Whipping creams

Whey protein Whilhelmy plate techniqi Whipped cream Whipped toppings Wliipping CTeain Whipworm Whisker reinforcements Whiskers... 

Gas Liquid Foam Soap lather, shaving cream, whipped cream. 

Foams are closely related to emulsions. In foams, the dispersed phase is not an oil or water, but it is a gas. One can use similar techniques for making foam and for making emulsions, and some of the properties are comparable. Foams are ubiquitous as well of course, the foam on beer is well known, but bread is a foam as well, as are ice cream, whipped cream, expanded polystyrene or styrofoam (which is a solid polymeric matrix with a large volume fraction of gas bubbles in it), and polyurethane foam, used, for example, for making mattresses. 

Emulsion stability is required in many dairy applications, but not all. In products like whipped cream and ice cream, the emulsion must be stable in the liquid form but must partially coalesce readily upon foaming and the application of shear. The structure and physical properties of whipped cream and ice cream depend on the establishment of a fat-globule network. In cream whipped to maximum stability, partially coalesced fat covers the air interface. In ice cream, partially coalesced fat exists both in the serum phase and at the air interface also, there is more globular fat at the air interface with increasing fat destabilization. Partial coalescence occurs due to the collisions in a shear field of partially crystalline fat-emulsion droplets with sufficiently-weak steric stabilization (low level of surface adsoiption of amphiphilic material to the interface per unit area). To achieve optimal fat crystallinity, the process is very dependent on the composition of the triglycerides and the temperature. It is also possible to manipulate the adsorbed layer to reduce steric stabilization to an optimal level for emulsion stability and rapid partial coalescence upon the application of shear. This can be done either by addition of a small-molecule surfactant to a protein-stabilized emulsion or by a reduction of protein adsorption to a minimal level through selective homogenization. 

A compressed gas used to expel the contents of containers in the form of aerosols. Chlorofluorocarbons were once widely used because of their nonflammability. The strong possibility that they contribute to depletion of the ozone layer of the upper atmosphere has resulted in prohibition of their use for this purpose. Other propellants used are hydrocarbon gases, such as butane and propane, carbon dioxide, and nitrous oxide. The materials dispersed include insecticides, shaving cream, whipping cream,andcosmeticpreparations. See ozone (note). 

Whipped cream UHT whipped cream Whipped topping... 

Products in aerosol cans are widely used in our society. We use hairsprays, mouth sprays, shaving cream, whipped cream, spray paint, spray cleaners, and many others. As in the case of most consumer products, chemistry plays an important role in making aerosol products work. 

CDs are effectively used for the removal of cholesterol fi-om animal products, such as eggs and dairy products with the need of nutrition properties. The immobilized /3-CD glass beads prepared by silanization and immobilization reaction can generate 41% of cholesterol removal in milk and a recycling efficiency of almost 100% [41]. It is also reported that the crosslinked fi-CD can obviously reduce the cholesterol and retain most of physicochemical and sensory properties of mayonnaise [42]. Another previous study has been carried out to estimate the functional properties of cholesterol-removed whipping cream by -CD, indicating that the cholesterol is almost eliminated and less time is needed for cream whipping, after the treatment of /3-CD [43]. 

Foams Ice cream, whipped cream and toppings, bearnaise, souffles, mousses, batters and doughs, aerated icing, aerated chocolate, champagne and beer foams... 

Chem. Descrip. Sorbitan stearate (Crill 3) and polysorbate 60 (Crillet 3) Uses Emulsifier for cake mixes (improves hydration, volume, and shelf life), confectionery coatings (antibloom agent), icingsAoppings (improves emulsification, volume), pastry fat emulsion stabilizer in calf starters, syn. creams, whipped desserts R ulatory UK clearance... 

Muddy water Indian ink Milk Mayonnaise Cosmetic creams Whipped cream... 

Casein and caseinate are utilized as food and also have nonfood uses. In food manufacturing they are used for protein enrichment and/or to achieve stabilization of some physical properties of processed meats, baked products, candies, cereal products, ice creams, whipping creams, coffee whiteners, and some dietetic food products and drugs. 

Light whipping cream (whipping cream)— This cream contains not less than 30% nor more than 36% milkfat. It is pasteurized, or ultrapasteurized, and it may be homogenized. 

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