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A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability


Citation

Shamsi, K. and Che Man, Y. B. and Yusoff, M. S. A. and S., Jinap (2002) A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability. Journal of the American Oil Chemists' Society, 79 (6). pp. 583-588. ISSN 0003-021X; eISSN: 1558-9331

Abstract

Nondairy creams are more stable than dairy creams, especially in hot climates. This paper considers the reasons for this stability and which FA is most suitable for producing this effect in palm oil and palm kernel oil‐based whipping cream. The results show that an increase in unsaturated FA, particularly oleic acid, can produce a more stable foam in whipping cream. This study also shows that an increase in iodine value has a positive impact on the stability of foam in nondairy whipping cream as well. This study points out the advantages of a palm oil‐based whipping cream over commercial dairy whipping cream, particularly when the stability of the foam is important and the product is supposed to be consumed in hot weather.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Biotechnology
DOI Number: https://doi.org/10.1007/s11746-002-0526-2
Publisher: Wiley
Keywords: FAC; Non-dairy whipping cream; RBD palm kernel oil; RBD palm oil; Stability
Depositing User: Ms. Zaimah Saiful Yazan
Date Deposited: 12 Mar 2025 02:10
Last Modified: 12 Mar 2025 02:10
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s11746-002-0526-2
URI: http://psasir.upm.edu.my/id/eprint/111877
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