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Food Chemistry 131 (2012) 748753

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Food Chemistry
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Effect of homogenisation and storage time on surface and rheology properties of whipping cream
Zhao Long a, Mouming Zhao a,c, Qiangzhong Zhao a,, Bao Yang b, Liya Liu a
a

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China c State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
b

a r t i c l e

i n f o

a b s t r a c t
The effects of homogenisation pressure and storage time on the droplet characteristics, surface protein concentration and rheological properties of whipping cream were investigated in this work. The droplet size distribution was in a range of 0.12017.378 lm when homogenised once, and 0.07943.802 lm when homogenised twice. With the increase in homogenisation pressure, the mean droplet diameter shifted toward a smaller size and dispersion index. The homogenisation pressure change from 20 to 50 MPa resulted in a reduction of the surface protein concentration. As the time increased, the surface protein concentration declined, and a higher pressure led to its decline to a lesser extent. All the emulsions exhibited a shear-thinning and gel-like behaviour with the elastic modulus higher than the viscous modulus. When increasing the homogenisation pressure, the gel-like behaviour was more pronounced in both homogenisation systems. The HerschelBulkley model was able to describe well the rheological characteristics. 2011 Elsevier Ltd. All rights reserved.

Article history: Received 30 March 2011 Received in revised form 15 May 2011 Accepted 12 September 2011 Available online 17 September 2011 Keywords: Whipping cream Homogenisation pressure Droplet size distribution Surface protein concentration Rheology

1. Introduction Emulsions are complex and inherent thermodynamic unstable systems, composing of a liquid dispersed in another immiscible liquid phase. Whipping cream is a representative emulsion of oil in water with a higher oil content (typically 3040%) than traditional dairy products. It brings more instability via creaming, coalescence and occulation. Whipping cream can be whipped to make decoration for desserts and cakes or to prepare a creamy coffee. The unwhipped cream can be used to cook western dishes or soups. It should be stable during storage and simultaneously have a good whippability to produce rm and a stable foam when whipped (Tual et al., 2006; Zhao et al., 2009). Homogenisation is widely used in food, pharmacy and biotechnology industry as a method for emulsication, dispersion, mixing or disruption. Raw materials enter the homogenising valve region with high pressure and low ow velocity, then the ow velocity increases sharply and the pressure decreases accordingly. The materials are subjected to intense cavitation, shear and turbulent ow resulting from pressure difference, and are crushed into small fragments (Floury, Desrumaux, & Lardires, 2000; Innocente, Biasutti, Venir, Spaziani, & Marchesini, 2009; Roach & Harte, 2008; Sandra & Dalgleish, 2005; Zamora, Ferragut, Jaramillo, Guamis, & Trujillo,
Corresponding author. Tel./fax: +86 20 87113914.
E-mail address: qzzhao@scut.edu.cn (Q. Zhao). 0308-8146/$ - see front matter 2011 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodchem.2011.09.028

2007). When applied in food emulsions, homogenisation can often decrease the droplet size (Perrechil & Cunha, 2010) and narrow the droplet size distribution. Moreover, during homogenisation the proteins adsorb from the continuous phase to the newly formed oil surface against droplet occulation and coalescence, thus limiting the phase separation and providing with a longer shelf life and better texture. The effect of homogenisation on emulsion has been reported in many published works, most of which are centred on high pressure or ultra-high pressure homogenisation (Biasutti, Venir, Marchesini, & Innocente, 2010; Cansell et al., 2009; Lee, Lefvre, Subirade, & Paquin, 2009; Pereda, Ferragut, Quevedo, Guamis, & Trujillo, 2007); there are few works comparing homogenisation once and twice at different pressures under conventional pressure homogenisation (no more than 50 MPa). Conventional pressure homogenisation is widely used in industrial production of whipping cream. Therefore, it is important to pay attention to the properties of whipping cream under conventional pressure homogenisation, and to understand the mechanism of conventional homogenisation pressure in whipping cream. The objective of this study was to evaluate the inuence of conventional homogenisation pressure (passed through the homogeniser once or twice) on the droplet size distribution of whipping cream during storage. The surface protein concentration and the rheology properties as a function of the homogenisation and storage time were also evaluated.

