STABILIZED VEGETABLE WHIPPING CREAM

Abstract

A protein free vegetable whipping cream comprising an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose maintains low viscosity during storage and has excellent whipping properties.

Claims

1. A protein free vegetable whipping cream, wherein: the whipping cream comprises: 4-35% by weight of fat, 0.2-0.5% by weight of an anionic emulsifier, and 0.05-1% by weight of a low viscosity hydroxypropylmethyl cellulose (HPMC) with a viscosity of 20-1000 cP in a 2% aqueous solution at 20 C.; and the whipping cream has a rheology at 5 C. in the linear viscoelastic region by a complex modulus below 25 Pa.

2. The whipping cream according to claim 1, comprising 0.2-0.5% by weight of the low viscosity HPMC.

3. The whipping cream according to claim 1, comprising 0.3-0.5% by weight of the anionic emulsifier.

4. The whipping cream according to claim 1, wherein the anionic emulsifier is sodium stearoyl lactylate (SSL).

5. The whipping cream according claim 1, in which the fat is based on vegetable oils selected from the group consisting of coconut oil, palm kernel oil, palm oil, peanut oil, soybean oil, rapeseed oil, sunflower seed oil, cotton seed oil, olive oil, corn oil or grape seed oil, including fractionated, partially hydrogenated or fully hydrogenated versions of these oils.

6. (canceled)

7. The whipping cream according to claim 1, wherein the ratio between the anionic emulsifier and the low viscosity HPMC is between 1:3 and 8:1.

8. The whipping cream according to claim 1, further comprising one or more ingredients selected from the group consisting of: hydrocolloids selected from the group consisting of high acyl gellan, low acyl gellan, guar gum, locust bean gum, alginate, carrageenan, pectin and xanthan gum; at least one other emulsifier selected from the group consisting of polyglycerol esters of fatty acids (PGE), polysorbates, monoglycerides, mono-diglycerides, lactic acid esters of mono- and diglycerides (lactems), diacetyltartaric scid esters of mono- and diglycerides (datems), citric acid esters of mono- and diglycerides (citrems), lecithins, sorbitan monostearates and combinations thereof; and sugars, sweeteners, bulking agents, flavours, and salts.

9. The whipping cream according to claim 1, comprising 17-35% by weight of fat.

10. (canceled)

11. The whipping agent additive according to claim 13, wherein the anionic emulsifier is sodium stearoyl lactylate (SSL).

12. The whipping cream according to claim 9, in which the fat is based on vegetable oils selected from the group consisting of coconut oil, palm kernel oil, palm oil, peanut oil, soybean oil, rapeseed oil, sunflower seed oil, cotton seed oil, olive oil, corn oil or grape seed oil, including fractionated, partially hydrogenated or fully hydrogenated versions of these oils.

13. A whipping agent additive comprising an anionic emulsifier and a low viscosity HPMC at a ratio of between 1:3 and 8:1.

14. The whipping agent additive according to claim 13, further comprising one or more ingredients selected from the group consisting of: hydrocolloids selected from the group consisting of high acyl gellan, low acyl gellan, guar gum, locust bean gum, alginate, carrageenan, pectin and xanthan gum; at least one other emulsifier selected from the group consisting of polyglycerol esters of fatty acids (PGE), polysorbates, monoglycerides, mono-diglycerides, lactic acid esters of mono- and diglycerides (lactems), diacetyltartaric scid esters of mono- and diglycerides (datems), citric acid esters of mono- and diglycerides (citrems), lecithins, sorbitan monostearates and combinations thereof; and sugars, sweeteners, bulking agents, flavours, and salts.

15. (canceled)

16. A method for improving the stability of a protein-free vegetable whipping cream under fluctuating conditions during filling, transportation, or storage, wherein the method comprises adding the whipping agent additive of claim 13 to the protein-free vegetable whipping cream.

17. A method for improving the stability of a protein-free vegetable whipping cream under conditions of fluctuating fat crystallization behaviour, wherein the method comprises adding the whipping agent additive of claim 13 to the protein-free vegetable whipping cream.

