Embed Size (px)
Citation preview
Manufacturing delicious imitation whipping creams
Palsgaard Technical Paper, October 2013
we are e x p e r t s in
emulsif iers and stabilizers for bakery,
confectionery, dairy, ice cream, margarine and fine foods - and we
are happy to share our expertise. our company values can be defined
in just three words: loyalty, responsibility and commitment. we aim to be the preferred partner
and supplier of quality products, application service and know- how to regional and mu l t i - na t i ona l food companies. to Palsgaard
l o y a l t y means that we act as a reliable and honourable business partner for our customers. we treat information confidentially and know
how to keep a business secret. to Palsgaard r e s p o n s i b i l i t y means caring about the environment and being aware of our corporate social responsibility; we have a goal to be CO2 neutral by 2020 and are members of SEDEX and RSPO. to Palsgaard c o m m i t m e n t means we are dedicated to getting the best results for our customers’ products - to the benefit of their customers. we care about our employees and have a declared aim that Palsgaard must be a pleasant place to work. Palsgaard we know that our most important resource is the know-how and dedicat ion found in our employees. Heart we are committed to getting the best results with our products in our pilot plants
and in your facilities. Working at Palsgaard we don’t sell standard solutions - we start with your needs.
Palsgaard - Heart Working People heart work is the best way to achieve success - let us help you
get it. our products are produced according to the strictest quality criteria. we are experts
in emulsifiers and stabilizers and we are happy to share our
expertise with you. let our pilot plants help you shorten
the step between idea and your new product.
heart work is the best way to succeed
- let us help you do
so.
Palsgaard Technical Paper - October 2013Manufacturing delicious imitation whipping cream 2
Over the past years imitation whipping creams have become increasingly popular due to a number of benefits, such as reduced fat content, better cost-in-use calculations and better foam stability which makes them easy to use and hence attractive bakers and caterers. However, producing successful imitation whipping creams requires not only the right fats but the right combination of emulsifiers and stabilizers. This article explains the science behind imitation whipped creams and the effect of the emulsifiers and stabilizers.
By Hanne K. Ludvigsen,Product & Applica-tion Manager, Ice Cream and Dairy, Palsgaard A/S.
Whipped creamsWhipped creams are widely used for cooking in households and in the catering sector, especially for desserts and cake decorations. The whipped creams may be in the form of dairy whipping cream or imitation whipping cream. Dairy whipping cream with above 35%
fat is the original product; how-ever, nowadays creams
based on vege-table fat
are commonly seen. These vege-table fat based products are called e.g. imitation creams, non dairy creams, topping creams or con-fectionary creams.
The whippability of dairy whipping cream depends on the fat content as well as on the fat globule struc-ture. The fat content should be above 35%, as dairy creams with lower fat contents do not whip into a stable foam. Further, the origi-nal fat globule structure should
be maintained, meaning that the cream, in contradiction to most other dairy products, are
not homogenised. If high shear is applied during processing the
whippability is diminished, which can, however, be re-established by application of emulsifiers.
There are several advantages of using imitation whipping cream compared to dairy whipping cream:
• Products with a fat content down to 20% can be whipped into a firm foam meaning that healthier products may be de-veloped
• Imitation whipping creams are less sensible to overwhipping and consequently more flex-ible in use
• Higher overrun can be ob-tained with imitation whip-ping cream compared to dairy whipping cream resulting in improved cost in use calcula-tion
• Vegetable fat is lower priced than butterfat also resulting in better cost in use calculation
• Even though dairy proteins are commonly used in production of imitation whipping cream it is possible to produce 100% vegetable products avoiding allergens and supporting ve-ganism.
Production of imitation whipping creamImitation whipping cream is a liq-uid oil in water emulsion, which is whipped into a stable foam. The foam is air bubbles dispersed in the serum phase stabilized by destabilized fat.
Imitation whipping cream nor-mally contains vegetable fat, milk proteins, sweeteners, water and emulsifiers and stabilizers. The milk protein is often sodium ca-seinate as whey proteins tend to induce agglomeration in the liq-uid cream during storage. As the fatty acid composition of the veg-etable fat influence the viscosity of the liquid cream as well as the
Palsgaard Technical Paper - October 2013Manufacturing delicious imitation whipping cream 3
foam structure, firmness end eat-ing properties, the manufacturer must ensure that the fat chosen is suitable for the application. Like-wise the choice of emulsifier and stabilizer has great importance for the quality of the cream. Emulsi-fiers and stabilizers are important in the formation of a stable liquid emulsion and in the whipping pro-cess for formation of a stable foam with a high overrun. This will be described in more details below.
