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Tailoring whipped cream properties through fat composition design: Crystallization behavior and emulsion stability.
Xiuhang Chai1, Yi Su1, Yuanfa Liu1
1State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food Chemistry
|August 26, 2025
Summary
Understanding fat crystallization in whipped cream is key to quality. This study shows that specific palm fat blends (PP) improve whipped cream texture and stability, with a 50% blend offering optimal performance.
Area of Science:
- Food Science
- Dairy Science
- Lipid Chemistry
Background:
- Lipid composition is a critical determinant of fat crystallization and subsequent food product quality, particularly in whipped cream.
- Palm kernel stearin/palm stearin (PP) blends and anhydrous milk fat (AMF) possess distinct lipid profiles influencing crystallization behavior.
Purpose of the Study:
- To investigate the impact of varying proportions of PP in blends with AMF on fat crystallization and whipped cream quality.
- To identify the optimal blend composition for superior whipped cream performance.
Main Methods:
- Preparation and characterization of oil-in-water (O/W) emulsions using PP-AMF blends (0-100% PP).
- Analysis of solid fat content (SFC), triglyceride composition, crystal polymorphs (β'), and crystal network density.
- Evaluation of emulsion texture, fat globule aggregation, aeration properties, and post-aeration storage stability.
Main Results:
- Increasing PP content (0-75%) in PP-AMF blends elevated SFC, promoted β'-polymorphs, and formed denser crystal networks.
- Emulsions with up to 75% PP showed smooth textures; higher PP proportions (>75%) led to crystal coarsening and fat globule aggregation, aiding aeration.
- The 50% PP blend demonstrated optimal whipped cream properties, including superior whipping capacity, enhanced hardness, and stable post-aeration integrity.
Conclusions:
- Lipid composition, specifically the proportion of PP, significantly influences fat crystallization, emulsion structure, and whipped cream quality.
- A 50% PP blend in AMF provides a balanced lipid profile for achieving high-quality hybrid plant-animal fat whipped cream.
- Optimizing fat blend composition is crucial for developing stable and texturally superior whipped cream products.
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