Abstract
Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved using whipped topping are wide, which is determined by adding different ingredients. Owing to the chemical variability, colloid nature and raw material processing it is difficult to forecast whipped topping-based product quality factors. We report on the influence of added sugar-, protein- and oil-containing raw materials, solid particles and conditions (pH, temperature) on foaming and the texture of the whipped topping, where the foam structure is stabilized by partial coalescence. Foam systems were characterized in terms of overrun, stability, and firmness. The development of foam volume and firmness in the cocoa butter-based whipped topping systems was found to be strongly dependent on pH, temperature and the concentration of added food ingredients. Overall, these findings suggest that the properties of the whipped toppings are dependent on the ingredient colloid condition thus entailing whipped topping overrun. The addition of hydrophobic or hydrophilic ingredients, diluting the WT, lead to lower overrun. The whipped topping firmness depends both on the ingredient colloid condition and on the ingredient viscosity. Hydrophobic powders increase the whipped topping firmness, whereas hydrophilic ones decrease it. For viscous liquids and soft food materials, hydrophilic and hydrophobic behavior is less significant than the viscosity value for whipped topping firmness. Low-viscosity hydrophobic liquids can fully destroy the whipped topping structure. The chemometric grouping techniques, namely, principle component analysis (PCA) and hierarchical cluster analysis (HCA) were used to classify all the analyzed samples by the raw material impact on the whipped topping overrun and firmness. This approach enabled to identify six clusters, uniting the items that have similar influence on the whipped toppings foaming and texture. Moreover, four groups were singled out by the correlation between the added ingredient concentration and whipped topping firmness. The results are in line with the earlier findings based on the consideration of the whipped topping microstructure. The results of this research enable to select and prepare powder, o/w emulsion or liquid raw materials to improve product quality.
Similar content being viewed by others
References
Campbell GM (2016) Aerated foods. Encyclopedia of food and health, 1st edn. Elsevier, New York, pp 51–60
Dickinson E (2013) Stabilising emulsion-based colloidal structures with mixed food ingredients. J Sci Food Agric 93:710–721. https://doi.org/10.1002/jsfa.6013
Niranjan K, Silva SFJ (2008) Bubbles in Foods: Creating Structure out of Thin Air! In: Gutiérrez-López GF, Barbosa-Cánovas GV, Welti-Chanes J, Parada-Arias E (eds) Food engineering: integrated approaches. Food engineering series. Springer, New York, pp 183–192
Harper WJ, Hewitt SA, Huffman LM (2020) Model food systems and protein functionality. Milk proteins, 3rd edn. Elsevier, New York, pp 573–598
Hailing PJ, Walstra P (1981) Protein-stabilized foams and emulsions. CRC Crit Rev Food Sci Nutr 15:155–203. https://doi.org/10.1080/10408398109527315
Dickinson E (2006) Structure formation in casein-based gels, foams, and emulsions. Colloids Surfaces A Physicochem Eng Asp 288:3–11. https://doi.org/10.1016/j.colsurfa.2006.01.012
Dickinson E (2010) Food emulsions and foams: stabilization by particles. Curr Opin Colloid Interface Sci 15:40–49. https://doi.org/10.1016/j.cocis.2009.11.001
Brooker BE (1993) The stabilisation of air in foods containing fat—a review. Food Struct 12:115–122
Walstra P, Wouters JTM, Geurts TJ (2005) Dairy science and technology, 2nd edn. CRC Press, Boca Raton
