EFFECTS OF SODIUM CASEINATE AND WHEY PROTEINS ON WHIPPING PROPERTIES AND TEXTURE CHARACTERISTICS OF WHIPPED CREAM

ABSTRACT In the present study, different concentrations of sodium caseinate and whey proteins were used to prepare whipped cream. Determination of the average particle size of whipped cream by integrated laser light scattering instrument suggested that both proteins could cause an obvious decrease in it. Partial coalescence of fat globules and overrun during whipping were analyzed to evaluate the effects of sodium caseinate and whey proteins on the whipping properties of whipped cream. Sodium caseinate and whey proteins showed dose‐dependent effects on the partial coalescence of whipped cream and overrun during the whipping process. The partial coalescence of whipped cream with 0.3% of sodium caseinate was 20.28% after whipping for 6 min, while the sample with 0.9% of sodium caseinate reached 65.40%. More significant ( P < 0.05) increase in the partial coalescence of whipped cream with sodium caseinate was found than those with whey proteins. The highest overrun value of whipped cream was reached when it was whipped with 0.7% of sodium caseinate for 6 min. The effects of sodium caseinate and whey proteins on texture characteristics were also investigated by texturometer. Using both proteins could result in increased firmness, consistency, cohesiveness and viscosity of whipped cream . A bigger improvement in texture characteristics was observed for whipped creams with sodium caseinate than for those with whey proteins. PRACTICAL APPLICATIONS In the present study, different concentrations of sodium caseinate and whey proteins were used to prepare whipped cream. The effects of sodium caseinate and whey proteins on the texture characteristics of whipped cream using a texturometer were investigated. Using both proteins could result in increased firmness, consistency, cohesiveness and viscosity of whipped cream. The changes in average particle size distribution, partial coalescence of fat globules and overrun of whipped cream during whipping were also evaluated. The average particle size of whipped cream decreased obviously after adding sodium caseinate or whey proteins. Both proteins showed dose‐dependent effects on the partial coalescence of whipped cream and overrun during the whipping process.