18. A method for improving the stability of a protein-free vegetable whipping cream having a fat content of less than 26% (by weight), wherein the method comprises adding the whipping agent additive of claim 13 to the protein-free vegetable whipping cream.

19. A method for providing low viscosity to a protein free vegetable whipping cream during storage, wherein the method comprises adding the whipping agent additive of claim 13 to the protein-free vegetable whipping cream.

20. The whipping cream according to claim 1, comprising 20-35% by weight of fat.

21. A whipping agent additive according to claim 13, wherein: the whipping agent additive further comprises HA gellan, and the ratio of HA gellan to the low viscosity HPMC is between 0.025 to 0.7.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0020] FIG. 1 shows the particle size distribution in the cream samples prepared in Example 1.

[0021] FIG. 2A shows strain sweep curves (G*) of the cream samples prepared in Example 1.

[0022] FIG. 2B shows strain sweep curves (phase angle ) of the cream samples prepared in Example 1.

[0023] FIG. 3 shows the solid fat content (SFC) of the cream samples prepared in Example 2 as a function of temperature.

[0024] FIG. 4 shows the particle size distribution of the cream samples prepared in Example 2.

[0025] FIG. 5 shows strain sweep curves (G* and phase angle ) of the cream samples prepared in Example 2.

[0026] FIG. 6 shows the particle size distribution in the cream samples prepared in Example 3.

[0027] FIG. 7 shows strain sweep curves (G* and phase angle ) of the cream samples prepared in Example 3.

DETAILED DESCRIPTION OF THE INVENTION

Definitions

[0028] In the present context, the term whipping cream means an o/w emulsion, which can be aerated by whipping, whereby fat globules collide and partially coalesce, forming aggregates or clusters that stabilise the foam structure. A vegetable whipping cream is an o/w emulsion, where the fat is vegetable fat or predominantly vegetable fat.

[0029] In the present context, the term protein free vegetable whipping cream is well known in the marked as a vegetable whipping cream with low levels of special proteins, like gelatin and acid tolerant protein. It is defined as containing less than 0.3% protein or no protein, which is whipped cold (whipped cream) or alternatively during freezing (soft serve and ice cream). Protein free vegetable whipping cream is produced by substituting protein with other additives that possess similar properties.

[0030] In the present context, a low viscosity HPMC is defined as a HPMC type characterized by having a viscosity of 20 cP to 1000 cP when measuring the viscosity of a 2% aqueous solution of HPMC at 20 C., and furthermore characterized by having a hydroxypropyl content of 3-12% and a methoxyl content of 19-30% (in accordance with current FCC).

[0031] In the present context, the term whipping agent additive is intended to mean a mixture of substances, some with interfacial properties that due to their adsorption dynamic and their presence at the gas-liquid interface and/or fat-liquid interface and/or ability to desorb protein from the fat globule surface will facilitate the uptake and stabilisation of gas cells when the product that contains the whipping agent is aerated. Also the whipping agent additive may contain one or more ingredients selected from the group consisting of hydrocolloids, triglycerides, sugars, sweeteners, bulking agents, e.g. maltodextrin or polydextrose, flavours, salts and up to 0.3% by weight of protein.

[0032] In the present context the term emulsifier means one or more chemical additives that encourage the suspension of one liquid in another, as in the mixture of oil and water in margarine, shortening, ice cream, and salad dressing.

[0033] In the present context aeration means to increase overrun compared to a product with no air incorporated.

[0034] In the present context heat shock stability may be evaluated by any method known to the skilled person for example as described herein in the examples. Heat-shocked samples should mimic the quality that the final consumer may meet after prolonged storage of the whipping cream, contrary to fresh samples, which is the quality that the producer observes and evaluates shortly after production.

[0035] In the present context overrun is a measure of the volume of air whipped into the product. In the present context overrun may be measured by any method known to the skilled person for example as described herein in the examples for example by filling whipped cream in a 240 ml beaker and weighing the 240 ml beaker and calculating % overrun=100(2401.02/weight of foam)100. In one aspect, an acceptable overrun as measured according to this method is above 200%, more preferable above 250% and even more preferable above 300%.

