The whipping behavior of cream, egg whites, and their vegan alternatives using the Planetary Mixer P 600
This application report investigates the whipping behavior of selected animal-based and plant-based products under defined processing conditions. The evaluation is based exclusively on the torque measured during the whipping process. Torque development is used as a process-relevant parameter to characterize structure formation and shear stability during mixing.
Whipped foods, such as cream and egg white, play a key role in food processing and product development. With the increasing relevance of plant-based alternatives, there is a growing demand for objective and process-oriented methods to characterize their whipping behavior. Monitoring torque development during whipping enables reproducible assessment of structure build-up under controlled shear conditions.
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