
ceryl monostearate (TGMS) was supplied by Lonza Group Ltd. (NJ,
USA). Xanthan gum (80SP, food grade) was kindly donated by the
Cargill Group (Shanghai, China). Hydroxypropyl methylcellulose
(HPMC, food grade) was supplied by Dow Chemical Company
(Midland, MI, USA). Cocoa butter substitute BL-39 and BS-2000
were donated by Southseas Oil & Fat Industrial Inc. (Shenzhen,
China). Sodium dihydrogen phosphate and sodium hydrogen
phosphate were obtained from Guangzhou Reagent Company
(Guangzhou, China). Corn syrup was purchased from a local su-
permarket. Oil Red O was from AMRESCO (Ohio, USA).
2.2. Preparation of cream emulsion, powder and foam
The water phase contained corn syrup (10%) and deionized
water (66.35%). The oil phase comprised 10% BL-39, 10% BS-2000,
0.90% sodium caseinate, 0.25% HPMC, 0.15% S1170, 1.80% TGMS,
0.25% xanthan gum, 0.10% sodium dihydrogen phosphate, and
0.20% sodium hydrogen phosphate. The two phases were mixed
together and stirred at 600 rpm and 60  C for 30 min for complete
hydration with a digital overhead stirrer (RW20, IKA Co. Ltd., Ger-
many), which were made in one batch. The balance was topped up
with deionized water to remain water amount fixed. The emulsions
were then homogenized twice using a 2-stage single-piston ho-
mogenizer (APV-1000, Aluminium Plant & Vessel Co. Ltd.,
Denmark) with 40 MPa of pressure at the first stage and 10 MPa at
the second stage. The homogenized emulsions for whipped cream
were subsequently cooled to 15  C. Then a portion was used for
spray drying, a 2nd portion was hardened at
18  C overnight
(“Frozen Emulsion”, which would be thawed to 4  C before whip-
ping), whilst the remaining was stored at 4  C overnight (“Chilled
Emulsion”, which would be whipped immediately before use). For
powdered whipped cream, the homogenized and cooled emulsion
was subjected to spray drying on a laboratory scale spray dryer
(YC015, Pilotech equipment Company, Shanghai, China) with a
0.5 mm standard diameter nozzle and a water evaporation capacity
of 1500 mL/h. The feeding of emulsions was facilitated by a peri-
staltic pump at a feed rate of 800 mL/h. The inlet and outlet tem-
peratures were maintained at 185  C and 90  C, respectively. The air
flow rate and atomization pressure were remained at 3 m3/min and
0.3 MPa, respectively. The powders were collected from cyclone
and the dryer chamber by lightly sweeping the inner drying wall.
The water activity of freshly prepared powders was 0.4737 ± 0.0030
at 25  C (AquaLab water activity meter, 4 TE, Decagon devices, USA).
The powders were reconstituted in deionized water in a proportion
of 1:1.3 to rehydrate (“Spray dried emulsion”) in a stainless steel
barrels with cover at 4  C overnight before whipping. Chilled,
frozen, spray dried emulsion were prepared in one batch from the
original emulsion, respectively.
All kinds of emulsion samples were whipped with a kitchen
planetary mixer (KM800, Kenwood Ltd., UK) for 0e6 min at speed
setting 5 (approximately 160 rpm) at ambient temperature. After
whipping procedure, the whipped creams derived from the emul-
sions after freezing, chilled storage and spray drying were ready for
analyses (i.e. termed FWC, CWC and PWC, respectively).
In addition, following the steps above, another batch of samples
was made several days later. Subsequent determinations for all
samples (including emulsions and whipped creams) of different
batches were done in triplicate, respectively.
2.3. Optical microscopy and scanning electron microscopy (SEM)
The three types of emulsions before whipping were diluted 10-
fold with deionized water, placed on a glass slide and covered with
cover slip. Microscopic observation was taken under 400
magnification (objective lens 40 and eyepiece 10) using a light
microscope Olympus CX31 (Olympus, Tokyo, Japan) equipped with
a digital camera MShot MD130 (Guangzhou Mingmei Technology
Co., Ltd., Guangzhou, China). Microscopic images were processed
by software Micro-Shot Basic (version 1.0).
A small amount of spray dried PWC powders were mounted on
the double-sided adhesive tape attached to a circular aluminum