Embodiments

[0036] The whipping cream of the invention may conveniently comprise 0.2-0.5% by weight of the anionic emulsifier and 0.05-1% by weight of the low viscosity HPMC. In a currently preferred embodiment, the whipping cream of the invention may comprise 0.2-0.5% by weight of the low viscosity HPMC.

[0037] In a currently preferred embodiment, the whipping cream of the invention may comprise 0.3-0.5% by weight of the anionic emulsifier. The anionic emulsifier is preferably sodium stearoyl lactylate (SSL). When the anionic emulsifier is SSL, the ratio between SSL and the low viscosity HPMC may be between 1:3 and 8:1, preferably between 1:2 and 2:1.

[0038] In a currently preferred embodiment, the low viscosity HPMC is characterized by a viscosity of 20-100 cP in a 2% aqueous solution at 20 C. in accordance with the FCC.

[0039] Furthermore, in one embodiment of the present invention, the HPMC preferably has a content of methoxyl groups from 28 to 30% and a content of hydroxypropoxyl groups from 7 to 12%. In another embodiment of the present invention the HPMC preferably has a content of methoxyl groups from 27 to 30% and content of hydroxypropoxyl groups from 4 to 7.5%.

[0040] The whipping cream of the present invention may comprise between 10% and 35% by weight of fat, preferably between 15% and 30% by weight of fat and more preferably between 20% and 25% by weight of fat.

[0041] In a specific embodiment, the whipping cream comprises a low amount of fat such as between 4% and 15% by weight of fat.

[0042] The fat used in the invention is triglycerides, based on vegetable oils preferably selected from the group consisting of coconut oil, palm kernel oil, palm oil, peanut oil, soybean oil, rapeseed oil, sunflower seed oil, cotton seed oil, olive oil, corn oil or grape seed oil, including fractionated, partially hydrogenated or fully hydrogenated versions of these oils.

[0043] In a currently preferred embodiment, the whipping cream of the invention has a rheology at 5 C. in the linear viscoelastic region characterized by a complex modulus below 25 Pa, in particular a rheology at 5 C. in the linear viscoelastic region characterized by a complex modulus below 10 Pa. Rheology determinations may be carried out as described in H. A. Barnes, J. F. Hutton and K. Walters, An introduction to Rheology, Chapter 3.5 (Oscillatory Shear), pp 46-50 (Elsevier Science B.V, 1996, Fourth Impression).

[0044] The whipping agent additive and the whipping cream may further comprise at least one other emulsifier, preferably selected from the group consisting of polyglycerol esters of fatty acids (PGE), polysorbates, monoglycerides, mono-diglycerides, lactic acid esters of mono-and diglycerides (lecterns), diacetyltartaric scid esters of mono- and diglycerides (datems), citric acid esters of mono- and diglycerides (citrems), lecithins, sorbitan monostearates and combinations thereof.

[0045] The whipping agent additive and whipping cream of the invention may comprise one or more ingredients selected from the group consisting of hydrocolloids, sugars, sweeteners, bulking agents, e.g. maltodextrin or polydextrose, flavours, salts and up to 0.3% by weight of a protein such as gelatin. Examples of hydrocolloids are preferably selected from the group consisting of high acyl gellan, low acyl gellan, alginate, carrageenan, guar gum, locust bean gum and xanthan gum.

[0046] In accordance with the findings of the present inventors, the present whipping agent additive may be used for improving the stability of a protein free vegetable whipping cream under fluctuating conditions during filling, transportation and storage. The present whipping agent additive may further be used for improving the stability of a protein free vegetable whipping cream under conditions of fluctuating fat crystallization behaviour. The present whipping cream may further be used for improving the stability and functionality of a protein free vegetable whipping cream with a fat content of less than 26% by weight, in particular a fat content of less than 20% by weight and preferably in creams with a fat content between 4% and 15% by weight (e.g. vegan soft serve (soft ice). The present whipping cream my further be used for providing low viscosity during storage of a protein free vegetable whipping cream.

