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

文献类型： 外文期刊

作者： Cui, Gaoyang 1 ; Liu, Qichen 1 ; Li, Feng 1 ; Pang, Xiaoyang 1 ; Xie, Ning 1 ; Geng, Xiaolu 2 ; Li, Hongliang 2 ; Wang, Yunna 1 ; Lv, Jiaping 1 ; Zhang, Shuwen 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

2.Inner Mongolia Mengniu Dairy Grp Co Ltd, Hohhot 011570, Peoples R China

3.Chinese Acad Agr Sci, Western Agr Res Ctr, Changji 831100, Peoples R China

关键词： Crystallization behavior; Milk fat; Physiochemical properties; Stability; Whipped cream

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 228 卷

页码：

收录情况： SCI

摘要： 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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