Imitation whipping cream is com-monly produced by means of the UHT-process as this ensures a long shelf life of the product. With the right choice of emulsifiers and stabilizers the cream may be stored at room temperature. The design of the UHT-plant should be downstream with 2 stage homo-genisation ensuring the formation of a stable emulsion.
The effect of emulsifiers on imitation whipping creamEmulsifiers are surface active in-gredients due to their hydrophilic-lipophilic properties. In competi-tion with the proteins it locates in the interface between the oil droplets and the serum phase, or in the case of foam, in the air serum interface. Hereby it lowers the interfacial tension between two phases. Proteins and emulsifiers also interact altering the fat glob-ule membrane and its emulsion stability and resistance towards mechanical interactions. The effect depends on the hydrophilic and li-pophilic groups as well as the ionic properties.
The main functionality of emulsifi-ers in imitation cream is to destabi-lize the fat globule membrane cov-ering the fat globules formed during homogenisation of the cream. Dur-ing storage of the liquid cream the proteins covering the fat globule are displaced by emulsifiers. Here-by agglomeration and partially coalescence of the fat globules is
facilitated. This is important for the structure formation and air cell dis-tribution formed during whipping. Further emulsifiers are impor-tant for the stability of the formed air cells i.e. the strength of the air cell walls.
For imitation whipping cream there is a conflict between formation of a stable liquid emulsion with good storage stability and an easy whip-pable emulsion with good foam stability. During whipping the fat globules needs to be broken and release fat which then agglomer-ates and coats the air cells and thereby builds a stable foam skel-eton. In production of imitation whipping cream several types of emulsifiers are used in combination: Lactic acid esters of mono- and diglycer-ides (Lactem) improves the whip-pability and overrun of the product due to it’s α-tending properties. α-tending emulsifiers strength-en the foam skeleton due to in-creased fat agglomeration. Lactem is often used in combination with mono- and diglycerides. Mono- and diglycerides are added for its destabilizing effect on the emul-sion improving the foam stiffness and stability, an effect increasing with increased iodine value of the emulsifier. The combination of the
high fat content in the cream and the fat destabilizing effect of the added mono- and diglycerides, leads to increased viscosity in the cream, sometimes to an extent so that the liquid cream is becoming a paste which isn’t attractive for the consumer.
This viscosity increase may be in-hibited by adding the more polar emulsifier lecithin, or an anionic emulsifier like diacetyl tartaric acid esters of mono- and diglycerides (Datem) or sodium stearolyl lac-tylate (SSL) acting as strong oil in water emulsifiers. They inter-act with proteins in the interphase by hydrophobic and electrostatic interactions forming an emulsifier/protein film. Hereby the negative net charge of the fat globules is increased and the emulsion sta-bility increased. The increased emulsion stability counteracts the whipping properties, which is why a balance in the use of different emulsifiers is important.
The effect of stabilizers on imitation whipping creamEmulsifiers are used in combina-tion with stabilizers. Stabilizers are hydrocolloids which bind and im-mobilise water. In imitation cream stabilizers are working in water phase improving the emulsion sta-bility in the liquid cream, improving
Palsgaard Technical Paper - October 2013Manufacturing delicious imitation whipping cream 4
the foam stiffness and preventing drainage in the whipped cream. By combining the emulsifiers and stabilizers in different levels imita-tion whipping creams with good piping definition but different body and mouth feel but can be pro-duced.
At Palsgaard’s application lab in Denmark creams were produced according to the following compo-sition:
• 25% vegetable fat • 0.8% sodium caseinate• 10% sugar, • 1% sorbitol • 0.6% stabilizer – Palsgaard®
CreamWhip 415 • 1% emulsifier – respectively
Palsgaard® CreamWhip 440 or Palsgaard® CreamWhip 451.
Both of the mentioned emulsi-fier blends include Lactem as the whipping agent. The cream was produced by means of UHT. After whipping in a Hobart whisper the hardness was analysed in a TaXT2 texture analyzer.
From Figure 1 it can be seen that simply by changing the compo-sition of emulsifier it is possible to influence the hardness of the foam giving the hardness/softness needed by the application or de-sired by the customers. This even at the same overrun in the cream as demonstrated in Figure 2.