[0047] In an embodiment, the present invention relates to a whipped cream which is an aerated whipping cream as disclosed herein. A method for aeration of a whipping cream to obtain a whipped cream may comprise the following steps: providing a whipping cream as disclosed herein, and aerating said whipping cream to obtain said whipped cream. The whipping of the cream may be performed by any method for whipping cream known by a person skilled in the art e.g. by whipping with a whisk, aeration in an industrial aeration equipment such as in a Mondo mixer or Hansa mixer type or aerated from an aerosol can.

[0048] The whipped cream may conveniently be used as a topping for dessert or cake decoration, as ice cream, soft ice, mayonnaise or dressing such as salad dressing.

EXAMPLES

Example 1

[0049] In example 1, protein free vegetable whipping cream was produced with the ingredients and additives specified in table 1.

[0050] Samples 41-43 have been added increasing concentrations of a high viscosity HPMC with viscosity in the range 2700-5040 cP.

[0051] Samples 44-46 have been added increasing concentrations of a high viscosity HPMC with viscosity in the range 11250-21000 cP.

[0052] The following process is used:

[0053] 1.Add flavor to water

[0054] 2.Melt fat to 70 C.

[0055] 3.Heat water to 65 C. in mixer tank and add the mixed dry ingredients, making sure the hydrocolloids are mixed into the sugar first

[0056] 4.Increase temperature to 70 C. and hydrate until HPMC is dissolved (10-20 min). Keep temp. at 70 C. during mixing

[0057] 5.Add fat phase to the water phase at full speed and mix for 2 min. Keep temperature at minimum 68 C. Then turn down to medium speed and mix for another 3 min.

[0058] 6.Premix on Silverson 5000 RPM/1 min. avoiding air intake.

[0059] 7.Keep product above 60 C. until UHT processing.

[0060] 8.UHT(THE) [0061] H1: 75 C. [0062] H2: 90 C. (30 sec) [0063] H3: 142/3 sec. [0064] C1: 75 C. [0065] Downstream Homogenisation (175/30) [0066] C2: 45 C. [0067] C3: 20 C. [0068] Glycol: 8 C.

[0069] 9.Fill in 8 bottles

[0070] The ingredients and additives used in the creams are shown in table 1.

TABLE-US-00001 TABLE 1 Journal DK23233 4(DK) 41, 42, 43, 44, 45, 46, 47, 48, 49 (Ingredients in %) Journal DK23233 4(DK) 41-49 41 42 43 44 45 46 47 48 49 Ecolad 3201 38 % 25.200 25.200 25.200 25.200 25.200 25.200 25.200 25.200 25.200 SP****** Water (de-ionised) % 59.545 59.545 59.545 59.545 59.545 59.545 59.545 59.545 59.545 Vanilla flavour % 0.050 0.050 0.050 0.050 0.050 0.050 0.050 0.050 0.050 507441 T Sucrose % 13.000 13.000 13.000 13.000 13.000 13.000 13.000 13.000 13.000 Neosorb P60- % 1.000 1.000 1.000 1.000 1.000 1.000 1.000 1.000 1.000 Sorbitol * Sodium chloride % 0.100 0.100 0.100 0.100 0.100 0.100 0.100 0.100 0.100 dendritic Trisodium citrate % 0.070 0.070 0.070 0.070 0.070 0.070 0.070 0.070 0.070 Grindsted Gellan % 0.035 0.035 0.035 0.035 0.035 0.035 0.035 0.035 0.035 DAI 90** Phosphate- % 0.100 0.100 0.100 0.100 0.100 0.100 0.100 0.100 0.100 Disodium, Anh Dimodan HP** % 0.500 0.500 0.500 0.500 0.500 0.500 0.500 0.500 0.500 GRINDSTED SSL P % 0.300 0.300 0.300 0.300 0.300 0.300 0.300 0.300 0.300 55 Veg** Benecel E4M % 0.100 0.200 0.400 (HPMC)*** Methocel K15M % 0.100 0.200 0.400 (HPMC)**** AnyAddy BN50 % 0.100 0.200 0.400 (HPMC)***** Total % 100 100 100 100 100 100 100 100 100 * Suppler: Roquette **Supplier: DuPont Nutrition and Health ***Supplier: Ashland ****Supplier: Dow Chemicals *****Supplier: Lotte Chemicals ******Supplier Efko, Russia

