Whipped cream is one of the milk product that is widely use in the food industry. A high quality whipped cream have above 35% fat, easily whipped and have high overrun. It should whipped in to stable foam and have long term storage. In recent years demand for low fat product has increased significantly. The whippedability of whipped cream depends on the fat content as well as whipped cream with low fat contents do not have enough stability. Thus use of stabilizer and emulsifier can improve the quality of whipped creams. In this research, the effect of Farsi gum, sodium caseinate and LACTEM were investigated on viscosity, overrun, synersis, stiffness and colour of whipped cream. Farsi gum, LACTEM( at concentrations of 0, 0.1 and 0.2 %) and sodium caseinate ( at concentrations of 0.05, 0.125 and 0.2 percent) were added to samples of cream contained 25, 30 and 35% fat. The effect of these factors on overrun was determined using RSM design. The results indicated that overrun of whipped cream enhanced significantly with increasing of fat content. Although adding Farsi Gum to whipped cream increased viscosity, maximum overrun was observed at 0.07% of farsi gum. It was found that both of sodium caseinate and LACTEM increased overrun. Using sodium caseinate, Farsi Gum and fat could result in decreased synersis of whipped cream. The apparent viscosity of whipped cream slightly increased when the Farsi Gum and fat level increased. Fat showed a positive dose-dependent on frimness and prevented a decrease in height. Effect of addition lactem, the interaction between fat and LACTEM, and the interaction of Farsi Gum and lactem decreased firmness. Our result showed that in the whipped cream containing 35 % fat , 0.2 % sodium caseinate , 0.084 % LACTEM and 0.126% Farsi Gum had desirable overrun, synersis, firmness and low decrease in height. Furthermore the software offered for whipped cream production with low fat content, maximum overrun, firmness and stability, the sample must have 0.2% sodium caseinate, 0.141% Farsi gum and without LACTEM. Keywords ; Whipped Cream, Overrun, Farsi Gum, LACTEM, Sodium Caseinat, Stability