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2. Materials and methods 2.1. Materials Sodium caseinate (95% of protein content) and whey protein isolate (85% of protein content) were obtained from New Zealand Milk Products Co. (Santa Rosa, CA). Xanthan gum (food grade) was kindly donated by the Rhodia Group (Shanghai, China). Guar gum was obtained from Habgen Guar gums Ltd. (Karachi, Pakistan). Carrageenan and sorbitan monostearate were purchased from Danisco (China) Co., Ltd. (Kunshan, China). Sucrose ester (S1170) was donated by Mitsubishi Chemical Co. (Tokyo, Japan). Disodium hydrogen phosphate was obtained from Guangzhou Reagent Company (Guangzhou, China). Anhydrous milk fat was purchased from Nestle Shuangcheng Ltd. (Heilongjiang, China). Sucrose was purchased from a local supermarket. 2.2. Emulsion preparation The emulsion consisted (all in mass proportion) of 36% anhydrous milk fat, 2.3% milk protein (the ratio of casein to whey protein isolate was 3:1), 3.5% sucrose, 0.3% disodium hydrogen phosphate, emulsiers composed of sorbitan monostearate (0.2%) and sucrose ester (0.052%), and stabilisers composed of xanthan gum (0.06%), guar gum (0.08%) and carrageenan (0.03%). The water phase contained sucrose and distilled water. The oil phase comprised of anhydrous milk fat, whey protein isolate, casein, disodium hydrogen phosphate, sorbitan monostearate, sucrose ester, xanthan gum, guar gum and carrageenan. The water phase was then poured into the water phase and the mixture was stirred at 300 rpm and 60 C for 30 min for complete hydration, then immediately homogenised using a 2-stage single-piston homogenizer (APV-1000, Albertslund, Denmark) under a series of homogenisation pressures (10, 20, 30, 40, 50, 20 + 20, 20 + 50, 50 + 20 and 50 + 50 MPa, where 10 MPa means homogenised at 10 MPa once, and 20 + 50 MPa means rstly homogenised at 20 MPa and then repeated at 50 MPa), 10% of total pressure was maintained over the second valve. After homogenisation the mixtures were lled and sealed in bottles, then sterilised using a LDZX-30KBS vertical heating pressure steam sterilizer (Shanghai Shen An Medical Instrument Factory, Shanghai, China); the sterilisation conditions were 10; 20, or 3 min at 115 C. After sterilisation, the samples were subsequently cooled to room temperature in a water bath. The emulsions were measured after storage at 4 C for 1, 7, 15 and 30 d, respectively. After sterilisation the oil phase and the water phase were immediately separated when homogenised at 10 MPa, so the properties of this sample were not determined. 2.3. Droplet size distribution A Malvern MasterSizer 2000 (Malvern Instruments Co. Ltd., Worcestershire, UK) was used to determine the droplet size distribution and average diameter of whipping creams after storing for 1, 7, 15 and 30 d at 4 C, and each sample was measured in triplicate. The refractive index and adsorption of the dispersed phase were set as 1.414 and 0.001, respectively, and the refractive index of the continuous phase was 1.330 (Zhao, Zhao, Yang, Cui, 2009). The emulsion in the sample chamber was diluted 1000-fold with distilled water. When taking of the samples, the upper was sampled at 1 cm down from top, the media was sampled at middle, and the bottom was sampled at 1 cm up from the bottom. The volume weighted average diameter (d4,3 lm) and the dispersion index (span) were calculated by Eqs. (1) and (2), respectively.

P 4 ni di d4;3 P 3 ni di d0:9 d0:1 span d0:5

1 2

where ni is the number of particles with the same diameter; di is the particle size. The d(0.1), d(0.5) and d(0.9) values are average sizes corresponding to the cumulative distribution at 10%, 50% and 90%, respectively. 2.4. Surface protein concentration The surface protein concentration of whipping cream was measured by the method of Zhao et al. (2009) with a slight modication. All the samples were centrifuged at 10000g for 30 min at 30 C in a temperature-controlled centrifuge. The free oil was transferred from the top of the tubes, and the Kjeldahl nitrogen determination method was used to determine the total protein content of cream layers. The surface protein concentration (mg/m2) was calculated by Eq. (3).

