THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN WHIPPED CREAM PRODUCTION

AMER, ABEER E. A.; SHERIF, SOAD A.; ROUSHDY, IBRAHEM M.; EL- MAGDOUB, MOHAMED N.

doi:10.21608/ejar.2009.194120

THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN WHIPPED CREAM PRODUCTION

Document Type : Original Article

Authors

¹ Dairy Microbiology Department, Animal Production Research Institute, Agricultural Research Center, Giza, Egypt.

² Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.

10.21608/ejar.2009.194120

Abstract

The main objective of this study was to manufacture whipped cream using different ratios of extracellular bioemulsifiers, which was produced by Candida utilis EMCC 120 and intracellular bioemulsifiers by Saccharomyces cervisiae EMCC 69. The results showed that using of the extracellular bioemulsifiers increased viscosity by increasing the added ratio of extracellular bioemulsifier to the whipped cream. The foam expansion values increased by increasing the added ratio of bioemulsifier to the whipped cream being the highest in the treatment with 0.3% of extracellular bioemulsifier. The foam stability values increased by increasing the ratio of bioemulsifier added to the whipped cream being the highest in the treatments with 0.3% of extracellular bioemulsifier. Also it was found that the foam stability values increased by increasing the ratio of intracellular bioemulsifier added to the whipped cream being the highest in the treatments with 0.3% of intracellular bioemulsifier. Generally using of the extracellular bioemulsifiers in the manufacture of whipped cream improved whipping qualities of whipped cream and gave smoother body and texture. The preferable concentration of bioemulsifier produced by S. cereviciae EMCC 69 or C. utilis EMCC 120 was 0.3% which enhanced viscosity, foam expansion and foam stability, and eventually more acceptable to consumers was achieved.