stub, and sputter-coated for 5 min with 20 nm gold in a high-
vacuum evaporator. Observations were performed by scanning
electron microscopy (SEM) with a field-emission gun (S-3700N,
Hitachi, Tokyo, Japan) at an accelerating potential of 15 kv with
800 or 4000 magnification.
2.4. Determination of particle size distribution
The particle size distribution and average diameter of emulsion
samples, which had been whipped for 0, 1, 2, 3, 4, 5 and 6 min, were
determined by Malvern Mastersizer 2000 (Malvern Instruments
Co. Ltd., Worcestershire, UK). Each type of emulsion was measured
in triplicate. The refractive index and adsorption of the dispersed
phase were set as 1.414 and 0.001, respectively, and the refractive
index of the continuous phase was 1.330 (Long, Zhao, Zhao, Yang, &
Liu, 2012). The testing emulsion in the sample chamber was diluted
1000-fold with deionized water. The volume weighted average
diameter (d4,3, mm) was calculated by Eq. (1).
X .X
d4;3 ¼ ni d4i ni d3i (1)
where ni is the number of particles with the same diameter; di is the
particle size.
2.5. Measurement of rheological properties
Emulsion and foam samples were analyzed in situ using the
Mars III rheometer (Thermo Haake Co. Ltd., Karlsruhe, Germany)
equipped with a Universal Temperature Controller System (Thermo
Haake Co. Ltd., Karlsruhe, Germany). The data of the rheological
measurements were processed using the Rheowin Data Manager
software Version 4.30 (Thermo Haake Co. Ltd., Karlsruhe, Ger-
many). The testing samples were gently placed between the flat
plates, the excess ones were removed cautiously with a spatula. All
the rheological measurements were done in triplicate and
controlled at 20 ± 1  C with a fixed gap distance of 1 mm.
Both shear stress and apparent viscosity showed dependence on
shear rate or time in the controlled rate mode. The measurements
were carried out using a P60 TiL polished sensor. The shear rate was
linearly increased from 0.1 to 100 s
1 for 150 s, with 100 data points
being collected. The Herschel-Bulkley model (Anton, Chapleau,
 Q. Zhao et al. / LWT - Food Science and Technology 62 (2015) 287e293
Beaumal, Dele
pine, & Lamballerie-Anton, 2001) was used to
describe flow behavior of emulsion.
t ¼ t0 þ K g_ n
where t is the shear stress (Pa), t0 is the yield stress (Pa), K is the
consistency index (Pa sn), g_ is the shear rate (s
1), and n is the flow
index (dimensionless), n < 1 for a shear-thinning fluid, n > 1 for a
shear thickening fluid and n ¼ 1 for a Newtonian fluid.
Creep tests should be performed in the linear viscoelastic region
(LVR). Therefore, the stress sweep test (1e300 Pa for cream, 1 Hz)
was carried out first to determine yield stress (t0) with 20 data
points collected and plotted logarithmically by P35 TiL polished
sensor. In the creep test, samples of foam were subjected to a
constant shear stress of 3 Pa for 300 s. The 4-element Burgers
model (a Kelvin-Voigt and Maxwell model in series) (Xu, Xiong, Li,
& Zhao, 2008) was used in the creep analysis of the samples.
0 1 0 1
t t t the measurements were made in triplicate.
þ @1
e
l A þ t ¼ g1 þ g2 @1
e
l A þ g$t
t t
gðtÞ ¼ _
E1 E2 h1
where g is the total strain at time t (s), t (Pa) is the constantly
applied shear stress, l (s) is the mean retardation time, h1 (Pa s) is
_
1) is
the coefficient of viscosity associated with viscosity flow, g(s
the shear rate of viscosity flow, E1, E2 (Pa) are the instantaneous
elastic modulus and retarded elastic modulus, respectively. g1, g2
(1
e
t/l) and g$t
_ are the instantaneous elastic deformation,
retarded elastic deformation and viscosity flow deformation,
respectively.
Creep data were also analyzed in terms of equilibrium creep
compliance Je (Pa
1), determined by Eq. (4).
ge
Je ¼
t
where ge is the equilibrium deformation, t (Pa) is the constantly
applied shear stress (Herranz, Tovar, Borderias, & Moreno, 2013).
2.6. Measurement of partial coalescence of fat
The amount of free fat in the emulsion was determined using
the method of Palanuwech, Potineni, Roberts, and Coupland (2003).
Oil Red O (0.15 mg/g) in corn oil was prepared and stirred overnight
