The Effect of Stabilizers and Fat Content on Physical and Whipping Properties of Confectionary Cream

In whipping cream industry the recent trend is to reduce Cream fat content without any changes in physical and whipping properties. Stabilizers are widely used to improve physical and whipping properties of whipping cream. In this research, the effect of lecithin (0.1, 0.2 and 0.3%), carrageen an (0.01, 0.02 and 0.03%) and WP900 (0.1, 0.2 and 0.3%) was investigated on firmness, overrun, drainage and viscosity of 30% fat whipping cream. The best treatment (0.2 % lecithin) treated on 28% fat whipping cream too. By increasing in lecithin and carrageenan contents, the firmness of whipping cream significantly increased (P<0.05). WP900 did not significant affect on firmness (P<0.05). Lecithin and WP900 caused a stable overrun in all samples. 0.2% lecithin did not make a significant difference in 28% and 30% fat whipping cream (P<0.05).