Influence of whipping speed on the physical characteristics of whipped cream

Abstract

For the purpose of investigating the influence of whipping speed on the characteristics of whipped cream, 45%-fat fresh cream was whipped at low speed (120 or 140 rpm) or high speed (180 or 220 rpm). The storage modulus of low-speed whipped cream did not change during storage, but a decrease in storage modulus was observed for high-speed whipped cream. The air bubble size distribution of low-speed whipped cream was stable over time, but that of high-speed whipped cream was found to increase. The reason for this phenomenon was thought to be the viscosity of the whipped cream serum. Air was introduced fully before the start of fat globule aggregation in low-speed whipped cream, but in high-speed whipped cream, fat globules began to aggregate while the overrun was increasing. The fat globule agglomerate in low-speed whipped cream was in the form of large continuous structures, but the agglomerate in high-speed whipped cream seemed to be broken into small pieces. The timing of fat globule aggregation may be the reason for the difference in physical properties between low-speed whipped cream and high-speed whipped cream.