Electrical admittance and dielectric properties of whipping cream

The complex admittance and dielectric spectra of whipping creams were determined in the frequency range of 200 Hz to 2 MHz, and dielectric properties also of 0.2 GHz to 8.5 GHz at 298.15 K. The admittance spectra were fitted with appropriate equivalent circuits, subtracting dielectric constant and direct current conductivity. The electrical and dielectric properties are discussed in terms of the macro-component content of whipping cream (i.e., water, lipid, protein, carbohydrate).