The study explored the effect of different high-pressure homogenization (HPH) pressure (30-70 MPa) on the whipping characteristics of soybean oil body (SOB) cream. With the increase of HPH treatment, fat globules were further broken, and their adsorption on the interface was promoted, which further enhanced the stability of cream, leading to smaller particle size and higher apparent viscosity. Moreover, whipping performance of cream is the best at 30 MPa. Textural results showed that the hardness of bubble formed by cream whipping tended to increase and then decrease after homogenization. The analysis of sensory evaluation and principal component analysis (PCA) showed that the whipping cream with 30 MPa treatment had the highest total score. Therefore, low HPH pressure could likewise improve the whipping characteristics of SOB cream. It provided the theoretical support for the production and application of high whipping performance and low trans-fat cream.
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| http://dx.doi.org/10.1016/j.foodchem.2024.142450 | DOI Listing |
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