Effect of Added Emulsifying Agents on the Whipping Ability of Cream 



WHIPPING TIMC ' MINUTCS 



Fig. 5. Dehydrated Egg Albumin 



WHIPPING TIMC ~ MINUTCS 



Fig. 6. Dehydrated Egg Yolk 



WHIPPING TIMC - MINL'TCC 



Fig. 7. Kraftogen 



WHIPPING TIMC - MINUTES 



Fig. 8. Dehydrated Sodium Caseinate 



WHIPPING TIMC - MINUTES 



Fig. 9. Dariloid 



WHIPPING TIMC - MINUTCS 



Fig. 10. Gelatin 



