(Background and Purpose)
Sucrose Fatty Acid Esters (SE’s) are food emulsifiers that are manufactured from sucrose and fatty acid methyl esters. In the manufacture, distribution, and application of whipped cream, it is necessary to appropriately control the emulsification (emulsion stability) and demulsification (foaming property) of emulsions, which pose a very serious problem for whipped cream manufacturers. In addition, the whipped cream is recently required to maintain shape retention when distributed at ambient temperature. In this research, we evaluated the function of ” RYOTO Sugar Ester S-470 (HLB4, stearic fatty acid)” which launched a new product for emulsion stability, foaming properties, and shape retention of whipped cream.
(Results)
We prepared for oil in water emulsion using S-470 and evaluated the emulsion stability, foaming property, firmness, and shape retention of the whipped cream. As a result, the overrun and stiffness are increased in a short time. Moreover, the overrun of whipped cream with S-470 is relatively maintained until the hardness is increased to proper for whipping cream compared to that without SE. Specifically, it was also confirmed that hardness increased, and the appropriate hardness for whipped cream, before overrun decreased, indicating that both overrun and hardness can be achieved. Furthermore, the whipped cream with S-470 suggested that the function of shape retention under high temperature is granted even if it was above the melting point of fats for whipped cream.
(Discussion)
In this research, we consider the following two points as to the factors that gave these verification results to S-470. 1. In the whipped cream with S-470, the emulsion particle size and geometric conformation of the surfactant are well balanced, and both the whipped cream overrun and firmness are well balanced. 2. S-470 shifts the melting point of fats and oils to a higher temperature, which is thought to help the shape of whipped cream maintain under high-temperature conditions.
(Conclusion)
S-470 makes whipped cream not only get a good balance between overrun and hardness, but also improve shape retention therefore making it a suitable emulsifier for whipped cream.