What is whipped cream?
#160
Recently we talked about how butter is made from cream, but how is whipped cream made from cream? What is whipping? How does whip cream get foamy and stay foamy? What's happening at the molecular level? Let's find out.
References from this episode
- The development of structure in whipped cream https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1130&context=foodmicrostructure
- https://onlinelibrary.wiley.com/doi/10.1002/9781118881194.ch13#:~:text=A%20foam%20is%20a%20dispersion,the%20stability%20of%20the%20foam.
- Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid https://www.sciencedirect.com/science/article/pii/S0268005X0700032X
- https://blogs.extension.iastate.edu/answerline/2020/12/22/whipped-cream-tips-for-perfecting-by-stabilizing/
- https://uwyoextension.org/uwnutrition/newsletters/stabilizing-whipped-cream/
- Experimental Food Science (third edition) Milk and Milk Products
- Ciara Linville
- J0HNTR0Y
- Jeannette Napoleon
- Cullyn R
- Erica Bee
- Elizabeth P
- Sarah Moar
- Rachel Reina
- Letila
- Katrina Barnum-Huckins
- Suzanne Phillips
- Nelly Silva
- Venus Rebholz
- Lyn Stubblefield
- Jacob Taber
- Brian Kimball
- Emerson Woodhall
- Kristina Gotfredsen
- Timothy Parker
- Steven Boyles
- Chris Skupien
- Chelsea B
- Bri McAllister
- Avishai Barnoy
- Hunter Reardon
Check out our website at chemforyourlife.com
Watch our episodes on YouTube
Find us on Instagram, Twitter, and Facebook @ChemForYourLife.
Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
More description
#160
Recently we talked about how butter is made from cream, but how is whipped cream made from cream? What is whipping? How does whip cream get foamy and stay foamy? What's happening at the molecular level? Let's find out.
References from this episode
- The development of structure in whipped cream https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1130&context=foodmicrostructure
- https://onlinelibrary.wiley.com/doi/10.1002/9781118881194.ch13#:~:text=A%20foam%20is%20a%20dispersion,the%20stability%20of%20the%20foam.
- Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid https://www.sciencedirect.com/science/article/pii/S0268005X0700032X
- https://blogs.extension.iastate.edu/answerline/2020/12/22/whipped-cream-tips-for-perfecting-by-stabilizing/
- https://uwyoextension.org/uwnutrition/newsletters/stabilizing-whipped-cream/
- Experimental Food Science (third edition) Milk and Milk Products
- Ciara Linville
- J0HNTR0Y
- Jeannette Napoleon
- Cullyn R
- Erica Bee
- Elizabeth P
- Sarah Moar
- Rachel Reina
- Letila
- Katrina Barnum-Huckins
- Suzanne Phillips
- Nelly Silva
- Venus Rebholz
- Lyn Stubblefield
- Jacob Taber
- Brian Kimball
- Emerson Woodhall
- Kristina Gotfredsen
- Timothy Parker
- Steven Boyles
- Chris Skupien
- Chelsea B
- Bri McAllister
- Avishai Barnoy
- Hunter Reardon
Check out our website at chemforyourlife.com
Watch our episodes on YouTube
Find us on Instagram, Twitter, and Facebook @ChemForYourLife.
Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
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