Functional Properties of Cholesterol-Removed Whipping Cream Treated by β-Cyclodextrin

• Published in: Journal of dairy science Vol. 86; no. 9; pp. 2767 - 2772
• Main Authors: Shim, S.Y., Ahn, J., Kwak, H.S.
• Format: Journal Article
• Language: English
• Published: Savoy, IL Elsevier Inc 01.09.2003; American Dairy Science Association
• Subjects: Animals; beta-Cyclodextrins; Biological and medical sciences; Chemical Phenomena; Chemistry, Physical; cholesterol; Cholesterol - chemistry; cholesterol removal; Cyclodextrins; Dairy Products - analysis; deemulsification; emulsifiers; Emulsifying Agents; emulsifying properties; foaming properties; food additives; food composition; Food Handling - methods; Food industries; food processing; functional properties; Fundamental and applied biological sciences. Psychology; lipid peroxidation; Milk and cheese industries. Ice creams; mixing; storage quality; Viscosity; volume; whipping cream; β-CD treatment; functional properties; cholesterol removal; TBA; whipping cream; β-CD treatment; β-CDβ; Whipping cream; Cyclodextrin; Dairy product; Lipids; Oxidation; Cholesterol; Rheological properties; β- CD treatment
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(03)73873-9

The present study was carried out to examine the changes in functional properties of cholesterol-removed whipping cream by β-cyclodextrin (β-CD) treatment. The cholesterol removal rate reached over 90% in cream before whipping in all conditions (different stirring time and speed) applied. The apparent viscosity of β-CD treated cream after whipping increased with increased stirring time and speed. Comparatively, the overrun percentage reached to 150%, and foam instability was measured as 2.5ml deformed cream with lower stirring time (10min) and speed (400rpm). The thiobarbituric acid value of cholesterol-removed whipping cream increased from 0.08 to 0.14 stored at 4°C during 4 wk; however, no difference was found compared with that of control. Above results indicated that β-CD treatment process for cholesterol removal did not show a profound adverse effect on functional properties of cream after whipping.