[0071] The samples have been evaluated after a heat-shock test, consisting of temperature fluctuations from 5 C. to room temperature (each temperature for 12 hours) for 3 days. Then samples were analysed for particle size distribution, using a Malvern Mastersizer 3000, and the rheology of the cream samples were evaluated on an Anton Paar Physica MCR 301 rheometer at 5 C., using the following analytical setup: Samples are measured at 5 C. in disposable aluminium cup C-CC27/D/AL and vane system ST22-4V-40. Samples are poured into disposable cups the day before measurement and stored at 5 C. until measurement the next day. A strain sweep was performed, with strains from 0.01% to 100% strain. The complex modulus G* and the phase angle was registered as a function of strain. Particle size distribution curves for the cream samples are shown in FIG. 1, and the strain sweep curves (with G* data) are shown in FIG. 2A and the strain sweep curves (with phase angle data) are shown in FIG. 2B.

[0072] Whipping of of the vegetable cream samples was done on a Hobart mixer at speed 3. The cream, bowl and whisk were cooled to 5 C. before whipping. 400 gram cream was whipped, while measuring torque on the bowl. This allowed following the firming or whipping profile of the cream during whipping. The whipping was stopped when the torque was not increased further during 10 seconds of whipping. In this way the cream was whipped to maximum firmness without over-whipping, which will typically lead to foam collapse (lower overrun).

[0073] Whipped cream samples were taken out, and overrun was determined. As whipped cream samples typically become firmer during the first period after whipping, firmness of the whipped creams was measured after 30 minutes (as a typical time for use after the whipping). The whipped cream firmness was measured at 5 C. on a Texture Analyzer TAXTpIus from Stable Micro Systems. A 1 inch plunger was pressed 10 mm into the whipped cream at speed 1 mm/second, and maximum force was detected. In table 2 is shown overrun and Texture analyzer max force for the whipped cream samples.

TABLE-US-00002 TABLE 2 Overrun and firmness of foam Overrun, Texture Sample % analysis, g DK23233-4(DK)-41HS 369.4 158.2 DK23233-4(DK)-42HS 344.1 166.6 DK23233-4(DK)-43HS 347.3 156.5 DK23233-4(DK)-44HS 351.1 180.3 DK23233-4(DK)-45HS 372.1 131.9 DK23233-4(DK)-46HS 322.0 125.3 DK23233-4(DK)-47HS 351.1 129.6 DK23233-4(DK)-48HS 368.9 147.8 DK23233-4(DK)-49HS 376.0 157.4

[0074] It can be concluded from FIG. 1 that all samples have a relatively narrow particle size distribution without strong fat aggregation or particle coalescence, indicating good emulsion to stability. However, it is also clear that the high viscosity type HPMC products at lower dosage gives a cream with a secondary peak between 1 and 20 m in particle size, whereas this is not the case for the low viscosity type of HPMC. The low viscosity HPMC thus is more efficient in creating a stable emulsion. From FIG. 2 it is seen that there is rather limited dosage effect of the HPMC products on the rheology. However, the low viscosity type HPMC (in this case AnyAddy BN50) gives much lower rheology of the cream, making it very easy to pour, whereas the high viscosity HPMC products create a gel-like appearance of the cream, which is also harder to pour. After whipping no major differences between samples are seen regarding overrun and firmness, in general meeting the targets for overrun (above 325 and preferably above 350% overrun). There is no clear effect of HPMC dosage on overrun and foam firmness, however there is a strong dosage effect on whipping speed, giving quicker whipping, when increasing HPMC dosage (for all HPMC types).

Example 2

[0075] In general vegetable whipping creams are very sensitive to variation in fat type/variation in SFC profile. Typically differences in SFC profile will give differences in emulsion stability, seen as a difference in tendency to fat agglomeration and/or partial fat coalescence, which again may affect cream rheology and whipping properties.

