Exploring the role of milk fat structure and crystallization in enhancing whipped cream properties and stability

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-06-25 DOI:10.1016/j.lwt.2025.118054

Gaoyang Cui , Qichen Liu , Feng Li , Xiaoyang Pang , Ning Xie , Xiaolu Geng , Hongliang Li , Yunna Wang , Jiaping Lv , Shuwen Zhang

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Abstract

Background

Whipped cream, an oil-in-water emulsion derived from separating skim milk from whole milk, typically contains 30–38 % fat and is widely used in various food applications. The complex chemical composition and structural characteristics of milk fat, combined with diverse formulations and processing technologies, play a pivotal role in determining the stability and whipping properties of whipped cream.

Scope and approach

This review offers an integrative perspective that systematically elucidates the multifaceted roles of fatty acid composition, triglyceride molecular configuration, crystallization kinetics, and partial coalescence of milk fat in shaping the structural and functional properties of whipped cream. It highlights emerging analytical techniques such as differential scanning calorimetry, confocal laser scanning microscopy, and advanced chromatographic methods. Moreover, the review proposes a novel framework for evaluating the synergistic interactions between milk fat and whipped cream structure, aiming to support the rational design of nutritionally enhanced and functionally stable whipped cream products. The incorporation of health-oriented lipid components, along with discussions on their bioavailability and metabolic impacts, further broadens the scope and relevance of this review.

Key findings and conclusions

The composition and structure of milk fat, along with processing techniques, are key to regulating whipped cream stability and foaming. This paper reviews how understanding milk fat composition and structure affects product storage stability, microstructure and functionality. Furthermore, it highlights key challenges and areas requiring further research, which are essential for enhancing the functionality and expanding the use of whipped cream in the food industry.

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探讨乳脂结构和结晶在提高鲜奶油性能和稳定性中的作用

鲜奶油是一种水包油乳液，由脱脂牛奶和全脂牛奶分离而成，通常含有30 - 38%的脂肪，广泛用于各种食品中。乳脂复杂的化学成分和结构特点，加上不同的配方和加工工艺，对鲜奶油的稳定性和搅打性能起着关键作用。这篇综述提供了一个综合的观点，系统地阐明了脂肪酸组成、甘油三酯分子构型、结晶动力学和乳脂的部分聚结在形成鲜奶油的结构和功能特性中的多方面作用。它强调了新兴的分析技术，如差示扫描量热法，共聚焦激光扫描显微镜，和先进的色谱方法。此外，本文还提出了一个新的框架来评估乳脂与鲜奶油结构之间的协同相互作用，旨在为合理设计营养增强和功能稳定的鲜奶油产品提供支持。健康导向脂质成分的纳入，以及对其生物利用度和代谢影响的讨论，进一步拓宽了本综述的范围和相关性。乳脂的组成和结构以及加工技术是调节鲜奶油稳定性和起泡的关键。本文综述了了解乳脂的组成和结构对产品储存稳定性、微观结构和功能的影响。此外，它还强调了需要进一步研究的关键挑战和领域，这对于增强鲜奶油在食品工业中的功能和扩大使用是必不可少的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.