Mechanism Of Fat Crystallization Properties On Whipping Cream Quality

Whipping cream,a typical kind of foamy food,is comprised of a 3-dimensional structure throughout the aqueous phase that could support the air trapped through whipping possess.The popular application of whipping cream is the decoration of cakes and desserts,which depends on partial coalescence of fat globule.In this paper,the internal relationship between the fat crystallization properties and the quality of whipping cream was clarified,and the desirable fat formulation for the production of whipping cream was optimized by mixing fats,which provides theoretical and practical guidance for the development and production of whipping cream.This study examined fatty acids composition and crystallization behavior of 12 various of vegetable fats commonly used in the preparation of whipping cream;then five kinds of them were selected to prepare whipping cream,the mechanism of fat crystal network on whipping properties and foam stability of whipping cream was explored.Finally,optimizing the formulation of the fat phase composition through mixing fats to improve the quality of whipping cream.The main findings are as follows:(1)The melting and crystallization properties of different types of fats were analyzed.The chemical composition was a dominant factor in determining the crystallization properties of fat.Lauric and myristic acids facilitated the formation of mixed ?' crystals and dense crystal network with small crystals.Meanwhile,the SFC stood high values and did not change greatly during 0-20 ?,while the SFC decreased rapidly during 25-35 ?.The high melting point saturated fatty acid such as palmitic and stearic would increase the crystallization temperature,slowing down the crystallization rate.Finally,unsaturated fatty acids such as oleic and linoleic could reduce the SFC at 20 ?,promoting ? crystals and forming loose crystal networks.(2)Two hydrogenated palm kernel oil(HPKO-A and HPKO-B);two refined vegetable oils(RVO-A and RVO-B)and one type of transesterification oil(TO)were used to prepare whipping cream.The properties of cream before and after whipping were both determined.It was found that dense crystal networks formed by small crystals in HPKO-A and RVO-A could increase the fat globule collision frequency during whipping,which in turn promote partial coalescence.Thus,the corresponding whipping cream(Cream-HA)obtained good whipping properties and higher firmness.In addition,SFC decreased rapidly within 25-35 ?,which promote the mouthfeel of Cream-HA.However,cream-HA was prone to undergo excessive partial coalescence,the foam resistance and operating performance of cream-HA were poor.The whipping cream with HPKO-F(Cream-HF)achieved moderate partial coalescence,good foam stability but longer whipping time,however,due to HPKO-F still contained a certain amount of SFC at35 ?,resulting waxy mouthfeel of Cream-HF.Furthermore,the richness in palmitic and oleic acid led to the formation of weak crystal network,which could not provide appropriate mechanical strength to hinder the complete merging of fat globules,restricting partial coalescence.Therefore,the whipping cream with RVO-B as well as TO-A had lower overrun,viscoelasticity and storage stability.(3)The crystallization properties of mixed fats(HPKO-A:HPKO-F and HPKO-A:RVOB)have been explored.The results showed that the crystallization temperature and crystal morphology of the mixed fats were not affected by the compatibility of fats but influenced by the fatty acid composition.The crystallization temperature was increased with the content of high melting point fatty acids.In addition,the crystals of mixed fats would be smaller as the content of lauric and myristic increased,and when the content of palmitic and stearic raised,the crystals of mixed fats became coarser as well as the fat crystal networks turned sparser.The optimum formulation of fat for the production of whipping cream was optimized by mixing fats.For the whipping cream prepared by HPKO-A:HPKO-F,compared with the whipping cream prepared by HPKO-A(Cream-HA),the firmness of the whipping cream prepared by HPKO-A:HPKO-F(7:3)has been reduced to 182.28 g(Cream-HA:215.00 g),the foam structure was more resistant to whipping;compared with the whipping cream prepared by HPKO-F(Cream-HF),the whipping time of the whipping cream prepared by HPKOA:HPKO-F(7:3)has been shorten to 294.0 s(Cream-HF: 320.0 s),and the firmness has been increased to 182.28 g(Cream-HF: 145.09 g),and obtained better flavor as well as good taste.For the whipping cream prepared by HPKO-A:RVO-B,compared with the whipping cream prepared by RVO-B(Cream-RB),the whipping time of whipping cream prepared by HPKOA:RVO-B(7:3)and HPKO-A:RVO-B(5:5)have been shorten to 295.0 s and 304.0 s respectively(Cream-RB: 378.0 s),and the firmness have been increased to 160.59 g and 156.78 g respectively(Cream-RB: 86.38 s),moreover,the foam stability has been enhanced.