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Effect of aging time on quality of non-dairy whip topping
  
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KeyWord:non-dairy whip topping  aging time  stability  quality
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SHI Tantan,ZHANG Hong,BI Yanlan，etc  
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Abstract:
      The effects of aging time(0-24 h) on the particle size distribution, apparent viscosity, stability, whipping time, overrun, foam stability, texture and sensory quality of non-dairy whip topping were studied. The results showed that the particle size and apparent viscosity of emulsion of non-dairy whip topping increased with the aging time prolonging, and the stability of emulsion increased at the beginning and then decreased. The property of whipping was stable, foam stability was satisfied, and foam hardness of non-dairy whip topping increased at the beginning and then reached the stable stage. Sensory quality was the best at the aging time of 4 h. Therefore, when the aging time was 4 h, the quality of non-dairy whip topping was the best.
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