From Figure 2 it is also evi-dent that imitation creams with Palsgaard® CreamWhip 440 and Palsgaard®CreamWhip 451 have a good stability against overwhip-ping. After the maximum overrun is reached continuous whipping for 30 to 60 seconds won’t influence the overrun. This is an important parameter for employees in cater-ing and bakeries as they are hand-ling more tasks at the same time. Here flexibility is a must.
Figure 1 Texture of 25% fat whipped imitation cream with 2 different emulsifiers: Palsgaard® CreamWhip 451 and Palsgaard® CreamWhip 440.
-600
-400
-200
0
200
400
600
800
0 2 4 6 8 10 12
Time [sec.]
Hardness of whipped imitation cream
Trial 1: Palsgaard® CreamWhip 451 Trial 2: Palsgaard® CreamWhip 440
Forc
e [g
]
Figure 2 Overrun of 25% fat whipped imitation cream with two different emulsifiers: Palsgaard® CreamWhip 451 and Palsgaard® CreamWhip 440.
140%
160%
180%
200%
220%
240%
260%
0 50 100 150 200
Ove
rrun
[%]
Time @ Speed 3[ sec.]
Trial 1: Palsgaard® CreamWhip 451 Trial 2: Palsgaard® CreamWhip 440
Palsgaard Technical Paper - October 2013Manufacturing delicious imitation whipping cream 5
It’s important also to notice that by changing the emulsifier composi-tion e.g. by addition of polysorbate (PS) or mono- and diglycerides (MDG) it is possible to obtain the higher overrun and still have a good foam structure and stability – see Figures 3 and 4.
In Figure 4 results of the hardness analysed by means of the TaXT2 texture analyzer are shown and it is evident that the measured hard-ness is at the same level for the standard and high overrun solu-tion. This opens an opportunity for cost saving in e.g. bakeries.
Protein free UHT imitation whipping creamsPalsgaard® CreamWhip 440 and Palsgaard® CreamWhip 451 are applicable in imitation creams with protein in the water phase. Howev-er, sometimes a protein free prod-uct is requested either for nutrition-al or for technological reasons. As a technological advantage talking for protein free imitation cream it can be mentioned that the cream is pH stable.
In confectionary applications fruit or fruit flavoured ingredients are often mixed into the cream. If pro-teins are present the risk of dena-turation of the proteins is present resulting in a separated product with texture and sensory proper-ties which will not be accepted by the consumers.
As the protein, when available, is an important functional ingredi-ent in the emulsion formation and structure building, the types of emulsifiers and stabilizers have to be modified and other ingredients added in production of protein-free alternatives to obtain the same overrun and stability in the liquid cream as well as in the whipped product.
Palsgaard is now offering a solu-tion for protein free whipping cream called Palsgaard® CreamWhip 453. This combined emulsifier and stabilizer solution makes it easy for the manufacturer to produce a high quality protein free UHT imita-tion whipping cream. The emulsifi-er uses polyglycerol esters of fatty acid (PGE) as the main emulsifier. PGE is a hydrophilic emulsifier im-proving whippability and foam sta-bility of emulsions.
ConclusionAs shown above emulsifiers and stabilizers play a big role in creat-ing an imitation whipping cream with the qualities demanded by bakers, caterers and the end con-sumer. Should you like to know more about how Palsgaard can assist you in finding the emulsi-fier/stabilizer combination suited especially for your needs please contact Product & Application Manager Hanne K. Ludvigsen at [email protected] or Tel: +45 7682 7682.
140%
160%
180%
200%
220%
240%
260%
0 50 100 150 200
Ove
rrun
[%]
Time @ Speed 3[ sec.]
Trial 1: Palsgaard® CreamWhip 451 Trial 3: Palsgaard® CreamWhip 451, PS, MDG
Figure 4. Comparison of hardness of standard and high overrun solution in a 25% fat whipped imitation cream.
-200
-150
-100
-50
0
50
100
150
200
250
300
0 2 4 6 8 10 12
Forc
e [g
]
Time [sec.]
Hardness of whipped imitation cream
Trial 1: Palsgaard® CreamWhip 451 Trial 3: Palsgaard® CreamWhip 451,PS,MDG
Figure 3. Comparison of overrun in 25% fat whipped imitation cream with two different emulsifier solutions.
