Harčova Nauka ì Tehnologìâ (Oct 2019)
MICROSTRUCTURE OF CREAMS MADE FROM WHIPPED CREAM WITH POLYSACCHARIDES AND VARIOUS SPECIES OF SUGARS
Abstract
In 2013, WHO adopted the “Global Action Plan for the Prevention and Control of Noncommunicable Diseases 2013‒2020” that set strategic goals for food manufacturers. The goals included lower fat content, complete elimination of trans fats, lowering the energy value of products. Tortes and cakes are high-calorie confectionery products as a lot of buttercream is used to decorate them. Particular attention is paid to buttercreams made from whipped cream. Its complex emulsion-foamy structure is formed by whipping cream from dairy cows, its fat content being not less than 33%. In order to create healthy products, reduce the energy value of buttercreams, lower their cost, it is practical to use cream from dairy cows with a lower fat content of 20%. The emulsion-foamy system of whipped cream can be stabilized by introducing hydrocolloids (sodium alginate, j-carrageenan) that have thickening, surfactant properties. To expand the range of buttercreams of mass consumption, in particular products for children, for functional nutrition, it is practical to apply not only sucrose, but glucose, fructose, and lactulose as well. The paper presents the results of studying the microstructure of buttercreams made from low fat whipped cream with different sugars. It is shown that the presence of sodium alginate and j-carrageenan introduced into the formulation substantially changes the pattern of the froth compared to the classic buttercream made from cream with 33% of fat. The samples with polysaccharides have clearly shaped pores homogeneous by size. The amount of air in such creams is smaller compared to traditional semi-processed products. When adding glucose, in the total mass of the sample, small pores prevail due to low solubility of sugar at the temperatures of whipping 275‒277 K (2‒4°C). In buttecreams with fructose, the structure is characterized by a significant number of large pores formed due to higher viscosity of the dispersion medium with fructose. It has been determined that during storage, the microstructure rearranges, up to 70 % of air is lost, and the pores of the smallest volumes remain, which is due to the fusion of air bubbles and compression of the gel carcass of polysaccharides. The experimental samples of buttercreams do not lose plasticity, their structure remains stable for five days of storage. Key words: buttercreams from whipped cream, emulsion-foamy system, microstructure of buttercreams, sodium alginate, j-carrageenan, fructose, glucose.
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