[0076] In example 2 the effect of different fat types on the whipping cream quality was investigated, using a high viscosity type HPMC (Benecel E4M). Benecel E4M is used in 0.3% (and not higher) to avoid too much gel-like structure of the cream, coming from the HPMC. The Ecolad 3201-38SP and Ecolad 3701-35 SP fats are supplied by Efko, and the Akotop P70 fat is supplied by Aarhus Karlshamn (AAK). The difference in solid fat content (SFC) between fat samples is shown in FIG. 3.

[0077] The process for producing the creams is identical to the process description in example 1. The recipe for the 3 cream samples with the 3 different fat types is shown in table 3.

TABLE-US-00003 TABLE 3 Journal DK 23233 4(DK) 4, 5, 6 (Ingredients in %) 4 5 6 EFKO 3701-35 SP % 25.100 EFKO 3201-38 SP % 25.100 Akotop P70 % 25.100 Water (deionized) % 59.345 59.345 59.345 Flavour Vanilla 507441 T % 0.050 0.050 0.050 Sucrose % 13.000 13.000 13.000 Sodium chloride dendritic % 0.100 0.100 0.100 Trisodium citrate % 0.070 0.070 0.070 Benecel E4M (HPMC) % 0.300 0.300 0.300 Grindsted Gellan DAI 90 % 0.035 0.035 0.035 Phosphate-Disodium, Anh. % 0.100 0.100 0.100 DIMODAN HP % 0.500 0.500 0.500 Neosorb P60-Sorbitol % 1.000 1.000 1.000 GRINDSTED SSt. P 55 Veg % 0.400 0.400 0.400 Total % 100 100 100

[0078] The creams were heat-shocked before analysis, and subsequently the cream samples were analyzed as described in example 1, including whipping on a Hobart mixer with torque and analysis of the whipped cream for overrun and foam firmness.

[0079] Particle size distribution of the creams is shown in FIG. 4. The rheology of the creams is shown in FIG. 5. Overrun and foam firmness results are shown in table 4.

TABLE-US-00004 TABLE 4 Overrun and firmness of foam Overrun, Texture Sample % analysis, g DK23233-4 (DK)- 99.8 115.9 4HS DK23233-4 (DK)- 409.9 145.2 5HS DK23233-4 (DK)- 371.1 261.8 6HS

[0080] It can be concluded from FIG. 4 that the sample (DK23233 4(DK) 6) with the highest melting fat (Ecolad 3701-35 SP) had a bi-modal particle size distribution with most of the particles being between 2 and 30 m. This clearly indicate strong fat aggregation and/or partial coalescence. The lower melting fats, Ecolad 3201-38 SP and Akotop P70, gave a mono-modal particle size distribution with the main part of the particles being less than 1 mm, indicating no fat agglomeration and/or fat partial coalescence. The fat agglomeration in sample DK23233 4(DK) 6 resulted in considerable higher cream rheology, as seen from FIG. 5, making the cream very difficult to pour. The samples showed differences in foam hardness, illustrating the difference in SFC between the fats. Sample DK233 4(DK) 6 showed extremely high foam firmness, making cake decoration difficult.

Example 3

[0081] Example 3 is a repetition of example 2 with 3 different fat types and including a low viscosity HPMC (AnyAddy BN50) instead of a high viscosity HPMC (Benecel 4M). In this case 0.4% AnyAddy BN50 was used, as this did not result in any rheology issues (see example 1).

[0082] The samples were processed and heat-shocked, as described in example 1. Subsequently the samples were analyzed before whipping, whipped and analyzed after whipping, as described in example 1.

[0083] The recipe is shown in table 5. Particle size distribution is shown in FIG. 6 and rheology is shown in FIG. 7. Overrun and foam firmness of whipped samples is shown in table 6.

