Whipped topping

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

Propylene Glycol Esters. These emulsifiers are formed by an alcoholysis reaction of propylene glycol and fatty acids, and are predominantly used in cakes, prepared mixes, whipped toppings, and breads (36). 

Products prepared from soy protein products and resembling chicken, ham, frankfurters, and bacon are available commercially. Soy protein isolates are used in place of milk proteins or sodium caseinate in products such as coffee creamers, whipped toppings, yogurt, and infant formulas (see Dairy substitutes). Soy protein products also are used in snacks and in baked foods. 

Used in baked goods (breads, cakes and cake mixes, cookies, crackers, snacks), pasta products, dairy-type products (beverage powders, coffee whiteners, whipped toppings), infant formulas, milk replacers for young animals, emulsified and coarsely ground meat items, meat analogues, hams, poultry breasts, dietary food items, and soup mixes and gravies. 

The composition of dairy substitutes is highly variable and generally represents the least-cost formulation consistent with consumer acceptance of the product. These imitations invariably have lower fat and protein levels than the dairy products that they are made to resemble. The gross compositions of filled milk, meUorine, synthetic milk, sour cream, coffee whiteners, whipped toppings, and cheese are Hsted in Table 10. A comparison of the composition of certain dairy products and their substitutes is presented in Table 11. 

Ingredient Whole milk A B C A B C A B Nondairy sour cream Liquid coffee whiteners Whipped toppings Cassinate-based cheese... 

Isolated soy proteins have also been used in whipped toppings. Soy-protein-based toppings have a lower protein concentration than caseinate-based toppings. Formulations ate adjusted to protein levels, and higher protein levels can result in off-flavors. Typical formulations for a Hquid frozen, prewhipped product are given in Table 18. 

It is used as a thickener in flans, custards, and puddings. It helps to keep whipped toppings foamy, and it thickens diet shakes and instant breakfast drinks. 

Whipped toppings, either gas dispenser or mechanical, present many problems in foam stabilization. Usually less fat is used in gas-dispensed types. All-vegetable protein whips are now on the market. The percentage of fat, emulsifiers, and gum stabilizers varies with the type of whipping and personal preference. 

Figure 38.19 shows the contour plots of the foaming behaviour, uniformity of air cells and the sweetness of a whipped topping based on peanut milk with varying com syrup and fat concentrations [16]. Clearly, fat is the most important variable determining foam (Fig. 38.19A), whereas com syrap concentration determines sweetness (Fig. 38.19C). It is rather the mle than the exception that more than one sensory attribute are needed to describe the sensory characteristics of a product. An effective way to make a final choice is to overlay the contour plots associated with the response surfaces for the various plots. If one indicates in each contour plot which regions are preferred, then in the overlay a window region of products with acceptable properties is left (see Fig. 38.19D and Sections 24.5 and 26.4). In the...

A. Abdullah, A.V.A Resurreccion and L.R. Beuchat, Formulation and evaluation of a peanut milk based whipped topping using response surface methodology. Lebensm. Wiss. Technol., 26 (1993) 162-166. 

Elysabeth s boy, Richard Grey, is dead. I sent him a scarlet whip-top from Sandwich, the day we were captured by Warwick s men. Once I met him, stale-drunk, outside a whorehouse in Southwark. You will not tell my mother he said. He was no more than Stephen s age. Stephen has a widowed mother with no love or care in her life but him Richard s mother was a queen. She loved him very much, but she had too much, too many, to care for besides. 

Whey protein concentrates (WPC), which are relatively new forms of milk protein products available for emulsification uses, have also been studied (4,28,29). WPC products prepared by gel filtration, ultrafiltration, metaphosphate precipitation and carboxymethyl cellulose precipitation all exhibited inferior emulsification properties compared to caseinate, both in model systems and in a simulated whipped topping formulation (2. However, additional work is proceeding on this topic and it is expected that WPC will be found to be capable of providing reasonable functionality in the emulsification area, especially if proper processing conditions are followed to minimize protein denaturation during their production. Such adverse effects on the functionality of WPC are undoubtedly due to their Irreversible interaction during heating processes which impair their ability to dissociate and unfold at the emulsion interface in order to function as an emulsifier (22). 

Functional properties, as considered from the point of view of the food processor, are those properties which impart desired physical characteristics to the products. For example, foam stability would be an important functional property to a producer of whipped toppings. From the perspective of the consumer, this functional property may contribute to satisfaction and lead to repeat purchases. Increasingly, however, the consumer is concerned with the nutritional impact of his purchases. Thus, the food industry will be pressured to expand its concept of functional properties to include nutritional considerations. Martinez (1) has recently suggested that functionality be defined as "the set of properties that contributes to the desired color, flavor, texture, and nutritive value of a product". In order to assess the nutritive value of a product, one must evaluate more than the presence of the nutrients one must evaluate nutrient bioavailability. 

Products which imitate and substitute for dairy foods such as nondairy coffee creamers, margarine, nondairy whipped toppings, imitation milk, and imitation and substitute cheeses have attained a sizable share of the market for traditional dairy foods (NDC 1983C). Although these products may be used by the consumer in place of traditional foods, they are not necessarily the same in nutritional value. 

Principal edible uses of these oik are found in cooking and salad oik frying oils margarine, mayonnaise, and salad dressings bakery, cake mix, and pie shortenings and whipped topping and other nondairv products, such as coffee creamers. 

Foaming Interfacial adsorption, Whipped toppings, ice Egg proteins,... 

Many food products (salad dressings, whipped toppings, ice cream etc.) are dispersed colloid systems, such as emulsions, suspensions or foams. Texture, structure and stability of these dispersions have fundamental importance for the food manufacturer. Our chapter presents new methods, most of them developed in our laboratory, and mechanisms which can be very helpful for the food researcher or developer. 

The structure and stability of foamed emulsions, such as whipped cream, ice cream or whipped toppings, strongly depend on the interparticle interactions and on the orientation of drops/particles at the foam films. Further development of the surface force balance and... 

The structure of whipped topping is thus completely different from that of whipped dairy or liquid imitation creams. In the latter systems the air bubbles appear to be covered in a monolayer of fat globules, which are rarely deformed and which protrude with a substantial part of their volume into the air phase of the bubbles. If large fat crystals are present, they are considered detrimental to foam stability, in contrast to whipped toppings6 (Figure 7). 

Figure 7 Left Surface of air bubbles (a) in whipped topping emulsion is completely covered with a thick layer of plate-siiaped fat crystals (c). w = water phase. Right Surface of air bubbles (a) of whipped imitation cream is covered with a monolayer of only slightly destabilized globules (f). Reprinted from reference 22, courtesy of Scanning Microscopy International.

The viscosity range varies, depending on the whippable emulsion system in question. In whipped toppings viscosity increases as soon as the topping powder is reconstituted in cold water. This is due to the formation and aggregation of hydrated fat crystals which will... 

Instant whipped cream is based on the same foam-stabilizing principles but is packaged as a liquid (emulsion) and a gas under very high pressure in an aerosol can (see the footnote to Section 15.5). When the can s valve is released, the tremendous gas expansion through a fine orifice drives the formation of the foam topping. In non-dairy instant whipped topping products the cream is replaced by vegetable oil, water, and a number of emulsifiers, stabilizers, and preservative. 

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