Use of high acyl gellan in whipping cream

Abstract

Use of high acyl gellan in whipping cream.

Description

FIELD OF THE INVENTION[0001]The present invention relates to a whipping cream, an aerated whipped cream thereof, a whipping agent additive, methods for aeration of a whipping cream to obtain an aerated whipped cream, and use of high acyl gellan or said whipping agent additive for providing firmness to an aerated whipping cream, and / or for providing faster aeration of a whipping cream and / or for reducing protein aggregation in whipping cream at acid pH and / or improvement in aeration of low fat whipping cream.BACKGROUND OF THE INVENTION[0002]The market for vegetable whipping cream, also commonly known as imitation cream or non-dairy cream, is increasing especially due to the vast variety of applications of the product. There are very low seasonal variations in the final product compared to those of dairy whipping cream and this is a benefit in many applications. Also the significantly lower manufacturing costs relative to those involved in the manufacture of dairy whipping cream makes...

AI Technical Summary

Benefits of technology

[0011]It is an object of embodiments of the invention to provide an efficient whipping agent additive and uses thereof for aerating, preferably at a lower temperature such as below 25° C. and preferably by fat stabilisation, a whipping cream such as in vegetable whipping cream applications, a whipping cream comprising said whipping agent additive, and whipped food products such as vegetable whipped cream based on this whipping agent and a method for aeration, preferably at a lower temperature such as below 25° C., of said whipping cream. It has surprisingly been found that it is possible to secure a good whipping cream having acceptable storage stability, while still keeping good whipping properties by the use of high acyl gellan gum, in the following also called HA gellan. When stabilising the whipping cream with a suitable combination of whipping promoting emulsifiers (e.g. monoglycerides or lactic acid esters of monoglycerides) and anionic emulsifiers, HA gellan has been shown not to have a negative influence on storage stability, but to improve whipping speed and final whipped cream firmness. Without wishing to be bound by any theory it is believed that it is due to the surprising effect of HA gellan to create more efficiently fat stabilised foams. This is achieved to a much higher extent than with other hydrocolloids with respect to whipping speed and with much less negative impact on whipping cream thickness and whipped cream eating quality (no off taste, stickiness or unpleasant mouth coating). It has surprisingly been observed that acidification of the whipped cream through addition of acid fruit syrup gave far less graininess of the whipped cream, when adding HA gellan to the recipe. Furthermore, it was observed that it was possible to aerate low fat cream with addition of HA gellan while keeping an acceptable quality of the whipped cream. It has also been found that the whipping may be performed at a low temperature such as below 25° C. It has been found especially useful to use an increased shear rate gradient.

[0018]The invention further relates to use of high acyl gellan or use of a whipping agent additive as disclosed herein for improving storage stability of an aerated whipping cream.

Problems solved by technology

Producing a good imitation cream with short whipping time, good overrun, a firm and stable foam and a good mouth-feel is not easily accomplished.

However, the conditions for having good whipping properties, namely partly destabilization of the emulsion, also have a negative impact on the storage stability of the imitation cream, seen as a thickening of the cream in the bottle / container.

This thickening can be so severe that the cream cannot be poured out of the container, and in some cases the whipping performance is also lost.

However, the whipping properties (overrun and whipped cream firmness) are then reduced.

Whipping cream stability in the bottle and good whipped cream properties have hitherto been conflicting properties, improving the one leading to worsening of the other.

In many countries the tradition of adding acid fruit syrup to the cream during or after the whipping process have further created quality issues in the whipped cream like graininess, foam collapse and extreme firmness, giving very poor spreadability.

This has also proven very difficult, as the component fat is an essential part in creation and stabilization of whipped creams.

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