TABLE-US-00005 TABLE 5 Journal DK23233 4(DK) 92, 93, 94 (ingredients in %) 9Z 94 96 Ecolad 3701 % 25.100 Ecolad 3201 % 25.100 Akotop P70 % 25.100 Water % 59.255 59.255 59.255 Vanilla FlavourS07441 T % 0.050 0.050 0.050 Sucrose % 13.000 13.000 13.000 Neosorb P60-Sorbitol % 1.000 1.000 1.000 Sodium chloride dendritic % 0.100 0.100 0.100 TRISODIUM CITRATE, POWDER-K % 0.070 0.070 0.070 (40) Phosphate-Disodium, anh. % 0.100 0.100 0.100 Gellan DAI 90 % 0.025 0.025 0.025 DIMODAN HP % 0.500 0.500 0.500 AnyAddy BN50 HPMC % 0.400 0.400 0.400 GRINDSTED SSt. P 55 % 0.400 0.400 0.400 Total % 100 100 100

TABLE-US-00006 TABLE 6 Overrun and firmness of foam Overrun, Texture Sample % analysis, g DK23233-4(DK)- 399.3 183.6 92HS DK23233-4(DK)- 392.9 111.3 94HS DK23233-4(DK)- 348.1 54.9 96H5

[0084] It can be concluded from FIG. 6 that all samples had a mono-modal particle size distribution with most of the particles being below 1 m. This clearly indicates a strong no fat agglomeration and/or partial coalescence. The cream rheology (G* in the linear visco-elastic region) was much lower than seen in example 2 with all samples having a G* value of around 10 Pa or lower. All samples looked low viscous and were easy to pour. All samples could be whipped to overrun around 350% or higher. The samples showed differences in foam hardness, illustrating the difference in SFC between the fats. Sample DK23233 (4)DK 96 (with the softest foam) was difficult to use for cake decoration). In conclusion, when comparing example 2 and 3, the low viscosity HPMC shows a stronger stabilizing effect on the cream emulsion with less fat agglomeration and/or fat partial coalescence, when varying the fat (varying SFC). On top the rheology (G*) is considerably lower, and the cream is much more pourable, independent on fat type. This is in line with the stronger stabilizing effect and lower G* (in the linear visco-elastic region) of cream with low viscosity HPMC, when comparing with high viscosity HPMC types, seen in example 1.

Example 4

[0085] Generally, reducing the fat content in a cream will have a strong negative effect on whipping properties, both overrun and foam firmness, seen already when lowering the fat content a few percent. As whipping performance in these recipe types is also related to high concentrations of anionic emulsifier, such as SSL, as well as HPMC, it could be interesting to see the robustness of the recipes with low viscosity HPMC against fat content variations.

[0086] Due to the cream emulsion robustness achieved when using low viscosity HPMC (according to examples 1, 2 and 3), it could be interesting to see if the cream is robust against variation to filling temperature and subsequent vibrations (simulating transport), evaluating robustness in relation to cream viscosity and whipping properties. Filling temperature robustness and robustness against subsequent vibrations will be a huge benefit for whipping cream producers, as quality deviations due to sensitivity to filling temperature and vibrations is very costly for the producers.

[0087] In example 4 the effect of different concentrations of fat in the cream was investigated, using a low viscosity type HPMC (AnyAddy BN50). Also, the effect of filling temperature and vibrations after filling was investigated.

[0088] The recipes are shown in table 7.

TABLE-US-00007 TABLE 7 Journal DK23233 4(DK) 102, 104, 105, 106, 107, 108 (ingredients in %) 102 104 106 107 108 Akotop P70 % 25.100 25.100 21.100 17.100 Water, deionised % 59.255 59.255 63.255 67.255 66.205 Flavour Vanilla % 0.050 0.050 0.050 0.050 0.100 507441 T Sucrose % 13.000 13.000 13.000 13.000 12.000 Neosorb P60- % 1.000 1.000 1.000 1.000 1.000 Sorbitol Sodium chloride % 0.100 0.100 0.100 0.100 0.100 dendritic Trisodium citrate % 0.070 0.070 0.070 0.070 0.070 Phosphate-Disodium, % 0.100 0.100 0.100 0.100 0.100 Anh Gellan DAI 90 % 0.025 0.025 0.025 0.025 0.025 Dimodan HP % 0.500 0.500 0.500 0.500 0.500 AnyAddy BN50 % 0.400 0.400 0.400 0.400 0.400 (HPMC) GRINDSTED % 0.400 0.400 0.400 0.400 0.400 SSL P 55 Veg Glu. syr. p. 32DE % 4.000 95% TS Litesse Two* % 8.000 Kristal/Kokoneutrex** 7.100 Total % 100 100 100 100 100 *Supplier: DuPont Nutrition & Health **Supplier: Arhus Karlshamn (AAK)

[0089] The following process was used:

[0090] 1.Add flavour to water

[0091] 2.Melt fat to 70 C.

