Aeration and rheology of buttercream icings

Autores
Fernandes, R.R.; Calver, K.E.; Hayes, D.; Murphy, A.E.; Meza, Barbara Erica del Valle; Orona, Jesica Daiana; Zorrilla, Susana; Walton, H.C.; Wilson, D Ian; Peralta, Juan Manuel
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Buttercream icings – 4 phase materials comprising sugar, butter (an emulsion) and air – are widely used for coating and decorating sweet goods. The aeration of 2:1 w/w sugar-butter mixtures was investigated in 2 benchtop planetary mixers and the rheology of the resultant viscoplastic material was quantified using lubricated compressive testing (squeeze flow and upsetting) over extensional shear rates of 10−3–100 s−1. The aeration dynamics exhibited asymptotic behaviour which fitted a simple phenomenological model well. Optical microscopy and X-ray microtomography indicated that the air was incorporated as small bubbles of similar size to the sugar particles or as voids generated by the mixer wires. The measured yield stress was strongly dependent on the air volume fraction, φ. The flow behaviour for one batch could be reasonably described as a Herschel-Bulkley fluid whereas a second batch gave overall better agreement with a modified power-law description: in both cases the viscous friction term decreased strongly with φ.
Fil: Fernandes, R.R.. University of Cambridge; Reino Unido
Fil: Calver, K.E.. University of Cambridge; Reino Unido
Fil: Hayes, D.. University of Cambridge; Reino Unido
Fil: Murphy, A.E.. University of Cambridge; Reino Unido
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Orona, Jesica Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Walton, H.C.. University of Cambridge; Reino Unido
Fil: Wilson, D Ian. University of Cambridge; Reino Unido
Fil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
AERATION
BUBBLY LIQUIDS
BUTTERCREAM ICINGS
PLANETARY MIXER
RHEOLOGY
VISCOPLASTICITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/245916
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/245916
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Aeration and rheology of buttercream icingsFernandes, R.R.Calver, K.E.Hayes, D.Murphy, A.E.Meza, Barbara Erica del ValleOrona, Jesica DaianaZorrilla, SusanaWalton, H.C.Wilson, D IanPeralta, Juan ManuelAERATIONBUBBLY LIQUIDSBUTTERCREAM ICINGSPLANETARY MIXERRHEOLOGYVISCOPLASTICITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Buttercream icings – 4 phase materials comprising sugar, butter (an emulsion) and air – are widely used for coating and decorating sweet goods. The aeration of 2:1 w/w sugar-butter mixtures was investigated in 2 benchtop planetary mixers and the rheology of the resultant viscoplastic material was quantified using lubricated compressive testing (squeeze flow and upsetting) over extensional shear rates of 10−3–100 s−1. The aeration dynamics exhibited asymptotic behaviour which fitted a simple phenomenological model well. Optical microscopy and X-ray microtomography indicated that the air was incorporated as small bubbles of similar size to the sugar particles or as voids generated by the mixer wires. The measured yield stress was strongly dependent on the air volume fraction, φ. The flow behaviour for one batch could be reasonably described as a Herschel-Bulkley fluid whereas a second batch gave overall better agreement with a modified power-law description: in both cases the viscous friction term decreased strongly with φ.Fil: Fernandes, R.R.. University of Cambridge; Reino UnidoFil: Calver, K.E.. University of Cambridge; Reino UnidoFil: Hayes, D.. University of Cambridge; Reino UnidoFil: Murphy, A.E.. University of Cambridge; Reino UnidoFil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Orona, Jesica Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Walton, H.C.. University of Cambridge; Reino UnidoFil: Wilson, D Ian. University of Cambridge; Reino UnidoFil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaElsevier2024-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/245916Fernandes, R.R.; Calver, K.E.; Hayes, D.; Murphy, A.E.; Meza, Barbara Erica del Valle; et al.; Aeration and rheology of buttercream icings; Elsevier; Journal of Food Engineering; 364; 111775; 3-2024; 1-140260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877423003734info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2023.111775info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:47Zoai:ri.conicet.gov.ar:11336/245916instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:36:47.291CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Aeration and rheology of buttercream icings
title Aeration and rheology of buttercream icings
spellingShingle Aeration and rheology of buttercream icings
Fernandes, R.R.