Surface protein concentration total protein content =surface area 1000


where the surface area was measured using MasterSizer 2000. 2.5. Rheological properties Rheological measurements were performed using a RheoStress RS600 rheometer (Thermo Haake Co. Ltd., Karlsruhe, Germany) with a PP35 Ti sensor. The measurements were carried out using a gap distance of 1 mm. The temperature was controlled at 25 1 C, using a Universal Temperature Controller System (Thermo Haake Co. Ltd., Karlsruhe, Germany). The data of the rheological measurements were analysed using the Rheowin Data Manager software Version 3.12 (Thermo Haake Co. Ltd., Karlsruhe, Germany). 2.5.1. Flow behaviour A dependence of both shear stress and apparent viscosity on shear rate as well as time dependence was observed in controlled rate mode. The shear rate was linearly increased from 0 to 150 s1 for 400 s; 60 data points were collected. Experimental ow curves of shear stress versus shear rate were compared to the HerschelBulkley model (Eq. (4)), where s is the shear stress (Pa), s0 is the yield stress (Pa), K is the consistency in_ dex (Pa sn), c is the shear rate (s1), and n is the ow index (dimensionless); n < 1 for a shear-thinning uid and n = 1 for a Newtonian uid. The choice of the model was determined by the software after considering the highest regression value of R2 P 0.982.

_ s s0 K c n

2.5.2. Viscoelastic properties A frequency sweep was done from 0.1 to 10.0 Hz within the linear range at the same strain (2%). The elastic modulus (G0 ) and viscous modulus (G00 ) were recorded as a function of frequency sweep. 2.6. Statistical analysis Statistical calculation was investigated using the statistical package SPSS 11.5 (SPSS Inc., Chicago, IL) for one-way ANOVA. StudentNewmanKeuls test was used for comparing the mean values among the treatments, for identifying the signicance of differences (p < 0.05) among the treatments. All the data were expressed as mean standard deviation of triplicate determinations.

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3. Results and discussion 3.1. Droplet size distribution The inuence of homogenisation pressure on the upper droplet size distribution of whipping cream after 1 d storage at 4 C is shown in Fig. 1. When passing through the homogeniser once, the emulsions presented two overlapping peaks, or a major peak with a small tail (Fig. 1a). Their sizes decreased with increasing the homogenisation pressure. The size distributions of emulsion homogenised at 20 and 50 MPa ranged from 0.15817.378 to 0.12011.482 lm, respectively. The results indicated that a higher homogenisation pressure brought more energy input, further strengthening the mechanical forces (e.g. cavitation, shearing action and turbulent ow), and cracking large droplets into smaller globules. Twice homogenisation could distinctly decrease the droplet size and narrow the droplet distribution. The droplet size decreased when homogenised twice, whereas the sample homogenised at 20 + 20 MPa exhibited a monomodal distribution between 0.158 and 3.802 lm, while the samples homogenised at 20 + 50, 50 + 20 and 50 + 50 MPa showed bimodal distribution; the samples homogenised at 50 + 50 MPa showed the smallest size located in 0.07943.311 lm. We postulated that the small tails might be attributed to the formation of clusters or aggregates of droplet re-coalescence under high homogenisation intensity (Floury et al., 2000). Previously, researchers also found that a higher homogenisation pressure led to higher turbulent and shear ow intensity, thus causing a higher coalescence efciency as well as a higher rate of droplets collision, resulting in a higher coalescence level (Hkansson, Trgrdh, & Bergensthl, 2009; Jafari, Assadpoor, He, & Bhandari, 2008). Another possible reason was that a higher pressure led to a smaller droplet, more intense Brownian motion and easier collision and gathering during the subsequent process (e.g. sterilisation). The dispersion index (span) indicates the width of distribution. As shown in Fig. 2a, in accordance with the increase in the homogenisation pressure when passing through the homogeniser once, the value signicantly (p < 0.05) decreased from 1.000 when homogenised at 20 MPa to 0.753 at 50 MPa, suggesting that a higher pressure led to a better homogeneity of whipping cream. When

