Hydrocolloids retard lipid digestion in whipping cream

Abstract

This paper evaluated the effects of two hydrocolloids, pectin and carrageenan, on physical properties and lipid digestion of whipping cream. Hydrocolloids were added to the creams at 0.5, 1.0 and 1.5% by weight. Their physical properties and lipid digestion were examined. It was found that both pectin and carrageenan affected lipid droplet size and ζ-potential of the emulsions, causing the volume-surface average diameter to decrease while the net negative charges of the lipid droplets increased. Hydrocolloids provided the key benefits to whipped creams as they improved foaming properties and delayed lipid digestion rate. Overrun and serum loss of the whipped creams were improved. Hydrocolloids reduced the rate of lipid digestion as evidenced by lipid droplet aggregations either by coalescence or flocculation mechanisms. The released free fatty acids which are the end products of lipid digestion were reduced as a consequence of hydrocolloid addition. The decrease of lipid digestion rate depended on the types and concentrations of hydrocolloids. Carrageenan was found to be more effective than pectin in terms of delaying lipid digestion.