#160 Recently we talked about how butter is made from cream, but how is whipped cream made from cream? What is whipping? How does whip cream get foamy and stay foamy? What's happening at the molecular level? Let's find out. References from this episode The development of structure in whipped cream https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1130&context=foodmicrostructure https://onlinelibrary.wiley.com/doi/10.1002/9781118881194.ch13#:~:text=A%20foam%20is%20a%20dispersion,the%20stability%20of%20the%20foam. Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid https://www.sciencedirect.com/science/article/pii/S0268005X0700032X https://blogs.extension.iastate.edu/answerline/2020/12/22/whipped-cream-tips-for-perfecting-by-stabilizing/ https://uwyoextension.org/uwnutrition/newsletters/stabilizing-whipped-cream/ Experimental Food Science (third edition) Milk and Milk Products Thanks to our monthly supporters Ciara Linville J0HNTR0Y Jeannette Napoleon Cullyn R Erica Bee Elizabeth P Sarah Moar Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball Emerson Woodhall Kristina Gotfredsen Timothy Parker Steven Boyles Chris Skupien Chelsea B Bri McAllister Avishai Barnoy Hunter Reardon ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.com Watch our episodes on YouTube Find us on Instagram, Twitter, and Facebook @ChemForYourLife. Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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