Dickinson E (2007) Colloidal systems in foods containing droplets and bubbles. Understanding and controlling the microstructure of complex foods. Elsevier, New York, pp 153–184
Rybak O (2016) Milk fat in structure formation of dairy products: a review. Ukr Food J 5:499–514. https://doi.org/10.24263/2304-974x-2016-5-3-9
Lopez C (2018) Crystallization properties of milk fats. Crystallization of lipids. Wiley, Chichester, pp 283–321
Ho TM, Bhandari B, Bansal N (2020) Influence of Milk Fat on Foam Formation, Foam Stability and Functionality of Aerated Dairy Products. In: Truong T, Lopez C, Bhandari B, Prakash S (eds) Dairy fat products and functionality. Springer, Cham, pp 583–606
Petrut RF, Danthine S, Blecker C (2016) Assessment of partial coalescence in whippable oil-in-water food emulsions. Adv Colloid Interface Sci 229:25–33. https://doi.org/10.1016/j.cis.2015.12.004
Peltonen-Shalaby R, Mangino ME (1986) Compositional factors that affect the emulsifying and foaming properties of whey protein concentrates. J Food Sci 51:91–95. https://doi.org/10.1111/j.1365-2621.1986.tb10843.x
Fredrick E, Walstra P, Dewettinck K (2010) Factors governing partial coalescence in oil-in-water emulsions. Adv Colloid Interface Sci 153:30–42. https://doi.org/10.1016/j.cis.2009.10.003
Carr NO, Hogg WF (2005) Original Article A manufacturer’ s perspective on selected palm-based products. 14:381–386
Arboleya JC, Ridout MJ, Wilde PJ (2009) Rheological behaviour of aerated palm kernel oil/water emulsions. Food Hydrocoll 23:1358–1365. https://doi.org/10.1016/j.foodhyd.2008.10.007
Fredrick E, Heyman B, Moens K et al (2013) Monoacylglycerols in dairy recombined cream: iI. The effect on partial coalescence and whipping properties. Food Res Int 51:936–945. https://doi.org/10.1016/j.foodres.2013.02.006
Jiang J, Jing W, Xiong YL, Liu Y (2019) Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion. Food Hydrocoll 87:670–678. https://doi.org/10.1016/j.foodhyd.2018.09.005
Sharma A, Jana AH, Chavan RS (2012) Functionality of milk powders and milk-based powders for end use applications—a review. Compr Rev Food Sci Food Saf 11:518–528. https://doi.org/10.1111/j.1541-4337.2012.00199.x
Miller JN, Miller JC (2010) Statistics and chemometrics for analytical chemistry. Pearson Education Limited, Harlow
Kumar N, Bansal A, Sarma GS, Rawal RK (2014) Chemometrics tools used in analytical chemistry: an overview. Talanta 123:186–199. https://doi.org/10.1016/j.talanta.2014.02.003
Rodionova OE (2006) Chemometric approach to the study of large amounts of chemical data. Russ Chem J L:128–144
Goralchuk A, Omel’chenko S, Kotlyar O, et al (2016) Developing a model of the foam emulsion system and confirming the role of the yield stress shear of interfacial adsorption layers to provide its formation and stability. Eastern-European J Enterp Technol 3:11. https://doi.org/10.15587/1729-4061.2016.69384
Omelchenko S, Horalchuk A, Hrynchenko O (2014) Argumentation of emulsifier part in the recipe of foam and emulsion dairy products containing vegetable fats. Adv Sci J 2014:28–32. https://doi.org/10.15550/ASJ.2014.07.028
Hotrum NE, Cohen Stuart MA, van Vliet T, van Aken GA (2004) Spreading of partially crystallized oil droplets on an air/water interface. Colloids Surfaces A Physicochem Eng Asp 240:83–92. https://doi.org/10.1016/j.colsurfa.2004.03.015
Allen KE, Murray BS, Dickinson E (2008) Development of a model whipped cream: effects of emulsion droplet liquid/solid character and added hydrocolloid. Food Hydrocoll 22:690–699. https://doi.org/10.1016/j.foodhyd.2007.01.017
AOAC (1990) Official methods of analysis. Association of Official Analytical Chemists, Washington
Romesburg C (2004) Cluster Analysis for Researchers. Lulu Press, Morrisville
