Research Article

Comparison of Physical and Functional Properties of Whipping Cream and Whipping Cream Analogue

Authors: Bomba Adriana, Babuchowski Andrzej.

DOI: 10.33425/2641-4295.1023

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Abstract

Replacement of milk fat with vegetable counterpart brings up possibilities of engineering new characteristics of dairy emulsions – e.g. desired rheological properties, better stability, enhanced whipping bility. In this paper, laser diffraction, differential scanning calorimetry, rheometry, density analysis, pH and zeta potential measurement were used to compare physical characteristics of whipping cream and hipping cream analogue. In addition, changes in functional properties were assessed for both emulsions being stored at two different cooling temperatures for two weeks.

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