Mechanism Of Sugars On Quality Of Non-dairy Whipped Cream And Development Of Sugar-reduced Whipped Cream

Non-dairy whipped cream,composed of vegetable fat,sugars,protein,stabilizers and emulsifiers,is a foamy system where air bubbles are dispersed in water and surrounded by a complex network.The popular application of whipped cream is the decoration of cakes and desserts.Glucose and corn syrup are the most commonly used sugars to stabilize whipped cream products in domestic market.The sugar content is generally between 25-30 wt%.The effects of sugars on quality of whipped creams were studied.In addition,the mechanism of sugars in whipped creams was analyzed;then maltodextrin and dietary fibers were used to replace compound sugars to improve the quality of sugar-reduced whipped cream.The main findings are as follows:The effects and mechanisms of the type and concentration of sugars on the stability of emulsion and quality of whipped cream were firstly investigated.In emulsions,higher concentration of sugar would decrease the droplet size,while the interfacial protein concentration and apparent viscosity of emulsions increased with the increase of sugar concentration.In whipped creams,shorter optimum whipping time(t_op),higher fat coalescence degree,firmness and stability were detected as sugar concentration increased.Compared with glucose,at the same sugar concentration,higher interfacial protein concentration and less shaped aggregates and coalescences were observed for the emulsions upon the addition of corn syrup,and the maltodextrin in corn syrup could promote the formation of continuous network,which caused lower degree of fat coalescence and lower G′of whipped cream.Moreover,creams with addition of 25-30 wt%glucose or corn syrup could be well stabilized.These results suggest that maltodextrin could improve the stability of emulsion and,thus has a potential use in low-sugar whipped cream.Then the effects of the DE values（dextrose equivalent）of maltodextrin and the ratio between maltodextrin and compound sugars on whipping properties and quality of sugar-reduced whipped cream（with a total sugar content of 18.6 wt%）were studied.At the same ratio between maltodextrin and compound sugars,with the increase of DE value,higher apparent viscosity of emulsions was observed,and shorter t_op,higher fat coalescence degree,overrun and firmness were detected.In addition,storage stability increased at first and decreased at last.Therefore,the DE values of 15-20 was selected as the optimized DE values.Under this condition,as the ratio between maltodextrin and compound sugars increased from0:20 to 3:17,the results indicated that the storage stability of whipped creams increased,but fine mouthfeel slightly decreased.However,when the ratio increased to 10:10,lower partial coalescence and coarser mouthfeel of whipped creams were observed.In summary,considering the actual production demand,when the ratio between maltodextrin and compound sugars was 3:17-5:15,the total sugar content of whipped creams was only about 70%of that of whipping cream products in domestic market.The formulations of sugar-reduced whipped cream were optimized by single-factor experiments and orthogonal experiment design.The addition of dietary fiber numbered D could improve the storage stability of sugar-reduced whipped cream（with a total sugar content of 20 wt%）,while the whipping properties and sensory evaluation seldomly affected.The optimal combination of formulations optimized by single-factor experiments was:0.8 wt%dietary fiber numbered D and 20.0 wt%compound sugars.The optimum result of formulations optimized by orthogonal experiment was as follows:0.3 wt%dietary fiber numbered D,3.0 wt%maltodextrin and 20.0 wt%for compound sugars.The sugar-reduced whipped creams prepared by the combination of four formulations was comparable to the overrun and storage stability of the product in domestic market,which has advantages in lower cost and relatively quality of sensory evaluation.This study reduces the energy of whipped cream,which is the theoretical basis for the development of sugar-reduced whipped cream.