Effect of protein concentration on the quality of whipped cream powder

The effects of protein concentration on quality of emulsified state of fat,results of spray drying,whipping properties and rheological properties were investigated. The study showed that:When the protein concentration increased from 0.9% to 2.1%,fat globules partial coalescence rate reduced rapidly to 0.9% and the particle size d4,3decreased from 0.47% to 0.37%,but the viscosity showed the opposite trend with increasing from 170 c P to 291 c P, the yield of spray drying increased, but the dispersibility of the powder became inferior slightly, the overrun and fat globules partial coalescence rate of powder declined during whipping,the one with 0.9% protein had the maximum overrun of 325.38%. At the same time,the elastic modulus G′ and viscous modulus G″ were higher,reaching equilibrium values of 7000 Pa and 900 Pa respectively,forming viscoelastic foams.