Destabilization and fat crystallization of whippable emulsions (toppings) studied by pulsed NMR

Abstract

AbstractThe role of lipid surfactants in toppings has been investigated. Based on low‐resolution pNMR analysis it seems that part of the fat phase in toppings is present in a supercooled state induced by lipid‐protein interactions. Upon reconstitution in cold water, protein is desorbed from the fat globule surface and dissolves into the water, thereby eliminating the protein‐induced supercooling of the fat. Subsequently, spontaneous fat crystallization takes place which can be followed by pNMR measurements. These phenomena result in an increase in the viscosity of the reconstituted emulsion. The surfactants usually used in toppings (e.g. propylene glycol monostearate) act as destabilizing factors in the reconstituted topping emulsion, accelerating (i) protein desorption from the fat globule surface, and (ii) the crystallization rate of coalesced fat. The fat crystallization process seems to be important for the texture and foam stability of whipped toppings.