homogenised twice at 20 + 20 MPa, the smallest value of 0.590 was observed at the rst day, which increased sharply during cold storage and turned into the largest one (span = 1.783) at 30 d, suggesting the instability of this sample. Additionally, span values were in a descending order at the rst day, 20 + 50 > 50 + 20 > 50 + 50 > 20 + 20 MPa. However, the order turned into 20 + 20 > 50 + 20 > 20 + 50 > 50 + 50 MPa after 7 d storage. The volume weighted mean diameters (d4,3) of upper, medium and bottom emulsions, with the varying of homogenisation pressure, are shown in Table 1. With the extending of storage time, the upper, medium and bottom d4,3 values of emulsions increased signicantly (p < 0.05). This indicated the formation of large droplets. The growth of the upper diameter was much higher than the medium and bottom, which might be attributed to the aggregation of oil droplets. According to Stokes law (McCrae, Law, Leaver, 1999), the aggregation oated upward because of a lower density during storage. When passing the homogeniser once, the d4,3 values of emulsions increased and the particle homogeneity decreased as the homogenisation pressure decreased and storage time increased. When homogenised twice, even the d4,3 values increased slightly. The discrepancy between the upper, medium and bottom d4,3 values was insignicant, except for the homogenised sample at 20 MPa twice, which was different at the rst day; the difference became larger as the extension of storage time. Passing through the homogeniser twice, the larger droplets had a second chance to be cracked into little droplets. Therefore, twice homogenisation could result in a shift towards smaller droplet sizes and narrower range distribution, nally limiting the rate of phase separation. Higher pressure homogenisation made the oil droplets and emulsions having smaller droplet size, which were consistent with the Stokes law. Interestingly, when homogenised at 20 + 50 MPa, both the whole droplet size distribution and the other particle size indexes, span and d4,3, were slightly decreased compared with those at 50 + 20 MPa. 3.2. Surface protein concentration Fig. 2b shows the effect of homogenisation pressure on the surface protein concentration in the emulsions. As homogenisation pressure increased from 20 to 50 MPa, the surface protein concentration was signicantly (p < 0.05) reduced from 2.048 to 1.750 mg/m2. During cold storage, the surface protein concentration was also signicantly (p < 0.05) reduced; the reduction was less severe at higher pressure. After storage at 4 C for 30 d, the surface protein concentration of 20 and 50 MPa decreased to 1.623 and 1.624 mg/m2, respectively. In the case of the twice homogenised sample, the inuence of the homogenisation pressure and ageing on the surface protein concentration of whipping cream exhibited the same tendency to once homogenisation. According to Eq. (3), the surface protein concentration depends on both the total surface protein content and the surface area. When passing through the homogeniser, proteins will be rapidly adsorbed to the newly formed oil droplet surface from the bulk phase. Reduction of the droplet will increase the surface area at the same oil fraction, which needs more proteins to cover the oil droplet surface and to form protective interfacial layers. Therefore, with the increase of the homogenisation pressure, the quantity of the proteins adsorbed and the surface area increased (data not shown). Due to the sharper increase of the surface area than that of total surface protein content, the surface protein concentration decreased. As time elapsed, the proteins were replaced rapidly by small molecular surfactants, yet the surface area decreased slightly. Therefore, the surface protein concentration decreased during storage. A higher energy input led to a more rigid interfacial layer. At a higher pressure, the proteins can not be displaced so

Fig. 1. The upper droplet size distributions in whipping cream under various homogenisation pressures after 4 C refrigerated storage for 1 d. ((a) homogenised once; (b) homogenised twice). Symbols: 20 MPa (j), 30 MPa (N), 40 MPa (.), 50 MPa (d), 20 + 20 MPa (h), 20 + 50 MPa (4), 50 + 20 MPa (5), 50 + 50 MPa (s).

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Fig. 2. The effect of homogenisation pressure and storage time on dispersion index (a) and surface protein concentration (b) of whipping cream. Different superscript letters (ah) on the top of columns represent signicant differences (p < 0.05) among the various homogenisation pressures. Different superscript letters (wx) on the top of columns represent signicant differences (p < 0.05) among the various storage times. The values are expressed as mean standard deviation.

Table 1 d4,3 values of whipping cream at different homogenisation pressures and storage times. 1d 20 MPa Upper Media Bottom Upper Media Bottom Upper Media Bottom Upper Media Bottom Upper Media Bottom Upper Media Bottom Upper Media Bottom Upper Media Bottom 1.291b,w 1.351a,w 1.205c,w 0.861d,w 0.865d,w 0.874d,w 0.749e,w 0.719f,w 0.740e,w 0.664h,w 0.694g,w 0.654h,w 0.708fg,w 0.743e,w 0.710fg,w 0.491j,w 0.488j,w 0.485j,w 0.520i,w 0.514i,w 0.517i,w 0.415k,w 0.416k,w 0.415k,w 7d 1.620a,x 1.490b,x 1.415c,x 1.253d,x 1.044e,x 0.970f,x 0.827i,x 0.849hi,x 0.833hi,x 0.712j,x 0.705j,w 0.702j,x 0.895g,x 0.858gh,x 0.833hi,x 0.501k,x 0.499k,x 0.498k,x 0.534k,x 0.524k,x 0.526k,x 0.423l,x 0.422l,x 0.418l,x 15 d 1.927a,y 1.701b,y 1.507b,y 1.463c,y 1.097d,y 0.997e,y 0.885g,y 0.874g,y 0.878g,y 0.745i,y 0.749i,x 0.757i,y 0.919f,y 0.874gh,y 0.839h,x 0.597j,y 0.561k,y 0.546k,y 0.608j,y 0.600j,y 0.589j,z 0.430l,y 0.429l,y 0.429l,y 30 d 2.561a,z 1.914c,z 1.736d,y 2.068b,z 1.401e,z 1.161g,z 1.070g,z 1.002i,z 0.985i,z 0.908i,z 0.905i,y 0.893j,z 1.316f,z 1.160g,z 1.007i,y 0.600l,y 0.573l,z 0.562l,z 0.654k,z 0.599l,y 0.591l,y 0.433m,z 0.433m,z 0.432m,z Fig. 3. Effect of homogenisation pressure on apparent viscosity of whipping cream. ((a) homogenised once; (b) homogenised twice). Symbols: 20 MPa (j), 30 MPa (N), 40 MPa (.), 50 MPa (d), 20 + 20 MPa (h), 20 + 50 MPa (4), 50 + 20 MPa (5), 50 + 50 MPa (s).

