Rheological Characteristics of Creams

The aim of this work was to investigate physico-chemical changes of semisolid food systems such as creams. For this purpose visual observations as well as rheological characteristic measurements were performed during a 28 days period at -14 °C (259 K). Gelation, capillarity and water retention characteristics having influence on rheological properties of semisolid systems were determined. The results show that processing, composition and type of powder substances as well as the dispersion medium (water or milk) have important role in the formation of the rheological parameters in the beginning and during storage. The time of cream formation is shorter in water than in milk but the samples prepared with water loose their concistency faster during storage. The reason for such behaviour is the faster separation of water from their structure. Flow behaviour index (n) and consistency coefficient (a) obtained mathematically and graphically are in good correlation.