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INFLUENCE OF TIME THICKENING ON THE WHIPPABILITY OF CREAMS
Author(s) -
SHIOYA TOSHIAKI,
KAKO MASATOSHI,
TANEYA SHIN'ICHI,
SONE TOSHIMARO
Publication year - 1981
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1981.tb01231.x
Subject(s) - globules of fat , viscometer , viscosity , shearing (physics) , shear rate , chemistry , food science , apparent viscosity , gelatin , milk fat , materials science , composite material , organic chemistry , linseed oil
Flow properties of creams containing milk fat (Cream A), vegetable fat (Cream C), and vegetable fat plus milk fat (Cream B) were determined with a coaxial cylinder viscometer for a wide range of shear rates. All creams examined showed time thickening. The viscosity increase with shearing time was expressed by two stage equations as follows: 11where η o and η t are cream viscosity at zero and t shearing time, K 1 and K 2 are rate constants and C 1 and C 2 are constants. The first stage (Eq. 1) was assumed to occur in the course of primary clustering of the independent fat globules, and the second stage (Eq. 2) was assumed to occur in the course of coagulation of the fat globule clusters. Both K 1 and K 2 increased as shear rate increased. At the same time, the whippability of each cream was determined with a household mixer to which was attached a strain gauge transducer unit for measuring consistency of the whipped creams. There was a tendency for a higher ratio of milk fat/vegetable fat in the creams to decrease the whipping time or to increase whippability of the creams. Correlations of stability, whippability, and flow properties were examined. A cream which was high stability showed a low K 1 value, and a cream which has high whippability showed a high K 2 value. K 1 and K 2 values at a suitable shear rate will be quite helpful in the determination of the physical properties of cream.