What are the chemical reactions in whipped cream?

Answer 1

Whipped cream performs this rapid changing act because of a phenomenon called "shear thinning." When part of the foam is forced to slide or "shear" past the rest of the foam, the foam "thins." It becomes less like honey and more like water, allowing it to flow easily until the shearing stops.

Yes, but whip cream also doesn't always stay in this formation. Actually store bought whip cream is just the cream aded with a little bit of vinilla, sweetner, and then but in the can. The can actually an aerosaul can so it putts the whip cream under presure causing it to whip up. But if you try this, you'll understand that whip cream can change back to a liquid. If you have just nomal whipped up cream, and leave it out to settle, it will go back to cream, like before. If you freeze you whip cream, the whole thing would have to be unfrozen, and then it would start melting back into a liquid.

Answer 2

Well, the process involves the conurbation and agitation of hydrolipids in the cream. The process of beating the cream, either by hand, or in a mixture, serves to destroy the light gravitational bonds between molecules of fat, hydrogen, and sugar. These loose molecules then recombine twixt the blades of the beaters to form longer chains of hydrolipids. Also air is added.

Answer 3

The structure of whipped cream is very similar to the fat and air structure that exists in ice cream. Cream is an emulsion with a fat content of 35-40%. When you whip a bowl of heavy cream, the agitation and the air bubbles that are added cause the fat globules to begin to partially coalesce in chains and clusters and adsorb to and spread around the air bubbles. As the fat partially coalesces, it causes one fat-stabilized air bubble to be linked to the next, and so on. The whipped cream soon starts to become stiff and dry appearing and takes on a smooth texture. This results from the formation of this partially coalesced fat structure stabilizing the air bubbles. The water, lactose and proteins are trapped in the spaces around the fat-stabilized air bubbles. The crystalline fat content is essential (hence whipping of cream is very temperature dependent) so that the fat globules partially coalesce into a 3-dimensional structure rather than fully coalesce into larger and larger globules that are not capable of structure-building. This is caused by the crystals within the globules that cause them to stick together into chains and clusters, but still retain the individual identity of the globules. Please see a further description of this process for details. If whipped cream is whipped too far, the fat will begin to churn and butter particles will form. The structure of whipped cream as determined by scanning electron microscopy. A. Overview showing the relative size and prevalence of air bubbles (a) and fat globules (f); bar = 30 um. B. Internal structure of the air bubble, showing the layer of partially coalesced fat which has stabilized the bubble; bar = 5 um. C. Details of the partially coalesced fat layer, showing the interaction of the individual fat globules. Bar = 3 um.

Answer 4

No - adding small bubbles to it causes the change.

Answer 5

Heavy cream and sugar/sweetener. Whipped until firm.