The art of confectionery creams: Rheological insight across formulations

Abstract

Food formulations and processing methods play a fundamental role in defining the final properties of both homemade and industrially produced foods. We examines the rheological and textural properties of two popular dessert specialties, custard and pastry cream, comparing traditional recipes with industrial formulations. A commercial rotational rheometer was adapted as a rheo-reactor to simulate the cooking process, enabling real-time observation of rheo-mechanical changes. The results show that the complex viscosity (η∗) of traditional custard increases from 0.02 to 10 Pa s during heating, while industrial formulations exhibit a lower range of 0.02–0.1 Pa s, highlighting the impact of formulation on thermal behaviour. Textural analysis was conducted to characterize mechanical properties relevant to sensory perception. A comparative approach was used to evaluate two aspects: first, the impact of modifying a single ingredient in kitchen-made formulations, demonstrating how this leads to distinct structural outcomes—one yielding a fluid and creamy texture, the other forming a fragile gel. Second, a comparison between traditional and industrial formulations revealed that, despite differences in ingredients and microstructure, the final textural properties were remarkably similar. These findings provide insights into the formulation and processing strategies needed to replicate traditional textures in industrial food production.