Abstract
Nondairy creams are more stable than dairy creams, especially in hot climates. This paper considers the reasons for this stability and which FA is most suitable for producing this effect in palm oil and palm kernel oil-based whipping cream. The results show that an increase in unsaturated FA, particularly oleic acid, can produce a more stable foam in whipping cream. This study also shows that an increase in iodine value has a positive impact on the stability of foam in nondairy whipping cream as well. This study points out the advantages of a palm oil-based whipping cream over commercial dairy whipping cream, particularly when the stability of the foam is important and the product is supposed to be consumed in hot weather.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Mulder, H., and P. Walstra, The Milk Fat Globule, Commonw. Agric. Bur., Farmham Royal, Buckinghamshire, England, 1974, p. 81.
Walstra, P., and R. Jennes, Dairy Chemistry and Physics, John Wiley & Sons, New York, 1984, pp. 32–34.
Muir, D.D., J.M. Banks, A.K. Powell, and A.W.M. Sweetsur, Milk Composition—Manufacturing Properties, Proc. Nutr. Soc. 42:385–397 (1983).
Thome, K.E., and G. Eriksson, The Foaming Properties of Cream. 1. Substances in Milk Increasing the Whippability of Creams, Milchwissenschaft 28:502 (1973).
Towler, C., Measurement of Whipping Properties of Cream and the Effect of Cream Variation on Whipping, N.Z. J. Dairy Sci. Technol. 21:79 (1986).
Babcock, C.J., The Whipping Quality of Cream, Bull. No. 1075, U.S. Department of Agriculture, Washington, DC, 1922, pp. 162–163.
Berger, K.G., The Use of Palm and Palm Kernel Oil in Ice Cream and Whipped Cream Products, paper presented at the Palm Oil Development Conference, Kuala Lumpur, Malaysia, October 11–15, 1988.
Towler, C., Cream Products for the Consumer, N.Z. Dairy Sci. Technol. 17:191–202 (1982).
Nesaretnam, K., N. Robertson, Y. Basiron, and C.S. Machphie, Application of Hydrogenated Palm Kernel Oil and Palm Stearin Whipping Cream, J. Sci. Food Agric. 61:401–407 (1993).
Divakaran, S., and A.C. Ostrowski, Fatty Acid Analysis of Fish Eggs Without Solvent Extraction, Aquaculture 80:371–375 (1989).
PORIM Test Methods, Palm Oil Research Institute of Malaysia, Kuala Lumpur, Malaysia, 1995.
Jones, D., Use, Misuse, and Role of Multiple-Comparison Procedures in Ecological and Agricultural Entomology, Environ. Entomol. 13:635–649 (1984).
Magidman, P., Fatty Acids of Cows' Milk. Techniques Employed in Supplementing Gas-Liquid Chromatography for Identification of Fatty Acids, J. Am. Oil Chem. Soc. 39:137–142 (1962).
Herb, S.F., Fatty Acids of Cows' Milk. B. Composition by Gas-Liquid Chromatography Aided by Other Methods of Fractionation, Ibid. 39:142–146 (1962).
Henika, R.G., The Use of Response Surface Methodology in Sensory Evaluation, Food Technol. (November):96–101 (1982).
deMan, J.M., Principles of Food Chemistry, Aspen Publishers, New York, 1999, p. 8.
Ezaki, M., M. Kobayashi, and T. Izumi, Production of Sterile Composite Emulsion, U.S. Patent 4,808,334 (1989).
Hidaka, H., K. Inayoshi, T. Nishimoto, and S. Yabuuchi, Fat Composition and Frothing Oil-in-Water Emulsion, U.S. Patent 6,228,417 (2001).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Shamsi, K., Che Man, Y.B., Yusoff, M.S.A. et al. A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability. J Amer Oil Chem Soc 79, 583–588 (2002). https://doi.org/10.1007/s11746-002-0526-2
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-002-0526-2