Effect of basil seed gum and κ-carrageenan on the rheological, textural, and structural properties of whipped cream

BACKGROUND Basil seed gum (BSG) is a novel polysaccharide that has been found wide application in the food industry. It can be used in whipped cream due to its thickening and emulsifying properties. The effect of BSG and kappa-carrageenan on the structure-rheology relationships of whipped cream was evaluated. RESULTS The viscosity of cream containing BSG was higher than that of carrageenan. Basil seed gum resulted in a strong capacity to improve the viscosity of the cream. Rheological results showed the low-frequency dependence of the elastic modulus was improved by BSG, which had a strong effect on the rigidity of the emulsion. The fracture strain of the creams containing BSG or kappa-carrageenan was between the normal cream and acidified caseinate stabilized emulsion foam. It was found that the protein segments of BSG could be adsorbed at the oil-water interface, resulting in the formation of a pseudo-gel network, which creates a stronger molecular protein network in the whipped cream. Microstructure study revealed that whipped cream containing kappa-carrageenan exhibited some flocculation, which could be caused by non-adsorbed polysaccharides or proteins. In contrast, cream containing BSGshowed more voids, which have considerably decreased by fat content and enhance the foam structure. CONCLUSION As a result, synergistic interactions between proteins and polysaccharides (BSG and kappa-carrageenan) could promote the development of a cross-linked network. Indeed, due to its high levels of hydrophilicity, BSG absorbs water, acts as a thickening agent, and competes against caseinate at the interfaces and is incorporated into whipped cream to provide a more desirable physical structure for the product. (c) 2021 Society of Chemical Industry.

Automated summary

BSG enhances the viscosity of whipped cream and improves the rheological properties of the cream by forming a stronger molecular protein network. The hydrophilic nature of BSG allows it to absorb water, act as a thickening agent, and compete against caseinate at the interfaces, resulting in a more desirable physical structure for the cream.