using a digital overhead stirrer (RW20, IKA Co. Ltd., Germany). The
absorbance of the solution at 520 nm was measured using a
UVevisible spectrophotometer (PerkineElmer, Lambda 3, Norwalk,
CT). Corn oil was used as the blank. Then dilution technique was
applied: a dye solution in non-polar solvent was poured onto the
surface of the emulsion with gentle mixing, allowing the colored oil
to float at the surface during centrifugation at 10,000  g for 30 min
at 25  C in a Beckman L8-M ultracentrifuge (Beckman, Fullerton,
CA, USA). Any free fat in the emulsion was dissolved in the colored
oil but the emulsified fat remained in the droplets. The diluted-dye
solution fraction was easily transferred from the surface for
absorbance measurements. The change in absorbance indicates
that the mass fraction that is not emulsified in the fat (4d), which is
given by Eq. (5).
mo ða
1Þ
4d ¼
me f
where 4d is the mass fraction of fat in the emulsion, mo is the mass
of added Red Oil O, me is the mass of emulsion, a is absorbance ratio
of the Red Oil O solution before and after centrifugation, and f is
289
the mass fraction of oil in the emulsion. All the measurements were
made in triplicate.
(2)
2.7. Measurement of overrun
The overrun of whipped creams was measured according to the
method of Scurlock (1986), i.e. through filling a transparent tub to a
set volume with the testing whipped cream. Complete filling
without including artificial large bubbles was facilitated with
gentle tapping. The overrun was related to the mass of this volume
and the density of the cream before whipping. It was determined by
Eq. (6).
M1
M2
Overrun ¼  100% (6)
M2
where M1 is the mass of unwhipped cream with the set volume (g),
and M2 is the mass of whipped cream with the same volume (g). All
(3) 2.8. Statistical analysis
Statistical analysis was conducted using SPSS 11.5 (SPSS Inc.,
Chicago, IL, USA) for one-way ANOVA. StudenteNewmaneKeuls
test was used to compare of the mean values among treatments,
and to identify the significance of difference (p < 0.05) among
treatments. Bivariate correlation analysis was used to analyze the
correlationship between the parameters. All the data were
expressed as mean ± standard deviation of triplicate
determinations.
3. Results and discussion
(4) 3.1. Particle characteristics of powder and emulsion
SEM images (Fig. 1) showed that particles of powdered whipped
cream (PWC) were generally in spherical shape with smooth sur-
faces and their average diameters were approximate to 10e40 mm.
No discernible pores or cracks on the outer surface but some small
dents, wrinkles or scars. Some PWC particles appeared in clusters
or attached one another indicating the formation of aggregates,
probably due to some mechanical stress induced water removal by
drying and the uneven drying at different locations of the drying
droplets.
As the PWC powders were dispersed in water transforming
emulsion again, a few large irregular fat droplet aggregates
occurred in spray dried emulsion (Fig. 2C). However, micrographs
of both frozen and chilled emulsions appeared to be more evenly
distributed without obvious large droplets (Fig. 2A, B). As evi-
denced from the micrographs, the processing conditions had a
distinct influence on particle size distribution of fat droplets in
emulsions. The evenness of particle size distribution of emulsions
decreased in the order of chilled emulsion > frozen
emulsion > spray dried emulsion, while this last one exhibited a
very different pattern to those shown by the frozen and chilled
emulsions. Both the frozen and chilled emulsions exhibited typical
monomodal distributions and similar profiles, ranging from
0.03 mm to 0.8 mm (i.e. average particle size (d4,3) 0.213 ± 0.001 mm
and 0.227 ± 0.000 mm, respectively). No significant difference
(5)
(p > 0.05) in mean particle size was shown between them. The
spray dried emulsion (d4,3 ¼ 8.982 ± 0.340 mm) showed a broad-
ening bimodal distribution with a population of fat droplets occu-
pied between 0.3 and 3.8 mm, and a large irregular peak shape
between 4.3 and 182.0 mm.
290 Q. Zhao et al. / LWT - Food Science and Technology 62 (2015) 287e293