AERATION
BUBBLY LIQUIDS
BUTTERCREAM ICINGS
PLANETARY MIXER
RHEOLOGY
VISCOPLASTICITY
title_short Aeration and rheology of buttercream icings
title_full Aeration and rheology of buttercream icings
title_fullStr Aeration and rheology of buttercream icings
title_full_unstemmed Aeration and rheology of buttercream icings
title_sort Aeration and rheology of buttercream icings
dc.creator.none.fl_str_mv Fernandes, R.R.
Calver, K.E.
Hayes, D.
Murphy, A.E.
Meza, Barbara Erica del Valle
Orona, Jesica Daiana
Zorrilla, Susana
Walton, H.C.
Wilson, D Ian
Peralta, Juan Manuel
author Fernandes, R.R.
author_facet Fernandes, R.R.
Calver, K.E.
Hayes, D.
Murphy, A.E.
Meza, Barbara Erica del Valle
Orona, Jesica Daiana
Zorrilla, Susana
Walton, H.C.
Wilson, D Ian
Peralta, Juan Manuel
author_role author
author2 Calver, K.E.
Hayes, D.
Murphy, A.E.
Meza, Barbara Erica del Valle
Orona, Jesica Daiana
Zorrilla, Susana
Walton, H.C.
Wilson, D Ian
Peralta, Juan Manuel
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv AERATION
BUBBLY LIQUIDS
BUTTERCREAM ICINGS
PLANETARY MIXER
RHEOLOGY
VISCOPLASTICITY
topic AERATION
BUBBLY LIQUIDS
BUTTERCREAM ICINGS
PLANETARY MIXER
RHEOLOGY
VISCOPLASTICITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Buttercream icings – 4 phase materials comprising sugar, butter (an emulsion) and air – are widely used for coating and decorating sweet goods. The aeration of 2:1 w/w sugar-butter mixtures was investigated in 2 benchtop planetary mixers and the rheology of the resultant viscoplastic material was quantified using lubricated compressive testing (squeeze flow and upsetting) over extensional shear rates of 10−3–100 s−1. The aeration dynamics exhibited asymptotic behaviour which fitted a simple phenomenological model well. Optical microscopy and X-ray microtomography indicated that the air was incorporated as small bubbles of similar size to the sugar particles or as voids generated by the mixer wires. The measured yield stress was strongly dependent on the air volume fraction, φ. The flow behaviour for one batch could be reasonably described as a Herschel-Bulkley fluid whereas a second batch gave overall better agreement with a modified power-law description: in both cases the viscous friction term decreased strongly with φ.
Fil: Fernandes, R.R.. University of Cambridge; Reino Unido
Fil: Calver, K.E.. University of Cambridge; Reino Unido
Fil: Hayes, D.. University of Cambridge; Reino Unido
Fil: Murphy, A.E.. University of Cambridge; Reino Unido
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Orona, Jesica Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Walton, H.C.. University of Cambridge; Reino Unido
Fil: Wilson, D Ian. University of Cambridge; Reino Unido
Fil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description Buttercream icings – 4 phase materials comprising sugar, butter (an emulsion) and air – are widely used for coating and decorating sweet goods. The aeration of 2:1 w/w sugar-butter mixtures was investigated in 2 benchtop planetary mixers and the rheology of the resultant viscoplastic material was quantified using lubricated compressive testing (squeeze flow and upsetting) over extensional shear rates of 10−3–100 s−1. The aeration dynamics exhibited asymptotic behaviour which fitted a simple phenomenological model well. Optical microscopy and X-ray microtomography indicated that the air was incorporated as small bubbles of similar size to the sugar particles or as voids generated by the mixer wires. The measured yield stress was strongly dependent on the air volume fraction, φ. The flow behaviour for one batch could be reasonably described as a Herschel-Bulkley fluid whereas a second batch gave overall better agreement with a modified power-law description: in both cases the viscous friction term decreased strongly with φ.
publishDate 2024
dc.date.none.fl_str_mv 2024-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/245916
Fernandes, R.R.; Calver, K.E.; Hayes, D.; Murphy, A.E.; Meza, Barbara Erica del Valle; et al.; Aeration and rheology of buttercream icings; Elsevier; Journal of Food Engineering; 364; 111775; 3-2024; 1-14
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/245916
identifier_str_mv Fernandes, R.R.; Calver, K.E.; Hayes, D.; Murphy, A.E.; Meza, Barbara Erica del Valle; et al.; Aeration and rheology of buttercream icings; Elsevier; Journal of Food Engineering; 364; 111775; 3-2024; 1-14
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877423003734
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2023.111775
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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