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Science behind Whipping

science behind whipping

The science behind whipping involves multiple aspects of physics and chemistry, which can be summarized as follows:

 

  1. **Formation of Fat Crystal Networks**: During the whipping of cream, fat globules cluster and partially coalesce to form a stable network structure. This network supports and stabilizes the air foam, thereby increasing the volume and stability of the cream. Studies have shown that fats rich in lauric and myristic acids can form dense fat crystal networks, which aid in partial coalescence and enhance the quality of the cream.

 

  1. **Partial Coalescence**: During the whipping process, adjacent fat globules come closer together, and fat crystals penetrate the interfacial layer between fat globules, forming crystalline connections between them. This partial coalescence is crucial for the stability and texture of the cream. It may be caused by mechanical damage to the milk fat globules during whipping, especially when the globules contain larger fat crystals, which can enhance this process.

 

  1. **Formation of Air Foam**: Whipping involves incorporating air into the cream, creating coarse foam with air bubbles averaging about 150 micrometers in diameter. These bubbles are quickly covered by milk proteins, stabilizing them to prevent collapse. As whipping continues, the size of the air bubbles decreases by about three times, with fat globules replacing some of the proteins at the bubble interface.

 

  1. **Interactions Between Fat Globules and Air Foam**: The interaction between fat globules and air foam during whipping leads to the establishment of a foam structure where bubbles are stabilized, and most fat globules are clustered together. Effective cream whipping requires some of the fat to be solid and to form a space-filling network primarily composed of long, thin plate-like crystals within the fat globules.

 

  1. **Impact of Processing Parameters on Whipping Characteristics**: Homogenization steps are necessary to reduce the size of fat globules to minimize their separation during storage. However, homogenization can damage the whipping properties of cream, so the optimal conditions for UHT (Ultra-High Temperature) cream homogenization involve a trade-off between maintaining the best whipping characteristics and minimizing fat globule separation during storage.

 

  1. **Whipping Fluid Jet in Electrospinning**: In the process of electrospinning, the instability of fluid jet ejection, namely the rapid whipping jet, is a fundamental element of the process. Linear instability analysis reveals the phenomenon of whipping onset, describing the relationship between the jet behavior and known fluid properties and operating conditions.

 

These scientific principles work together to make whipped cream a light and stable food product, widely used in the decoration of cakes and desserts.

 

Why is N2O used in whipped cream?

  1. **Volume and Stability Increase**: As a propellant in whipped cream dispensers, N2O can rapidly and safely inflate the liquid by injecting pressurized gas, doubling or more the volume of the cream. This also imparts good stability and shapeability to the cream, allowing whipped cream toppings to maintain their form for an extended period.

 

  1. **Formation of Fine Foam**: N2O is highly soluble in fatty compounds. In aerosol whipped cream, N2O dissolves in the fatty cream until the gas exits the can and turns into a gas, creating foam. This method results in whipped cream that is four times the volume of the liquid cream, whereas whipping air into the cream only doubles the volume.

 

  1. **Prevention of Oxidation**: While oxygen accelerates the spoilage of butter, N2O inhibits this degradation.

 

  1. **Improved Texture and Appearance**: Whipped cream made with N2O can be piped into beautiful shapes using a piping bag. Aesthetically, the cream topping has a fluffy and easily shaped characteristic, meeting consumers' demands for visual appeal.

 

  1. **Safety in the Food Industry**: N2O is widely used in the food industry and is considered relatively safe. It is approved by the FDA (U.S. Food and Drug Administration) for use in food processing, and when used correctly, it poses no significant harm to humans.

 

In summary, N2O contributes to increasing the volume, enhancing stability, creating fine foam, preventing oxidation, and improving the texture and appearance of whipped cream.

Reference

  1.  "Whipped Cream Structure | Food Science". www.uoguelph.ca. Retrieved 2020-01-04.
  2. ^ Viet; Cua (2015). "Effect of thermal treatment on physical properties and stability of whipping and whipped cream". Journal of Food Engineering. 163: 32–36. doi:10.1016/j.jfoodeng.2015.04.026.
  3. ^ Jump up to:a b Harold McGee, On Food and Cooking, 2007, ISBN 1416556370, p. 30–33
  4. ^ Bilow, Rochelle (19 November 2014). "Whip it Real Good: How to Make Whipped Cream at Home". bonappetit.com.

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