0 Members and 1 Guest are viewing this topic.
Cream is an emulsion. Ordinary cream contains fat/oil droplets in water with a protein adsorbed at the interface to stabilize the system. Whipping the cream incorporates tiny air bubbles into the still colloidal system. But is also disrupts the surface structure of the fat droplets allowing them to link up and form a gel-like structure where both fat and water are continuous phases, but the fatty phase is more solid-like.Fresh cream:-- water is a continuous phase, fat is in protein-coated discrete nanoparticles.Whipped cream:-- water and fat are both continuous phases, with a protein coating at the interface. Air is present in discrete microbubbles.The structure of gels is a little mysterious to many people -- how can you have two continuous phases? Take a cube shaped block from a child's set of blocks, and drill three holes between pairs of opposite faces. If you were to take a large number of such blocks and stack them together, the holes would join up, and both the remaining solid of the blocks and the air in the continuous hole channels would be continuous phases. Most gels do not have such a regular defined structure, and they certainly would not need to have this structure. And with whipped cream the gelation is usually only partial.