Original papers
Analysis of Structure Formation Mechanism in Whipped Cream by Cryo-transmission Electron Microscopy
2019 年 25 巻 5 号 p. 727-733
詳細
2019 年 25 巻 5 号 p. 727-733
To elucidate the effect of fat crystals and liquid fat on the bubble interface in whipped cream, we observed structural changes in fat globules and bubble interfaces caused by whipping using cryo-transmission electron microscopy. The results suggested that fat crystals formed lamellae at the fat globule interface, together with liquid fat at the center of the fat globules, which were dissociated from the fat globule under whipping. As whipping progressed, fat crystals fragmented and were adsorbed on the bubble interface, such that the area occupied by the fat crystals in the bubbles gradually increased. This behavior was presumed to contribute to the stability of whipped cream bubbles. Furthermore, liquid fat released from the fat globules was inferred to occupy gaps between the fat globules.
