Adsa Logo White Adsa Title White

The stability of whipped cream: Effect of emulsifier synergy on partial coalescence and crystallization of milk fat.

Y. Wang



Join Y. Wang on this page for a live text chat!
6:00 PM - 8:00 PM GMT


The stability of whipped cream: Effect of emulsifier synergy on partial coalescence and crystallization of milk fat.
Y. Wang*1,2, R. Hartel1, L. Zhang2. 1University of Wisconsin�Madison Madison, WI, 2China Agricultural University Beijing, China.

Whipped cream is a triphasic system where the air is introduced and finally enveloped by a network of partially-coalesced fat globules (FGs). Emulsifiers are an important factor affecting the partial coalescence of FGs, which is critical for the stabilization of whipped cream. Therefore, we investigated the synergy of different emulsifier formulas in the bulk anhydrous milk fat (AMF) system, whipping cream emulsions, as well as how it related to the stabilization of whipped cream. Lactic acid esters of mono-and diglycerides (LACTEM, 0.2 wt.%), Sodium stearyl lactate (SSL, 0.2 wt.%) or Tween80 (0.05 wt.%), either singly or in combination with mono- and diglycerides (MDG, 0.1 wt.%) were used as different emulsifier formulas. The partial coalescence and crystallization profile of bulk AMF blends were examined. Furthermore, the particle size distribution, apparent viscosity, and creaming rate of whipping cream were measured, while the whipping properties and microstructure of whipped cream were analyzed. Results showed that the different emulsifier formulas exhibited various interfacial properties and fat crystallization behavior, affecting the texture of the final whipped cream. Lipophilic-emulsifier formulas accelerated fat crystallization and achieved higher foam firmness, while the MDG had a significant positive effect on the crystallization behavior of bulk AMF blends compared with the minor impact on emulsification. Moreover, the highly viscous whipping creams were obtained by combining additional hydrophilic emulsifiers (SSL or Tween80) could be attributed to FG partial coalescence and smaller particle size. The 4-blend emulsifier formula produced a lower emulsion creaming rate (0.25 � 0.00 a.u.) and higher overrun (177.03 � 3.50%). The foam displayed regularly-shaped air bubbles enveloped by fat network consisting of round and well-distributed FGs. Overall, the results provided an interesting starting point for further work on controlling the partial coalescence of FGs and fat crystallization behavior by selecting appropriate emulsifier formula to achieve better texture of whipped cream.

Keywords: whipped cream, milkfat crystallization, stability.

Biography: I am a third-year Ph.D. student from China Agricultural University, majoring in Agricultural Product�Processing and Storage Engineering in the College of Food Science and�Nutritional Engineering.�Now I am conducting research as a visiting�student under Dr. Hartel's supervision at the Department of food science, UW-Madison.�My Ph.D. project focuses on the effect of fat crystallization on the quality of whipped cream and the underlying mechanism. At this moment, I am working on the effect of emulsifier synergy on fat globule partial coalescence and the rheology property of whipped cream. I have�accumulated plenty of relevant knowledge and got trained in experiment�skills of operating Micromanipulator, tensiometer, DSC, PLM, pNMR, XRD, HPLC, GCMS, TEM/SEM, and�CLSM.