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| Study on the Rheological Properties, Aeration Performance, and Flavor Quality of Whipping Cream With Different Lipid Composition |
| HOU Yi-fei1, 2, LIANG Chao3, CAO Hong-fang3, LI Feng1, 2, LÜ Jia-ping2, PANG Xiao-yang2, ZHANG Shu-wen2, XIE Ning2, LI Xu2, WANG Xiao-dan2, DU Xin-yu4, LIU Yan-yan1*, WANG Yun-na2, 3* |
1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
3. National Center of Technology Innovation for Dairy, Huhhot 010080, China
4. College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Abstract As a typical polymorphic emulsion, the lipid composition of whipping cream played a crucial role in determining its rheological properties, aeration performance, and flavor quality. However, the mechanisms by which different lipids influenced polymorphic behavior and texture remained unclear. This study systematically investigated the effects of milk fat, vegetable fat, and their mixtures on the polymorphism, emulsion stability, flavor characteristics, and aeration performance of whipping cream. The results showed that whipping creams with different lipid compositions primarily consisted of fine, needle-like β′ crystals stacked vertically in a triple-chain length (3L) structure. Among them, whipping creams containing mixed milk/vegetable fat and vegetable fat alone exhibited higher crystallization degrees, leading to β-crystal recrystallization during heating (0～35 ℃). This process caused fat globule coalescence, increased average particle size, bimodal or multimodal particle size distribution, and a higher degree of fat coalescence. Despite this, the average particle size (1～3 μm) of whipping cream remained small, with a unimodal distribution and enhanced emulsion stability (TSI=1～3). Whipping cream with vegetable fat demonstrated higher viscosity, with G′>G″, indicating a stronger fat crystal network. This contributed to improved aeration performance, as evidenced by shorter whipping time (130～170 s), increased overrun (150%～200%), and greater foam hardness (900～1 400 g). The primary flavor compounds in whipping cream included heptanone, pentanone, acetone, and butanone. Notably, the flavor profile of mixed milk/vegetable fat cream more closely resembled that of vegetable fat cream and differed significantly from pure milk fat cream. Additionally, the main volatile compounds in milk/vegetable fat cream—such as methanol, and ethyl butyrate—contributed distinct aroma characteristics. Overall, this study provided essential theoretical insights for quality control in whipping cream production.
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Received: 2025-04-30
Accepted: 2025-07-10
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Corresponding Authors:
LIU Yan-yan, WANG Yun-na
E-mail: spxylyy@126 com；wang_yn92@163.com
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