Consumers can now purchase creams with distinct whipping characteristics, thanks to Ultra-High Temperature (UHT) processing. Unlike conventional pasteurization, UHT treatment significantly affects the whipping time, volume, and overrun of cream.
This study compared the whipping properties of raw, pasteurized, and UHT-treated creams by examining factors like time to maximum volume, sell-by date, and overrun performance. UHT technology can extend shelf life but alters key characteristics of whipping creams.
What Are the Key Differences Between UHT and Pasteurized Whipping Cream?
Pasteurized and UHT creams exhibit considerable variation in whipping time and overrun. Pasteurized creams are treated at 80°C, providing a shorter shelf life of around three weeks. UHT creams, on the other hand, undergo processing above 135°C, offering a shelf life of several months. However, UHT processing may reduce the size of lipid globules to minimize separation, a step that can limit whipping efficiency.
In this study, whipping times varied from 1.6 minutes for raw cream to 3.4 minutes for UHT cream, with maximum overruns ranging from 141% in heavy UHT creams to 216% in creams with whipping aids.
How Do Stabilizers and Emulsifiers Affect Whipping Cream Texture and Stability?
Whipping cream’s desired airy texture is created by introducing air through whipping, forming a stable foam ideal for desserts and confectionery. To ensure the cream’s stability, producers often add stabilizers and emulsifiers. Common stabilizers like carrageenan or sodium alginate increase the viscosity, which prevents creaming and syneresis (liquid separation).
Emulsifiers, such as monoglyceride acetates and propylene glycol stearate, support the cream’s whipping performance by promoting fat agglomeration, essential for a stable foam.
What Role Do Imitation Creams and Powders Play in the Market?
Imitation whipped creams and powdered whipped toppings, widely used in baking and desserts, often form more stable foams than traditional creams.
These products use emulsions made from ingredients like skim milk powder and sodium caseinate combined with high-solid fats such as hydrogenated coconut oil. α-tending emulsifiers are key for these products, as they crystallize at the oil-water interface, enhancing stability during whipping.
Additionally, stabilizers like hydroxypropyl methylcellulose are sometimes used to increase the cream’s overrun.
In conclusion, the type of processing—whether pasteurization or UHT—alongside the inclusion of stabilizers and emulsifiers, significantly influences the whipping characteristics, texture, and shelf life of whipping creams.