30 MPa

40 MPa

50 MPa

20 + 20 MPa

20 + 50 MPa

50 + 20 MPa

50 + 50 MPa

Values in each column followed by different superscript letters (am) are signicantly different (p < 0.05). Values in each row followed by different superscript letters (wx) are signicantly different (p < 0.05). Data are means from replicate analyses.

easily and can effectively protect the emulsion droplets from aggregation or occulation during storage (Lee et al., 2009).

In addition, surface protein content is an important factor inuencing the droplet size of emulsion. When passing through the homogeniser, the larger droplets of pre-mixed emulsion was crushed into smaller droplets. The newly formed small droplets will rapidly re-coalesce into large one or be protected by proteins from aggregation, which depends on the concentration and rmness of the surface protein (Elwell, Roberts, & Coupland, 2004; Heffernan, Kelly, & Mulvihill, 2009). Consequently, a higher surface protein content will weaken the droplet re-coalescence. Homogenisation at higher pressure results in a smaller droplet size and a narrower droplet size distribution, which keeps the emulsion more stable.

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Fig. 4. Effect of homogenisation pressure on the storage module (G0 ) and loss module (G00 ) of whipping cream. ((a) homogenised once; (b) homogenised twice). Symbols: (a) 20 MPa (j), 30 MPa (N), 40 MPa (.), 50 MPa (d); (b) 20 + 20 MPa (j), 20 + 50 MPa (N), 50 + 20 MPa (.), 50 + 50 MPa (d).

3.3. Rheological properties Fig. 3 shows the curves of the apparent viscosity versus the shear rate for whipping cream under different homogenisation pressures after storage at 4 C for 1 d. All the samples displayed shear rate dependency and shear-thinning behaviour. Quemada (1998) pointed out that the shear-thinning behaviour of the most oil-concentrated emulsion could be attributed to the formation of clusters or aggregates of droplets. At a low shear rate, the apparent viscosities of all the samples rapidly decreased with the increase of shear rate. This could be explained by the structural breakdown (Izidoro, Scheer, Sierakowski, Haminiuk, 2008; Lim, Swanson, Ross, Clark, 2008). Even at very low shear rate the shear forces was strong enough to disrupt the secondary bonds holding the particles together, resulting in cluster or aggregate deformation or disruption, which nally led to a sharp reduction of the apparent viscosity. As shown in Fig. 3a, with homogenisation once, the samples treated by higher homogenisation pressure showed a higher apparent viscosity. At c = 5.4 s1, the range of apparent viscosity was 0.3980.852 Pa s, whereas at c = 99 s1, the values reached were in the range of 0.07670.127 Pa s. When homogenised twice, the values of apparent viscosity were of an ascending order, 20 + 20 < 50 + 20 = 20 + 50 = 50 + 50 MPa (Fig 3b).