Fig. 1. Scanning electron microscopy images of powdered whipped cream. (A: scale bar ¼ 100 mm; B: scale bar ¼ 20 mm).

Fig. 2. Optical micrographs and the particle size distribution curves of emulsions. AeC are for frozen, chilled and spray dried emulsion, respectively. (scale bar ¼ 20 mm).

The bimodal distribution of the spray dried emulsion was emulsion < chilled emulsion < spray dried emulsion, which was in
probably attributed to the dynamic physical changes caused by the agreement with change tendency of apparent viscosity. The pseu-
extra processing steps i.e. spray drying and reconstitution. Thus, doplastic behavior with yield stress suggests that weak droplet
occurrence of free fats, aggregation, formation of large fat droplets network structure was formed at the initial stage. The decrease in
via coalescence and uneven or insufficient emulsification after apparent viscosity with increased shear rate might be attributed to
reconstitution with normal stirring were all possible (Danviriyakul, the breakdown or reorganization of droplet network by mechanical
McClements, Decker, Nawar, & Chinachoti, 2002; Hogan, McNamee, ~ iga, & Aguilera, 2012). At a given shear
shear (Bellalta, Troncoso, Zún
O’Riordan, & O’Sullivan, 2001; Vignolles et al., 2009). In this study, rate, both the apparent viscosity and the shear stress of emulsions,
particle size of spray dried emulsion increased significantly were in the same ascending order. The flow and viscosity curves of
compared to its parent emulsion (p < 0.05). Although no significant frozen and chilled emulsions were similar and greatly differed from
difference between the average particle size and particle size dis-
tribution of frozen and chilled emulsions was observed, the slight
difference was possibly caused by the fat crystallization and partial
fat droplets coalescence induced by the freeze-thaw process in the
frozen emulsion (Vanapalli, Palanuwech, & Coupland, 2002). Fat
droplets in chilled emulsion partially coalesced to a slightly greater
extent than those of frozen emulsion, which could be evidenced by
the values of partial fat coalescence at 0 min (Fig. 4a).

3.2. Flow behavior of emulsion

Flow and apparent viscosity curves versus shear rate and the
parameters of Herschel-Bulkley model of emulsions under different
processing conditions were shown in Fig. 3 and Table 1, respectively
It appeared that the Herschel-Bulkley model provides an excellent
approximation to the measurements. The flow behaviors exhibited
pronounced shear-thinning tendency, which was characterized by
relatively high viscosity at low shear rate and reached to a plateau
Fig. 3. Flow and viscosity curves of emulsions under different processing conditions.
at high shear rate (Fig. 3). Flow index n less than 1 confirmed the Apparent viscosity: (:) frozen emulsion; (;) chilled emulsion; (-) spray drying
pseudoplasticity of all emulsion samples (Table 1). The values of emulsion. Shear stress: (▵) frozen emulsion; (7) chilled emulsion; (▫) spray drying
consistency index K were in an ascending order as frozen emulsion.
 Q. Zhao et al. / LWT - Food Science and Technology 62 (2015) 287e293 291

interaction is associated with the interconnection of the network

microstructure, which will increase with elimination of weak
linkages as the droplet aggregation increases (Zhou, Solomon,
Scales, & Boger, 1999). Furthermore, apparent viscosity of emul-
sion also appeared higher dependence of three-dimensional
network. It meant that the emulsions with firmly network struc-
ture should overcome more interparticle resistance force to flow, in
other words, exhibiting higher viscosity (Boode & Walstra, 1993).

