Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 344277
Title Elucidating the relationship between the spreading coefficient, surface-mediated partial coalescence and the whipping time of artificial cream
Author(s) Hotrum, N.E.; Cohen Stuart, M.A.; Vliet, T. van; Avino, S.F.; Aken, G.A. van
Source Colloids and Surfaces. A: Physicochemical and Engineering Aspects 260 (2005)1-3. - ISSN 0927-7757 - p. 71 - 78.
DOI https://doi.org/10.1016/j.colsurfa.2005.03.004
Department(s) Physical Chemistry and Colloid Science
Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2005
Keyword(s) in-water emulsions - air/water interface - dairy emulsions - oil droplets - destabilization - manufacture - stability
Abstract We studied the whipping of artificial creams composed of a blend of sunflower oil and hydrogenated palm fat stabilized by protein or a mixture or protein and low molecular weight (lmw) surfactant. It was found that an increased whipping speed, decreased protein concentration, and the addition of lmw surfactant leads to shorter whipping times. Further, shorter whipping times were observed for WPI-stabilized cream compared to cream stabilized by sodium caseinate. In all cases, the decrease in whipping time was due to a decrease in the length of the second stage of whipping, the stage characterized by the adhesion of fat droplets to the air bubble surface. The decrease in whipping time could be accounted for by considering the influence of the experimental variables on the fraction of bubble surface area at which fat droplet spreading is possible. The same changes in parameters that promote droplet spreading at the air/water interface cause a decrease in the whipping time of our model creams. Correlating the whipping time of cream with the spreading behavior of fat droplets at the air/water interface represents a new insight into the mechanisms involved in the whipping of cream.
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