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

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.