Influence of locust bean gum/λ-carrageenan mixtures on whipping and mechanical properties and stability of dairy creams

The influence of locust bean gum (LBG)-lambda-carrageenan mixtures on whipping properties and rheological properties of whipped dairy cream was analysed as a function of the gum concentration. Whipping properties (time and overrun) and mechanical properties (creep compliance and extrusion tests) were studied on whipped cream immediately after whipping and after 24 h refrigeration (5 degrees C). The stabiliser mixtures in the studied concentration range confer a greater resistance to foaming to dairy cream by increasing the whipping time and reducing the overrun, as well as promoting a decrease of the elastic character and consistency of the whipped product as compared with the gum-free samples. Only for samples with the highest viscosity levels of the unwhipped emulsion, was there no observed significant (p>0.05) reduction of the foam solidity. Changes in mechanical parameters and overrun during chilled storage of the foam, were inhibited by the gums at weight percentages higher than 0.05 and so the higher the emulsion viscosity the greater the foam structure preservation. (C) 1999 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.