Relationship between fat crystallization, interfacial properties and qualities of whipped cream: Effect of lactic acid esters of monoglycerides

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-06 DOI:10.1016/j.foodchem.2025.143235

Ren Yan , Hongfang Cao , Jinge Wang , Tongxun Liu , Jian He , Kai Cao , Caiyun Wang , Qiangzhong Zhao

{"title":"Relationship between fat crystallization, interfacial properties and qualities of whipped cream: Effect of lactic acid esters of monoglycerides","authors":"Ren Yan , Hongfang Cao , Jinge Wang , Tongxun Liu , Jian He , Kai Cao , Caiyun Wang , Qiangzhong Zhao","doi":"10.1016/j.foodchem.2025.143235","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigated the effects of lactic acid esters of monoglycerides (LACTEM) on the fat crystallization, interfacial properties, and their relationship with the qualities of whipped cream. LACTEM promoted the formation of moderate size fat crystals at low concentrations (≤0.10 wt%). Furthermore, LACTEM could be coexisted with interfacial proteins, which in turn induced two-dimensional crystals, and thereby reducing the interfacial tension and increasing the interfacial elastic modulus. The addition of LACTEM resulted in smaller particle size and higher apparent viscosity in emulsions, and higher firmness and lower serum loss were observed in whipped cream. At high concentrations (>0.10 wt%), the larger and sparser fat crystals were observed. However, LACTEM was still coexisted with, rather than replace the interfacial proteins. LACTEM induced coarser volume phase crystals instead of interfacial crystals, which resulted in increased emulsion particle size and decreased apparent viscosity. The firmness decreased and serum loss increased in whipped cream.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"475 ","pages":"Article 143235"},"PeriodicalIF":9.8000,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625004868","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study investigated the effects of lactic acid esters of monoglycerides (LACTEM) on the fat crystallization, interfacial properties, and their relationship with the qualities of whipped cream. LACTEM promoted the formation of moderate size fat crystals at low concentrations (≤0.10 wt%). Furthermore, LACTEM could be coexisted with interfacial proteins, which in turn induced two-dimensional crystals, and thereby reducing the interfacial tension and increasing the interfacial elastic modulus. The addition of LACTEM resulted in smaller particle size and higher apparent viscosity in emulsions, and higher firmness and lower serum loss were observed in whipped cream. At high concentrations (>0.10 wt%), the larger and sparser fat crystals were observed. However, LACTEM was still coexisted with, rather than replace the interfacial proteins. LACTEM induced coarser volume phase crystals instead of interfacial crystals, which resulted in increased emulsion particle size and decreased apparent viscosity. The firmness decreased and serum loss increased in whipped cream.

Abstract Image

查看原文本刊更多论文

脂肪结晶、界面特性与鲜奶油品质的关系：单甘油酯乳酸酯的影响

研究了单甘油酯乳酸酯（LACTEM）对鲜奶油脂肪结晶、界面性质的影响及其与鲜奶油品质的关系。在低浓度（≤0.10 wt%）下，LACTEM促进了中等大小脂肪晶体的形成。此外，LACTEM可以与界面蛋白共存，从而诱导出二维晶体，从而降低界面张力，增加界面弹性模量。LACTEM的加入使乳剂的粒径变小，表观粘度提高，生奶油的硬度提高，血清损失降低。在高浓度（>0.10 wt%）下，观察到更大更稀疏的脂肪晶体。然而，LACTEM仍然与界面蛋白共存，而不是取代界面蛋白。LACTEM诱导的是较粗的体积相晶体而非界面晶体，导致乳液粒径增大，表观粘度降低。鲜奶油的硬度降低，血清损失增加。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.