3.3. Partial coalescence of fat of whipped creams

The effect of cold storages or spray drying on the partial fat

Fig. 4. Effect of processing conditions on partial coalescence of fat (a) and overrun (b)
of whipped cream during whipping. Error bars represent standard deviations. Different
superscript letters on the top of columns indicate significant differences (p < 0.05)
among the various processing. The white, light gray and gray bar stand for whipped
creams derived from the emulsions after freezing, chilled storage and spray drying,
respectively.
those of spray dried emulsion, indicating that processing pro-
cedures had distinct influence on flow behavior of emulsion.
Generally, as a good indicator of internal network structure
strength, yield stress is calculated by extrapolation of experiment
data in the case of shear rateg_ / 0 (Derkach, Kuhkushkina,
Levachov, & Matveenko, 2011). The frozen emulsion exhibited the
lowest yield stress, while the highest yield stress was observed for
the spray dried emulsion. Factors affecting the yield stress are
particle volume fraction, particle size and strength of interparticle
forces. In general, a decrease of particle size leads to increased yield
stress (Genovese, Lozano, & Rao, 2007). However, yield stress
increased with increasing fat droplets size of emulsions in this
work. It may be interpreted by increasing of interparticle interac-
tion strength as the dominant factor. The strength of interparticle
Table 1
Parameters of the Herschel-Bulkley model of emulsions under different processing
conditions.a
Sample t0 (Pa) K (Pa sn) n (
) R2
coalescence of whipped cream during whipping was shown in
Fig. 4a. Before whipping, there was no significant difference
(p > 0.05) between FWC and CWC in partial coalescence of fat, but
both were significantly lower than PWC, which was in agreement
with the results of average particle size and micrograph (Fig. 2).
Such a positive correlation between the average particle size and
partial coalescence of fat in whipped cream was also reported in our
previous study (Zhao et al., 2013). Partial coalescence of fat in all
samples increased with whipping time although the increasing
rates differed. After whipping for 3 min, the increasing rates of CWC
and FWC raised sharply till the 6th min, whereas, the increasing
rate for PWC was generally steady and relatively lower (a flatter
plot of partial coalescence vs whipping time), indicating that spray
drying might induce the development of partial coalescence in
different way from cold storages. During whipping, fat droplets of
CWC obviously coalesced partially faster than those of FWC after
3 min whipping, and reached the same degree of partial coales-
cence as PWC at the 4th min (even though the initial partial coa-
lescence in CWC was almost half of that in PWC). After whipping for
5 min, partial coalescence of fat was in a descending order
(CWC > FWC > PWC), ranged from 45.39 ± 1.26% to 28.97 ± 1.42%.
The results suggested that the processing conditions could influ-
ence the development of network of partially coalesced fat
considerably.
Storing at 4  C could be considered as an aging process, which
accounted for subsequent desorption of protein in emulsion (Goff,
1997). Because the interactions between proteins and low molec-
ular weight surfactants at interface continued, thereby rearrange-
ment of fat membrane in emulsion occurred during aging (Barford,
Krog, Larsen, & Buchheim, 1991). Gelin, Poyen, Courthaudon, Le
Meste, and Lorient (1994) reported that the concentration of
unadsorbed protein increased steadily during aging, which was
also observed in this study. PWC had the highest surface protein
concentration, followed by FWC and CWC during whipping (data
no shown). A decrease in surface protein concentration was re-
ported to reduce the stability of fat droplet against partial coales-
cence during whipping, because of the reduction of protein steric
stabilization (Bolliger, Goff, & Tharp, 2000). Therefore, it is under-
standable that the partial fat coalescence of CWC was higher than
that of FWC. Sliwinski et al. (2003) concluded that spray drying and
reconstitution would not cause large increase of adsorbed protein
load. However, increase of particle size of PWC led to reduction of
the specific surface area, thereby increasing surface protein con-
centration. Hence, for PWC, the slower increase of partial coales-
cence could be attributed to the dense adsorption layer that had
restrained the coalescence of semi-solid fat droplets.
3.4. Creep characteristics of whipped creams

Frozen emulsion 1.112 0.1939 0.7261 0.9997 Creep curves for samples during 5 min of whipping are shown in
Chilled emulsion 1.391 0.2222 0.7326 1.0000 Fig. 5. The slope of curves trended to remain constant at the late
Spray dried emulsion 2.604 0.4817 0.7483 1.0000 stage (after ~100 s), indicating equilibrium deformation was ach-
a
Data are expressed as mean values from experiment results in triplicate. ieved. The strain of FWC was larger than that of CWC, while PWC
292 Q. Zhao et al. / LWT - Food Science and Technology 62 (2015) 287e293

