Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer

Whipping cream, 36% fat, was processed at 75 degrees C for 16 s thigh-tempe rature short time, HTST), and 140 degrees C for 4 s, (ultra-high temperatur e, UHT) with and without added stabilizer. Following heat treatment and chi lling for 24 h (5 degrees C), cream samples were whipped to maximum overrun . Structural properties were assessed through low-temperature scanning elec tron microscopy (LTSEM) and dynamic oscillatory testing, using a controlled stress rheometer, immediately after the cream was whipped, and again after the foam was stored for 24 h at 5 degrees C. No differences between fresh foam treatments were observed. However, aged foams exhibited changes in mic rostructure because of destabilization of the foam. Differences between age d foams resulted from the addition of stabilizers and the choice of heat tr eatment. Microstructural differences correlated well with measured changes in rheological properties. (C) 2000 Elsevier Science Ltd. All rights reserv ed.