The study was carried out to investigate the development of cholesterol-removed whipping cream. Cream with 36% milk fat was treated for cholesterol removal with 10% β-cyclodextrin, 40℃ stirring temperature, 400, 800 and 1,200 rpm stirring speeds, and 10, 20 and 30 mins stirring time. The group of em...
The study was carried out to investigate the development of cholesterol-removed whipping cream. Cream with 36% milk fat was treated for cholesterol removal with 10% β-cyclodextrin, 40℃ stirring temperature, 400, 800 and 1,200 rpm stirring speeds, and 10, 20 and 30 mins stirring time. The group of emulsifier and stabilizer was selected 0.3% α-cellulose, 0.3% sugar ester, 0.2% avicell, 0.3% sodium alginate, and 0.3% sucrose for making the cholesterol-removed whipping cream and cholesterol-removed compound whipping cream. Viscosity, overrun, foam stability, lipid oxidation, sensory evaluation were measured for this study. In the first part of the study, the viscosity of cholesterol-removed whipping cream was the most suitable with 18,600 cps, the overrun percentage was the highest with 150%, and the foam stability was the most stable with 2.5ml defoamed cream when cholesterol removal from the cream was done with 10 min stirring time and 400 rpm stirring speed. The TBA values of cholesterol-removed whipping cream were initially 0.08 and 0.14 after 4 week storage at 4℃ for the sample. This result was similar to the control data. In sensory evaluation, the scores of texture, cream flavor, color and overall acceptability in samples were not significantly different from controls. In the second part of the study, cholesterol-removed compound whipping cream was studied. The overrun percentage was the highest with 150%, and the foam stability was the most stable with 1.0ml defoamed cream when the ratio of cholesterol-removed whipping cream and palm oil whipping cream was 8 : 2. TBA values of the cholesterol-removed compound whipping cream were initially 0.08 and 0.15 after 4 week storage at 4℃ for sample. This result was not significantly different from cholesterol- removed whipping cream. In sensory evaluation, the scores of texture, cream flavor, color and overall acceptability in samples were not significantly different from cholesterol-removed whipping cream. In conclusion, the cholesterol-removed whipping cream as well as cholesterol- removed compound whipping cream appeared to be stable under various experimental optimum conditions. Therefore, this study suggested the possibility of cholesterol-removed whipping cream in industry.
The study was carried out to investigate the development of cholesterol-removed whipping cream. Cream with 36% milk fat was treated for cholesterol removal with 10% β-cyclodextrin, 40℃ stirring temperature, 400, 800 and 1,200 rpm stirring speeds, and 10, 20 and 30 mins stirring time. The group of emulsifier and stabilizer was selected 0.3% α-cellulose, 0.3% sugar ester, 0.2% avicell, 0.3% sodium alginate, and 0.3% sucrose for making the cholesterol-removed whipping cream and cholesterol-removed compound whipping cream. Viscosity, overrun, foam stability, lipid oxidation, sensory evaluation were measured for this study. In the first part of the study, the viscosity of cholesterol-removed whipping cream was the most suitable with 18,600 cps, the overrun percentage was the highest with 150%, and the foam stability was the most stable with 2.5ml defoamed cream when cholesterol removal from the cream was done with 10 min stirring time and 400 rpm stirring speed. The TBA values of cholesterol-removed whipping cream were initially 0.08 and 0.14 after 4 week storage at 4℃ for the sample. This result was similar to the control data. In sensory evaluation, the scores of texture, cream flavor, color and overall acceptability in samples were not significantly different from controls. In the second part of the study, cholesterol-removed compound whipping cream was studied. The overrun percentage was the highest with 150%, and the foam stability was the most stable with 1.0ml defoamed cream when the ratio of cholesterol-removed whipping cream and palm oil whipping cream was 8 : 2. TBA values of the cholesterol-removed compound whipping cream were initially 0.08 and 0.15 after 4 week storage at 4℃ for sample. This result was not significantly different from cholesterol- removed whipping cream. In sensory evaluation, the scores of texture, cream flavor, color and overall acceptability in samples were not significantly different from cholesterol-removed whipping cream. In conclusion, the cholesterol-removed whipping cream as well as cholesterol- removed compound whipping cream appeared to be stable under various experimental optimum conditions. Therefore, this study suggested the possibility of cholesterol-removed whipping cream in industry.
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#β-Cyclodextrin 콜레스테롤제거 휘핑크림
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