Ma Yongzhe, Baek Chung Hun, Ma Sang Yong, Jung Mun Yhung
Department of Food Science and Biotechnology, Graduate School, Woosuk University, Wanju-Kun, Jeonbuk Province, Republic of Korea.
Department of Hotel Management and Culinary Arts, College of Food Science, Woosuk University, Wanju-Kun, Jeonbuk Province, Republic of Korea.
J Food Sci. 2024 Oct;89(10):6203-6216. doi: 10.1111/1750-3841.17310. Epub 2024 Aug 26.
Aerosol whipped cream, widely used in various foods, relies on solid fats rich in saturated fatty acids (SFAs) for stable gas entrapment. In this study, the potential of oleogels as a healthy fat substitute for formulating aerosol whipped cream was studied. The analysis focused on the effects of different types (beeswax [BW], rice bran wax [RW], and carnauba wax) and the quantities of wax on the properties of the aerosol whipped creams. The BW-oleogel-based aerosol whipped cream exhibited the highest foam ability and foam stability. The superior physical properties of the bees wax-oleogel were attributed to the higher overrun and height stability of its whipped cream compared to RW and carnauba oleogels. The 6% BW-whipped cream showed significantly higher overrun and cream stability. The 6% BW oleogel whipped cream contained 4.4 times lower SFAs than the dairy milk fat whipped cream. This study represents the first exploration into the feasibility of formulating oleogel-based aerosol whipped cream using liquid vegetable oil.
气雾剂鲜奶油广泛应用于各类食品中，它依靠富含饱和脂肪酸（SFA）的固体脂肪来稳定截留气体。在本研究中，对油凝胶作为一种健康脂肪替代品用于配制气雾剂鲜奶油的潜力进行了研究。分析聚焦于不同类型（蜂蜡[BW]、米糠蜡[RW]和巴西棕榈蜡）以及蜡的用量对气雾剂鲜奶油性质的影响。基于BW油凝胶的气雾剂鲜奶油表现出最高的发泡能力和泡沫稳定性。蜂蜡油凝胶优越的物理性质归因于其鲜奶油相比RW和巴西棕榈油凝胶具有更高的膨胀率和高度稳定性。6%BW鲜奶油的膨胀率和乳脂稳定性显著更高。6%BW油凝胶鲜奶油的饱和脂肪酸含量比乳脂肪鲜奶油低4.4倍。本研究首次探索了使用液态植物油配制基于油凝胶的气雾剂鲜奶油的可行性。
