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Manufacture of Powdered Cream for Whipping by Aeration¹

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

Studies were made of variations in percentage of butterfat, milk solids-not-fat, and emulsifying agents in powdered cream-mixes. A product consisting of approximately 30 per cent butterfat, 7 to 8 per cent milk solids-not-fat, 5 per cent sugar, 0.3 per cent emulsifying agent and 0.1 per cent vanilla concentrate on a reconstituted basis gave satisfactory results. This cream-mix, when whipped by aeration, produced results similar to those obtained with the undried product.

There were no noticeable differences in whipping properties of reconstituted whipped cream-mix made from cream-mix sprayed with nozzle nos. 64, 72 and 79. The capacity of the drier was lowered by using nozzles with smaller orifices. The packing density was increased by using nozzles with larger orifices.

High spray pressures were found to be detrimental to the whipping properties of the reconstituted cream-mix, producing a product lacking in stability, containing large gas cells and having a moist appearance.

The keeping quality of the powdered cream-mix can be improved by packing in inert gas and by the addition of certain antioxidants before drying. As with powdered milk, it is desirable when storing the powdered cream-mix in inert gas to obtain a low oxygen content of the head-space on desorption. The antioxidants seemed to be more effective when the samples were packed in inert gas than in air. The most effective antioxidant was pure vanilla concentrate. Others that were effective were NDGA, gallic acid and Viobin.

¹ Process and container patented by Aeration Processes, Inc., Columbus, Ohio (U. S. Patent nos. 2,294,172 and 2,281,604).