Advances in Whipping Cream Composition and Nutrition
Author Information
Author(s): Dabo Khadija Florence, Chèné Christine, Fameau Anne-Laure, Karoui Romdhane
Primary Institution: Adrianor, University of Artois, CNRS, INRAE
Hypothesis
The review explores how different ingredients and additives can improve the stability and nutritional properties of whipping cream.
Conclusion
Recent advancements in whipping cream formulation focus on healthier alternatives and the use of various additives to enhance its functional and nutritional properties.
Supporting Evidence
- The whipping cream market is expected to grow significantly, driven by consumer demand for healthier products.
- Additives like plant proteins and hydrocolloids can enhance the emulsifying and foaming properties of whipping cream.
- Low-fat and plant-based alternatives are being developed to address health concerns associated with high saturated fat content.
Takeaway
Whipping cream can be made healthier by using different ingredients and additives, which help it stay stable and taste good.
Methodology
This is a review article summarizing recent research on whipping cream formulations and their properties.
Limitations
The review does not provide original experimental data and relies on existing literature.
Digital Object Identifier (DOI)
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