Lau K, Dickinson E (2006) Structural and rheological properties of aerated high sugar systems containing egg albumen. J Food Sci 69:E232–E239. https://doi.org/10.1111/j.1365-2621.2004.tb10714.x
Lau C, Dickinson E (2005) Instability and structural change in an aerated system containing egg albumen and invert sugar. Food Hydrocoll 19:111–121. https://doi.org/10.1016/j.foodhyd.2004.04.020
Lau C, Dickinson E (2007) Stabilization of aerated sugar particle systems at high sugar particle concentrations. Colloids Surfaces A Physicochem Eng Asp 301:289–300. https://doi.org/10.1016/j.colsurfa.2006.12.074
Raikos V, Campbell L, Euston SR (2007) Effects of sucrose and sodium chloride on foaming properties of egg white proteins. Food Res Int 40:347–355. https://doi.org/10.1016/j.foodres.2006.10.008
Allen KE, Dickinson E, Murray B (2006) Acidified sodium caseinate emulsion foams containing liquid fat: a comparison with whipped cream. LWT Food Sci Technol 39:225–234. https://doi.org/10.1016/j.lwt.2005.02.004
Kim H-J, Bot A, de Vries ICM et al (2013) Effects of emulsifiers on vegetable-fat based aerated emulsions with interfacial rheological contributions. Food Res Int 53:342–351. https://doi.org/10.1016/j.foodres.2013.04.027
Tovma L, Goralchuk A, Grinchenko O (2014) Stabilize the structureair-nuts semi products surfactants. Eastern-European J Enterp Technol 1:48. https://doi.org/10.15587/1729-4061.2014.20069
Denkov N (2004) Mechanisms of foam destruction by oil-based antifoams. Langmuir 20:9463–9505. https://doi.org/10.1021/la049676o
Linke C, Drusch S (2018) Pickering emulsions in foods—opportunities and limitations. Crit Rev Food Sci Nutr 58:1971–1985. https://doi.org/10.1080/10408398.2017.1290578
Goralchuk A, Grinchenko O, Gubsky S, et al (2017) Development of a model of steric stabilization of the air-nut semi-finished product structure. Eastern-European J Enterp Technol 3:11–17. https://doi.org/10.15587/1729-4061.2017.103941
Dickinson E (2015) Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability. J Colloid Interface Sci 449:38–45. https://doi.org/10.1016/j.jcis.2014.09.080
Wollgarten S, Yuce C, Koos E, Willenbacher N (2016) Tailoring flow behavior and texture of water based cocoa suspensions. Food Hydrocoll 52:167–174. https://doi.org/10.1016/j.foodhyd.2015.06.010
Boomgaard T, Vliet T, Hooydonk AM (1987) Physical stability of chocolate milk. Int J Food Sci Technol 22:279–291
Dickinson E (2019) Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions. Food Hydrocoll 96:209–223. https://doi.org/10.1016/j.foodhyd.2019.05.021
Sadahira MS, Rodrigues MI, Akhtar M et al (2018) Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose. LWT 89:350–357. https://doi.org/10.1016/j.lwt.2017.10.058
Ihara K, Habara K, Ozaki Y et al (2010) Influence of whipping temperature on the whipping properties and rheological characteristics of whipped cream. J Dairy Sci 93:2887–2895. https://doi.org/10.3168/jds.2009-3012
Moens K, Masum AKM, Dewettinck K (2016) Tempering of dairy emulsions: partial coalescence and whipping properties. Int Dairy J 56:92–100. https://doi.org/10.1016/j.idairyj.2016.01.007
Nguyen V, Duong CTM, Vu V (2015) Effect of thermal treatment on physical properties and stability of whipping and whipped cream. J Food Eng 163:32–36. https://doi.org/10.1016/j.jfoodeng.2015.04.026
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare no conflict of interest.
Compliance with ethics requirements
This article does not contain any studies with human or animal subjects.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Goralchuk, A., Gubsky, S., Omel’chenko, S. et al. Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis. Eur Food Res Technol 246, 1955–1970 (2020). https://doi.org/10.1007/s00217-020-03547-3
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-020-03547-3