Rheological properties of whipping cream.pdf - Whipping cream is available as a liquid that converts to a gel\/foam structure when it is shaken in the

Rheological properties of whipping cream.pdf - Whipping...

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Whipping cream is available as a liquid that converts to a gel/foam structure when it is shaken in the container. Explain and draw (schematic diagram) the rheological profile of whipping cream. Whipping creams is an oil in water emulsion. The cream can be formed into a foam by the incorporation of air into the system. When you whip cream with a whisk, air is forcibly integrated into the cream, forming bubbles of gas that pop almost as quickly as they form; the surface tension of the cream simply isn't strong enough to entrap them. But, after a few minutes of being knocked around, the fat globules in the cream begin to destabilize as their protective phospholipid membranes are broken apart by the force
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  • Fall '09
  • Whipped cream

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