A higher homogenisation pressure further increased the number of dispersed phase and reduced the droplet size and average interparticle distances. Hence, the interparticle resistance increased and the particles were more difcult to move, resulting in higher apparent viscosity. In addition, the reduction of droplet size can enhance the amount of the adsorbed protein fraction as mentioned before, leading to a greater viscosity. The viscoelastic properties of emulsions were assessed through frequency sweep of elastic module (G0 ) and viscous module (G00 ) after ageing at 4 C for 15 d. As illustrated in Fig. 4, the rheological spectra showed higher values for the elastic modulus (G0 ) than for the viscous modulus (G00 ); both were frequency-dependent. At low frequency both modules increased markedly and the plateau was showed at high frequency. According to the report of Speroni et al. (2009), these rheological characteristics indicated weak gel systems, in which the protein segments were adsorbed at oil water interface and formed pseudo-gel network. The sample submitted to a higher homogenisation pressure showed an increase in G0 and G00 , as well as a larger gap between G0 and G00 . Table 2 illustrates the representative parameters of Herschel Bulkley model inuenced by the homogenisation pressure and ageing time. The determination coefcient (R2) was equal or higher than 0.982, which conrmed the good tness of this model. The emulsion exhibited a pseudoplastic behaviour when the values of the ow index (n) were less than 1 at all the pressures treated. In this work, it was found that n varied from 0.497 to 0.629 at all the homogenisation pressures at the rst day. However, no consistent trend of n as a function of homogenisation pressure was observed. With the increase in time, the ow index slightly decreased, which suggested a shear-thinning behaviour. Yield stress can be dened as the minimum shear stress required to start the ow. During industrial processing, transportation or storage, it is an important quality control parameter. Higher yield stress (s0) values were obtained at higher pressures (e.g. 1.384 Pa for 20 MPa while 2.962 Pa for 50 + 50 MPa at the rst day), which illustrated the change tendency of apparent viscosity. It also indicated more stable emulsions (Innocente et al., 2009), because the possibility of structural change from ow resulting in instability was minimised. The yield stresses of all the samples decreased as time increased, indicating worsened stability of emulsions. In general, the magnitude of the yield stress increased with increasing the particle volume fraction, interparticle forces and decreasing particle sizes (Genovese, Lozano, & Rao, 2007). The results were consistent with the droplet size. In terms of the consistency index (K), the samples under high pressure homogenisation and long storage time showed high consistency, which might be explained by the

Table 2 Effect of homogenisation pressure on the parameters of the HerschelBulkley model (yield stress (s0, Pa), consistency index (K, Pa sn) and ow index (n)) for the whipping cream. 20 MPa n 1d 7d 15 d 30 d 1d 7d 15 d 30 d 1d 7d 15 d 30 d 1d 7d 15 d 30 d 0.629 0.624 0.624 0.622 1.384 1.211 1.105 0.936 0.374 0.382 0.398 0.430 0.999 0.999 0.999 0.991 30 MPa 0.552 0.546 0.540 0.539 2.098 1.633 1.259 1.044 0.571 0.581 0.688 0.740 0.992 0.996 0.998 0.995 40 MPa 0.596 0.576 0.540 0.535 2.176 2.026 1.751 1.181 0.496 0.562 0.670 0.726 0.998 0.994 0.996 0.997 50 MPa 0.598 0.547 0.522 0.464 2.384 2.100 1.984 1.920 0.627 0.640 0.817 0.952 0.989 0.996 0.996 0.990 20 + 20 MPa 0.588 0.583 0.560 0.524 2.284 1.707 1.661 1.379 0.481 0.618 0.669 0.776 0.996 0.999 0.995 0.992 20 + 50 MPa 0.508 0.490 0.470 0.458 2.918 2.559 2.045 1.889 0.794 0.976 1.094 1.479 0.997 0.994 0.994 0.995 50 + 20 MPa 0.540 0.534 0.525 0.517 2.840 2.167 2.045 1.821 0.731 0.836 0.948 1.309 0.992 0.996 0.992 0.994 50 + 50 MPa 0.497 0.488 0.475 0.473 2.962 2.571 2.131 1.901 0.902 1.046 1.201 1.997 0.982 0.991 0.993 0.992

s0

R2

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structural build-up or gel formation developed under high pressure homogenisation or during storage (Velez-Ruiz & Barbosa-Canovas, 1998).

4. Conclusions Results from this work showed that homogenisation could obviously affect the physical properties of whipping cream. Higher homogenisation pressure led to a narrower droplet size distribution, smaller average diameter size and more homogenous emulsion. The surface protein concentration decreased with the increase of the homogenisation pressure and storage time. The rheograms of shear stress versus shear rate were best tted with the HerschelBulkley model, and the emulsions showed shearthinning behaviour (n < 1) and solid-like system (G0 > G00 ). The possible mechanism of homogenisation effects remains ambiguous. More work will be carried out on this topic in the future. Acknowledgements The authors would like to thank the National Natural Science Foundation of China (No. 20806030) and the Fundamental Research Funds for the Central Universities, SCUT (No. 2009ZM0286) for their nancial support. References
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