In whipped creams, a shorter optimum whipping time (top), higher fat coalescence degree, higher firmness and higher stability were detected as sugar concentration increased.
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IntroductionWhipped cream, a popular dairy product, is broadly used in desserts, cakes and other products after aeration [
| Sample | Sugar Level (wt%) | top (s) | Overrun (%) | Firmness (N) | Serum Loss (%) |
|---|---|---|---|---|---|
| Creams-glucose | 10 | 980 ± 15 d,x | 264 ± 13 a,x | 1.25 ± 0.10 a,x | 26.09 ± 1.92 d,x |
| 15 | 611 ± 9 c,x | 276 ± 10 a,x | 2.01 ± 0.09 b,x | 10.26 ± 0.51 c,x | |
| 20 | 447 ± 5 b,x | 335 ± 7 c,x | 2.61 ± 0.06 c,x | 6.31 ± 0.21 b,x | |
| 25 | 433 ± 5 b,x | 327 ± 10 b,c,x | 3.14 ± 0.03 d,x | 0.42 ± 0.15 a,x | |
| 30 | 390 ± 4 a | 306 ± 4 b,x | 3.82 ± 0.10 e,x | 0.23 ± 0.11 a,x | |
| Creams-corn syrup | 10 | 1033 ± 17 e,y | 376 ± 4 e,y | 1.23 ± 0.03 a,x | 35.50 ± 1.13 d,y |
| 15 | 838 ± 13 d,y | 330 ± 6 d,y | 2.02 ± 0.02 b,x | 20.81 ± 1.04 c,y | |
| 20 | 758 ± 10 c,y | 300 ± 6 c,y | 2.60 ± 0.09 c,x | 14.12 ± 0.87 b,y | |
| 25 | 711 ± 12 b,y | 261 ± 4 b,y | 3.06 ± 0.02 d,y | 0.54 ± 0.17 a,x | |
| 30 | 510 ± 14 a,y | 235 ± 9 a,y | 3.19 ± 0.03 d,y | 0.28 ± 0.13 a,x |
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Zeng, Y.; Zeng, D.; Liu, T.; Cai, Y.; Li, Y.; Zhao, M.; Zhao, Q. Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams. Foods 2022, 11, 1195. https://doi.org/10.3390/foods11091195
Zeng Y, Zeng D, Liu T, Cai Y, Li Y, Zhao M, Zhao Q. Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams. Foods. 2022; 11(9):1195. https://doi.org/10.3390/foods11091195
Zeng, Yongchao, Di Zeng, Tongxun Liu, Yongjian Cai, Yonghao Li, Mouming Zhao, and Qiangzhong Zhao. 2022. “Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams” Foods 11, no. 9: 1195. https://doi.org/10.3390/foods11091195 Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details
How does BROWN SUGAR whipped cream taste?|Back to Basics| Cayla Jordan TV
FAQ
Does sugar affect whipping cream?
What does adding sugar to whipping cream do?
Does sugar stabilize whipped cream?
Will whipping cream thicken without sugar?
Does whipped cream have added sugar?
First of all, it’s important to know what kind of whipped cream we are talking about here. Unsweetened, homemade whipped cream typically does not contain added sugar. The keyword here is “added.” It is made by whipping chilled heavy cream until it thickens and forms stiff peaks, without any additional sweeteners.
What are the nutritional values of whip cream?
The whipped cream is a source of choline and fat-soluble vitamins such as, vitamins A, D, E, and K which are present in milk fat. The vitamins from whole milk can help to prevent osteoporosis and promote a good vision. However whipped cream is very rich in calories, each 100 grams of whipped cream contains approximately 300 calories, 30 grams of lipids and 20 grams of carbohydrates, thus it should be consumed in moderation.
Can I skip adding sugar to whipped cream?
If you’re looking to control your sugar intake or prefer unsweetened whipped cream, you can skip adding sugar altogether. The natural sugars present in the heavy cream itself are minimal and do not significantly contribute to the overall sweetness of the whipped cream.
What happens when whipped cream is whipped?
In a nutshell, whipped cream is heavy cream which has been whipped until it becomes light and fluffy. Chemically speaking, what happens when you whip cream is that the air gets trapped between a sort of network of fat droplets, and the cream becomes fluffy and roughly doubled in volume. 10 Common Mistakes to Avoid when Making Whipped Cream.