Partial Coalescence in Cream‐Like Emulsions Prepared with Alternative Fats: Effect of Controlled Stirring and Temperature Cycles

Abstract

AbstractThe objective was to study the partial coalescence as a consequence of controlled stirring and temperature cycles in oil‐in‐water emulsions prepared with skimmed cow milk and nondairy fats: low trans vegetable fat (LT), bovine fat (BF), partially hydrogenated soybean oil (HS) and sunflower oil as control. The partial coalescence rates (%/min) of the stirred emulsions were LT, 89.8 ± 4.3; BF, 29.7 ± 3.1; HS, 23.8 ± 3.1. This result was attributed to the lower solid fat content (%) of emulsion LT (19.2 ± 1.2 versus 25.9 ± 1.1 in BF and 56.8 ± 1.1 in HS). A temperature cycle with partial melting of fats led to hardening of texture in emulsions BF and HS due to partial coalescence, favored by the recrystallization of the fat at the interface. Emulsion LT did not show changes after the same treatment, probably because its lower solid fat content did not favor partial coalescence in the absence of mechanical work.Practical ApplicationsThis article deals with the formulation and characterization of cream‐like emulsions prepared with skimmed cow milk and different fats as an alternative lipid phase instead of dairy fat. The partial coalescence process was analyzed after application of controlled stirring (where the phenomenon is desired) and temperature cycles (where it must be avoided). This research can be useful as a starting point for the elaboration of a healthier product than dairy cream without losing its characteristic rheological behavior during whipping/stirring. This work also points to control some desired and undesired properties by the selection of the lipid phase. Promising results were obtained using a particular vegetable fat with low content of trans fatty acids; this may open the door for further investigations in order to obtain a healthy edible cream with favorable response to whipping/stirring and good stability against thermal fluctuations.