[0092] 3.Heat water to 65 C. in mixer tank and add the mixed dry ingredients, making sure the hydrocolloids are mixed into the sugar first

[0093] 4.Increase temperature to 70-72 C. and hydrate for 10 min. (important to keep stirring). can be done outside a water bath as it will hold it's temp. well

[0094] 5.Add fat phase to the water phase at full speed and mix for 2 min. Then turn down to medium speed and mix for another 3 min.

[0095] 6.Premix on Silverson 5000 RPM/1 min. avoiding air intake.

[0096] 7.Keep product in 68 C. water bath, un till processing to keep it above 60 C. at all times.

[0097] UHT(THE)

[0098] H1: 75 C.

[0099] H2: 90 C. (30 sec)

[0100] H3: 142/3 sec.

[0101] C1: 75 C.

[0102] Downstream Homogenization (175/30)

[0103] C2: 45 C.

[0104] C3: 20 C.

[0105] Glycol: 8 C. (not used for trials 102filling at 20 C.)

[0106] After the processing and filling, part of the bottles of sample DK23233 4(DK) 102, filled at 20 C., is cooled to 5 C. on cold storage, without agitation, while another part of the bottles of sample DK23233 4(DK) 102 is cooled to 5 C. on cold storage, while at the same time vibrating the bottles on a horizontal shaker, IKA KS 130 Basic, with 80 rpm for 36 hours. Sample DK23233 (4) 104, being an identical recipe to DK23233 4(DK) 102, is stored directly on 5 C. cold storage, as done normally. Samples DK23233 4(DK) 106 and 107 are identical to DK23233 4(DK) 104 and treated the same way, except the fat content is now lowered from 26% to 22% and 18% respectively.

[0107] The samples DK 23233 4(DK) 102 (+/vibration), DK 23233 4(DK) 104, DK 23233 4(DK) 106 and DK23233 4(DK) 107 was subsequently analyzed in the following way: [0108] The cream viscosity was analyzed at 5 C., using a Brookfield with spindle S63, 30 rpm and measurement after 30 seconds. [0109] The cream was whipped at 5 C. on a Hobart mixer with torque, using a whisker and speed 3, until the torque reached maximum. Overrun was measured as described in example 1, and foam firmness was measured after approximately 10 minutes.

[0110] The results are shown in table 8.

TABLE-US-00008 TABLE 8 viscosity of cream and overrun and firmness of foam Whip OV Firmness Visc. Brookefield Trial No time % TAXT2 (g) S63/30 RPM/30 sec 102 Vibrating during cryst. 85 347 174.6 980 102 84 365 162.9 1050 104 76 340 140.1 803 106 82 352 133.1 755 107 87 366 101 635

[0111] From table 8 it can be concluded that viscosity and whipping performance (overrun and foam firmness) is relatively independent of filling temperature and vibration during crystallization on cold storage (DK23233 4(DK) 102(+/vibration) and DK23233 4(DK) 104), thus extreme robustness towards variation in filling conditions and transportation). Also, it can be concluded (DK23233 4(DK) 104, 106, 107) that even when lowering fat content from 26% to 22% and even 18% will results in unchanged overrun and still with a foam firmness that makes cake decoration possible.

[0112] Sample DK23233 4(DK) 108, produced with same whipping agent additive composition, including the low viscosity HPMC, but with much lower fat content (8% fat), based on coconut and glucose syrup and polydextrose (Litesse Two) addition, is a simulation of a soft serve recipe. When running the emulsion through a soft ice machine, an overrun of 82% was achieved, and very fine air incorporation was noticed.