The quality of whipped cream: Effect of polyglycerol ester on the crystallization of fat blend and the properties of interface

Abstract

This study investigated the effect of polyglycerol ester (PGE) on the crystallization of fat blend and the properties of interface, as well as their influence on the quality of whipped cream. PGE, as a nucleation inducer, facilitated the nucleation of fat blend, thereby forming small and uniform crystals. When PGE concentration was lower than 0.10 wt%, PGE coexisted with sodium caseinate (SC) at oil-water interface, decreasing the interfacial tension as well as increasing the interfacial elasticity modulus (E′) and the interfacial protein concentration (ζ), therefore improving the stability of emulsions. Moreover, PGE could increase the extent of partial coalescence and the ζ in whipped creams, leading to the formation of firmly foam structures, which in turn increased the firmness and decreased the serum loss. When PGE concentration was higher than 0.10 wt%, PGE displaced SC, decreasing the E′ and the ζ, thereby some large and irregular fat globules were observed in emulsions which caused the instability of emulsions. Besides, low degree of partial coalescence and ζ resulted in the formation of loose and fragile foam structures, thereby decreasing the firmness and increasing the serum loss of whipped creams. Overall, this study could provide theoretical guidance on how to accurately control and modify the quality of whipped creams.