Abstract: The effects of sodium caseinate content and proportion of sodium caseinate and soy protein on the droplet size distribution, surface protein and rheological properties of whipping cream were studied, and the possible mechanisms were also analyzed. Results show that with the increase in sodium caseinate, the particle size at the top cream decreases first and then increases, and sample of 4% gets the minimum value. The apparent viscosity, yield stress and surface protein content increase, while surface protein concentration increases first and then decreases; the shear-thinning characteristic is also improved first and then weakened. As the total protein content is fixed at 3%, with the increase in soy protein isolate ratio, the droplet size and yield stress increase, the shear-thinning characteristic is improved and the surface protein content decreases from 2.96% to 2.56%, the apparent viscosity increases from 0.154 Pa·s to 0.297 Pa·s at the shear rate of 60 s^-1.

Key words: food processing technology, whipping cream, rheological properties, sodium caseinate, surface protein, soy protein isolate