Fig. 5. Creep curves of whipped cream under different processing conditions.
Symobls: (:) whipped cream from frozen emulsion; (;) whipped cream from chilled
emulsion; (-) whipped cream from spray drying emulsion.
exhibited a remarkable increase in strain. The parameters of Bur-
gers model were given in Table 2. Samples were properly described
by Burgers model. Similar descending order (PWC > FWC > CWC)
was also presented in mean retardation time (l) and creep
compliance (Je). However, yield stress (t0) was found to be in a
reverse order. The yield stress of PWC (41.65 ± 1.03 Pa) was
significantly (p < 0.05) smaller than that of FWC (88.25 ± 1.30 Pa),
while CWC exhibited the highest yield stress (168.50 ± 2.26 Pa).
Materials with higher apparent viscosity formed stronger bonds
between structure units. There is a positive relationship between
the yield stress and apparent viscosity (data not shown), both of
which are indicative of the flowability. The extent of equilibrium
elastic deformation provides insight as to the structure strength.
Materials possess high compliance have weak structure whereas
low compliance represents strong or stiff structure (Sozer, 2009).
Retardation time is related to the ease a material adapt to an
applied load (Foegeding, Brown, Drake, & Daubert, 2003), which
reflects the resistance to permanent deformation under long term
loading, shorter retardation time means better shape-preserving.
Creep analysis confirmed the results of partial coalescence of fat
of whipping cream, which could be used to characterize elastic
strength of the bonds constructing the network structure. As strong
structure had greater resistance to deformation than weak struc-
ture, higher partial coalescence of fat meant stronger three-
dimensional network structure, indicating better stability of
whipped cream.
3.5. Overrun of whipped creams
and CWC increased significantly faster (p < 0.05) than PWC. The
peak overrun at the 5th min was found for CWC, while FWC had
higher overrun than CWC after 6 min whipping. These interesting
overrun changing tendencies were different from those of fat par-
tial coalescence at the late stage of whipping (Fig. 4a). These results
suggest that partial coalescence of fat was the major but not the
exclusive factor that influenced the overrun of whipped cream.
As reported in our previous study, surface protein is inversely
proportional to the overrun (Zhao et al., 2013), because the aire-
water interface stabilized by the serum proteins is required for
aeration and stable foam stability (Zhang & Goff, 2004). In addition,
an increase in viscosity of unwhipped cream can cause elevated
whipping time and reduced overrun (Camacho, Martınez-
Navarrete, & Chiralt, 1998), due to increasing resistance to shear
during whipping. Therefore, the overrun of PWC was expected to
increased slowly. Moreover, higher partial coalescence of fat results
in higher overrun, as a result of increasing air trapping efficiency.
However, overwhipping of whipped cream resulted in irreversible
clumping of fat droplets, which caused some degree of disruption
of the foam structure with loss of air volume (Allen, Dickinson, &
Murray, 2006). It may explain the increase in overrun of CWC af-
ter 5 min whipping.
4. Conclusion
It has been demonstrated the importance of selecting a proper
treatment/process to extend the shelf-life of the emulsion for
whipped cream. The storage temperatures i.e.
18 or 4  C for
emulsion led to substantial changes in partial coalescence of fat and
significant difference in overrun of whipped cream. Fat droplets of
chilled emulsion coalesced partially greater and faster than those of
frozen emulsion, evidenced by results of average particle size,
apparent viscosity, yield stress, creep compliance and overrun.
It is feasible to produce powdered whipped cream by spray
drying, although the current spray drying process (compared to the
chill and freezing storages) decreased the emulsion stability,
whipping properties and foam stability of the resultant whipped ́
cream. Considering the advantages on storage space, transportation
and handling convenience, energy savings and environmental
sustainability, spray drying process could represent a potential
alternative of commercial interest. However, the formulation for
emulsion including the selection of emulsifier and encapsulant as
well as the spray drying process for producing powdered whipped
cream still require optimization. Preventing undesirable loss in the
surface activity and achieving similar or comparable particle size
distribution to parent emulsion for conveniently reconstituted
emulsion could be the immediate measurements for future
optimization.

Fig. 4b presents the different changing pattern of the overrun Acknowledgments

with whipping time. During whipping, the overrun for both FWC
The authors would like to thank the National Natural Science
Foundation of China (No. 20806030) and the Fundamental
Table 2 Research Funds for the Central Universities (2013ZZ0076) for the
Parameters of creep tests of powdered whipped cream and whipped creams under
financial support.
different processing conditions.a

Sample Burgers model Je (Pa
1)

1
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g1 g2 _
g(s ) l(s) R 2

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