Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gums.

The effects of sage (Salvia macrosiphon) seed gum (SSG), balangu (Lallemantia royleana) seed gum (BSG) and carrageenan gum were examined on the foaming qualities (foam stability, foam capacity and overrun), viscoelastic properties (frequency sweep test and extrusion test) and flow properties of thickened cream as a function of gum concentration. The flow behavior of the cream samples was fitted to the Herschel-Bulkley model (R2  > 0.95). All samples demonstrated a gel structure with higher G' (storage modulus) values than the G″ (loss modulus) values. The SSG (at 0.3% concentration) was most effective on viscoelastic properties. Cream samples with 0.1 BSG exhibited foaming properties and a flow behavior similar to the full-fat control sample, i.e. there were no significant differences in either flow (τ0 , n, η10 ) or foaming properties (overrun and foam stability). Results suggest that the formation of a thickened cream (with 30% fat) can acquire properties similar to double cream (55%) when nontraditional gums are added.