Question

Which of the followings agent is used as a thickening agent in whipped cream and permitted by FSSR?

• A. Carrageenan
• B. Starch
• C. Sodium citrate
• D. Calcium chloride

Hint:

Carrageenan has a unique ability to bind specifically with dairy proteins (casein), making it the most popular and effective stabilizer for dairy-based beverages, ice cream, and whipped creams.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Food additives, including stabilizers and thickeners, are regulated by the Food Safety and Standards Regulations (FSSR) of India.
These additives are permitted in specific food categories to improve texture, prevent syneresis (weeping), and stabilize emulsions or foams.

Step 2: Detailed Explanation:
Whipped cream is a food emulsion that has been aerated to form a stable foam.
During storage, the foam can collapse or release liquid (syneresis).
To stabilize the air-fat-serum matrix, hydrocolloid food additives are used.
Carrageenan is a natural sulfated polysaccharide extracted from red edible seaweeds.
It interacts strongly with milk proteins (specifically \(\kappa\)-casein) to form a weak, reversible gel network.
This network increases the viscosity of the serum phase, stabilizes the foam structure, improves the overrun, and prevents serum separation in whipped cream.
Under FSSR guidelines, carrageenan is an approved stabilizer and thickening agent for use in cream and whipped cream products.
Therefore, option 1 is the correct agent.

Step 3: Final Answer:
The thickening agent permitted by FSSR for whipped cream is Carrageenan.