Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein

Figures & data

Figure1. SDS-polyacrylamide gel of: lane (1), protein molecular marker; and lane (2), MFGMP. The protein components of MFGMP were labelled according to Mather.^[17].

Figure 2. Effect of MFGMP levels on the particle size distribution of whipped cream.

Figure 3. Effect of MFGMP levels on the average particle size of whipped cream.

Figure 4. Effect of MFGMP level on the partial coalescence of fat in whipped cream.

Figure 5. Effect of MFGMP levels and whipping time on the overrun of whipped cream.

Figure 6. Frequency sweeps of whipped cream containing different MFGMP levels as a function of G′ (a) and G″ (b).

Figure 7. Effect of MFGMP levels on serum loss of whipped cream.

Figure 8. Effect of MFGMP levels on hardness (a), consistency (b), and viscosity (c) of whipped cream.

Palanuwech, J.; Potineni, R.; Roberts, R. F.; Coupland, J. N. A Method to Determine Free Fat in Emulsions. Food Hydrocolloids 2003, 17, 55–62. DOI: 10.1016/S0268-005X(02)00035-8.

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