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

The invention provides a whipping agent additive that can be used to improve the aeration and stability of whipping creams, especially at lower temperatures. The additive uses high acyl gellan gum, which helps create more stable foils and improves whipping speed and firmness. It also reduces the negative impact on whipping cream texture and quality. The addition of acid fruit syrup can further enhance the stability of the whipped cream. Overall, this technology allows for efficient and high-quality whtto result in improved whipped food products.

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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