Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream

Abstract

The effect of sucrose ester S370 on the interfacial layers and fat crystals network of whipped cream has been studied in this work. The addition of S370 showed a little effect on the droplets size, interfacial protein concentration and viscosity of emulsion samples before whipping. However, the addition of S370, as a heterogeneous nucleating agent, could induce nucleation and lead to the formation of more small crystals in the bulk mixture and emulsions. These small crystals, which were not able to pierce the interface of fat droplets effectively, would retard fat coalescence during whipping process. The addition of S370 resulted in lower degree of fat coalescence, lower interfacial protein concentration, shorter optimum whipping time (top) and lower overrun of whipped cream. At lower S370 concentration (<0.05 wt%), large-size crystals and inhomogeneous fat crystals network led to lower firmness and less bubbles stability of whipped cream samples. At 0.05 wt% S370 concentration, homogeneous crystals network, resulted in whipped cream with high firmness and bubbles stability. However, lower interfacial protein concentration and small-size crystals were observed at higher concentration of S370 (>0.05 wt%). As a result, the aerated structure was not strong enough to stabilize whipped cream.