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Enhancing the whipping properties of blend whipped cream using coconut diglyceride through crystallization modulation

Huijie Dong1, Chonghao Wang1, Fengyan Wang2

  • 1Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China.

Food Chemistry
|April 30, 2026
PubMed
Abstract

Keywords:
Blend whipped creamCoconut diglycerideEmulsion interfacial behaviorFat crystallizationLipophilic emulsifierStabilityWhipped cream quality

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