The effect of sucrose esters S1570 on partial coalescence and whipping properties

Abstract

This study investigated the effect of different hydrophilic sucrose ester S1570 concentrations on interfacial properties, emulsion characteristics and whipping properties of whipped cream. S1570 at low concentration range (≤0.10 wt%) can coexist with proteins at the oil/water interface. At high concentration range (>0.10 wt%), S1570 would induce crystals piercing interfacial layers and displace the proteins from the oil/water interface. And higher concentration serum protein can prevent fat droplets from entering the air/water interface. An increase of S1570 level at low concentration range can retard partial coalescence during the whole whipping process, thus causing longer optimum whipping time, higher overrun, lower firmness and stabilities of whipped cream. The increase of S1570 at high concentration range increased shear-induced partial coalescence but retard surface-mediated partial coalescence, which caused higher overrun and shorter optimum whipped time. Furthermore, samples with 0.50 wt% S1570 exhibited higher firmness and stabilities. Correlation analysis evidenced that synergistic and competitive adsorption of proteins and sucrose ester S1570 at oil/water interface account for different influence mechanics of shear-induced partial coalescence and surface-mediated partial coalescence during whipping process.