Effects of Different Emulsifiers on Soy Whipped Cream

This research took soybean oil body as raw material. The effects of different emulsifiers(soybean saponin,soy lecithin,soybean polysaccharide,tween 80)on the particle size distribution,viscosity,emulsion stability,whipping rate,and foaming stability of soy whipped cream were studied. The results showed that the emulsifier had a certain influence on the physical properties and whipping characteristics of the soy whipped cream. The soy whipped cream added with tween 80 had a smaller distribution of particle size,the ζ-potential was -30.3 mV,and the viscosity of soy whipped cream added with tween was smaller than those added with other emulsifiers(soybean saponin,soy lecithin and soybean polysaccharide),and the whipping rate of soy whipped cream added with tween was the highest,reaching 112.4%,but the foaming stability was 2.1%.Soy whipped cream added with soy emulsifier had similar emulsion properties,but the soy whipped cream added with soy lecithin had a higher whipping rate(134.5%)than the other two soy emulsifiers,while the soy whipped cream added with soybean polysaccharide had better foam stability(1.2%).