Effect of the proportion of anhydrous milk fat and cocoa butter substitute BL-41 on the stability of whipping cream

Effects of the proportion of anhydrous milk fat and cocoa butter substitute BL-41 on size distribution, surface protein content, partial coalescence of fat and apparent viscosity of the whipping cream were studied systematically. The results showed that with the increasing proportion of BL-41, the particle size, the partial coalescence of fat, and the apparent viscosity of whipping cream tended to firstly increase and then decrease. When the proportion of anhydrous milk fat and cocoa butter substitute BL-41 was 17.5 ∶17.5, the whipping cream got the maximum of particle size, partial coalescence of fat and apparent viscosity. The surface protein content of the whipping cream tended to firstly decrease and then increase. The whipping cream got the lowest surface protein content when the proportion of anhydrous milk fat and cocoa butter substitute BL-41 was 17.5 ∶17.5. As the storage time passed on, the particle size, the partial coalescence of fat, and the apparent viscosity of whipping cream increased gradually, whereas the surface protein content decreased gradually.