Use of high acyl gellan in whipping cream

Abstract

Use of high acyl gellan in whipping cream.

Description

technical field [0001] The present invention relates to whipping cream, its aerated whipped cream, a whipping additive, a method for aerating whipping cream to obtain aerated whipped cream, and high acyl gellan gum or its The whipping additives are used to provide firmness to the aerated whipping cream and / or to accelerate the rate of aeration of the whipped cream and / or to reduce the degree of protein aggregation in the whipped cream at an acidic pH and / or to improve low-fat whipping The use of whipped cream for its aerated effect. Background technique [0002] Especially since vegetable whipping cream (also commonly called margarine or non-dairy cream) is widely used, there is a growing market demand for this product. While the final product of dairy whipping cream is more affected by seasonal changes, plant-based whipping cream is much less affected in this regard, which is an advantage in many applications. Additionally, plant-based whipping cream is significantly less...

AI Technical Summary

Problems solved by technology

To date, the stability of whipping cream in the bottle and the good properties of whipped cream have been conflicting properties, improving one leads to deterioration of the other

[0008] In many countries, the practice of adding acid fruit syrup to cream during or after whipping can further cause quality problems in whipped cream, such as sanding, foam collapsing and becoming extremely firm, resulting in spreadability of the cream very bad

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