WHIPPING CREAM 



11 



Table 6. Effect of Adding Various Substances to Cream on the 

 Quality of Whipped Cream 



(Cream containing approximately 30 percent butterfat) 



Treatment Relative 



of Cream Viscosity 



Seconds 



Dehydrated Egg Albumin 



None (control) ... 53 . 1 



0.2 percent 52.8 



0.4 percent 53.5 



0.6 percent 53.5 



Dehydrated Egg Yolk 



None (control) ... 47.0 



0.2 percent 48.4 



0.4 percent 49.4 



0.6 percent 51.8 



" Kraftogen" 



None (control) ... 48.7 



0.2 percent 51.6 



. 4 percent 54 . 1 



0.6 percent 56.8 



Dehydrated Sodium Caseinate 



None (control) ... 50 . 5 



0.2 percent 52.9 



0.4 percent 55.4 



0.6 percent 59.9 



" Dariloid" 



None (control) ... 46 . 5 



0.2 percent 72.0 



0.4 percent * 



0.6 percent * 



Gelatin (275 Bloom) 



None (control) ... 51 . 2 



0.2 percent 89.1 



0.3 percent 223.6 



. 4 percent * 



" Vegetable Gelatin" 



None (control) ... 48 . 1 



. 2 percent * 



. 4 percent * 



0.6 percent * 



*Too viscous for pipette. 



