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Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams

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Abstract

Milk fat-based whipping cream is primarily comprised of cream and whole milk. It has melt-in-the-mouth texture and unique milk flavor. However, milk fat-based whipping cream suffers from poor emulsion stability and foam firmness. The effects of monoacylglycerols (MAGs) with different saturation degrees (M1: 98% saturation, M2: 70% saturation and M3: 30% saturation) on emulsion properties (average particle size, viscosity, and emulsion stability) and whipping properties (overrun, firmness, shape retention ability, and foam stability) of milk fat-based whipping creams were investigated in this study. MAGs significantly decreased particle sizes (from 2.84 to 1.16 μm) and enhanced viscosity (from 350 to 490 cP) of the milk fat-based emulsions (emulsion without MAGs: M0, 5.01 μm, 298 cP) (P < 0.05). MAGs increased the stability of the milk fat-based emulsions with lesser phase separation during centrifugation tests and lower changes in particle sizes and viscosities during temperature cycling tests. Emulsion M1 with highest degree of saturation is less likely to destabilize and phase inverse. The decrease sharply in conductivity can be attributed to the entrapment of large amounts of air. Following that, the conductivity of M1 with low variation indicating high whipping resistance and less likely to coalescence and phase separation. Adding MAGs can significantly enhance overrun (M1: 205.3%, M2: 198.5%, M3: 141.4%) as compared to the control sample (M0: 97.9%) (P < 0.05). In emulsions containing MAGs with high degree of saturation (M1 and M2), firmness (M1: 95 g, M2: 109 g) and shape retention ability of the whipped creams were reduced as compared to control emulsion without MAG (M0: 173 g), but the foam stability (M1: 89%, M2: 91%) was enhanced (M0: 81%); M3 (firmness: 507 g; foam stability: 66%) has the contrasted effects. Whipping cream M2 demonstrated the best whipping properties with high overrun (198.46%), good firmness (109 g), shape retention ability and foam stability (91%). Good quality whipping creams can be obtained by selecting suitable MAGs.

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Data availability statement

All data generated or analysed during this study are included in this published article (and its supplementary information files).

Abbreviations

MAGs:

Monoacylglycerols

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Acknowledgements

The author would like to acknowledge the Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd., for kind support and providing a facility for the study.

Funding

The authors gratefully acknowledge the financial support provided by the Fundamental Research Funds for the Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd. (Project Nos.WRD-02-C-22-019).

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Authors and Affiliations

  1. College of Food Science and Technology, Henan University of Technology, Lianhua Road, Zhengzhou, 450001, China

    Xueli Wei, Hong Zhang, Xuebing Xu & Yanlan Bi

  2. Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai, 200137, China

    Hong Zhang, Jingjing Gong & Xuebing Xu

  3. College of Food and Pharmaceutical Science, Ningbo University, Ningbo, 315211, China

    Lingzhi Cheong

Authors
  1. Xueli Wei
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  2. Hong Zhang
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  3. Lingzhi Cheong
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  4. Jingjing Gong
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  5. Xuebing Xu
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  6. Yanlan Bi
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Contributions

Xueli Wei: Conceptualization, Formal analysis, Data curation, Writing—original draft. Lingzhi Cheong: Conceptualization, Writing—review and editing. Jingjing Gong: Methodology, Formal analysis. Hong Zhang: Conceptualization, Formal analysis, Writing—review and editing. Xuebing Xu and Yanlan Bi: Conceptualization, Methodology and resources.

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Correspondence to Hong Zhang.

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Wei, X., Zhang, H., Cheong, L. et al. Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams. J Food Sci Technol 60, 2468–2476 (2023). https://doi.org/10.1007/s13197-023-05769-1

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  • DOI: https://doi.org/10.1007/s13197-023-05769-1

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