Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species

Abstract

Whipping capabilities are the most important indices of dairy aerated emulsions for their use in cakes, desserts and toppings. However, poor whipping capabilities may occur because of included soft fats. Monoglycerides, namely glyceryl monostearate (GMS), glycerol monooleate (GMO) and glycerin monolaurate (GMLa), are the suggested improvers in controlling whipping process through changing partial coalescence behaviours of fat globules. Effects of the three monoglycerides on two crucial whipping factors, that is, fat crystallisation and interfacial properties, were analysed in the present study. It is found that low levels of monoglycerides (<0.25%) showed little effects on the development of partial coalescence, while positive performance was observed in those formulated with increased concentrations ranging from 0.50 to 0.75%. In comparison with GMO, monoglycerides with saturated species significantly improved density and ordering of fat crystal networks and reduced interfacial protein concentrations, contributing to the development of partial coalescence and bubble structures during whipping. Rheology analyses further strongly supported that GMS and GMLa strengthened fat crystal network structure, thereby improving shaping property and heat resistance of foam. The results provided a theoretical basis for improving whipping capabilities of aerated emulsions.

Effects of fat unsaturation degree on whipping performance and foam stability of fat‐reduced aerated emulsions

“…The sample (2–3 mL) was poured into the nuclear magnetic tube and tempered at 80 °C for 30 min, and then held at 0 °C for 90 min. The values were determined at temperatures ranging from 0 to 65 °C (at 5 °C intervals) by equilibrating the nuclear magnetic tubes at these temperatures for 30 min before measurement (Xie et al ., 2022).…”