Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties

The properties of whipped cream rely on fat droplets partial coalescence phenomena occurring during the whipping process. Sucrose esters, as environmental compatibility lower-molecular-weight emulsifiers can modify partial coalescence by regulating both fat crystallization and interfacial properties due to their different fatty acid composition and esterified degree. In this study, we investigated the effects of five hydrophobic sucrose esters (L195, O170, S170, S370, and S570) with different fatty acid compositions (lauric acid, oleic acid and stearic acid) and esterification degrees (monoesters content from 1% to 30%) on whipped cream properties by analyzing fat crystallization inside droplets and oil/water interfacial properties. First, the crystallization profile and microstructure of fat at bulk and emulsion states were also assessed to characterize fat crystallization properties. Additionally, changes in interfacial tension and rheology during cooling were performed to evaluate oil/water interfacial properties. Finally, we investigated the influence of sucrose ester types on emulsion and whipped cream properties. The smaller size of fat crystals inside fat droplets and the presence of stronger interfacial layers induced by S170 (HLB 1, Sucrose monoester<1%, stearic acid 70%), led to the formation of a more homogeneous fat partial coalescence network in whipped cream, resulting in enhanced firmness and stability. The mechanisms behind the effects of fat crystallization and interfacial properties, particularly interfacial crystallization behaviors, on the properties of whipped cream were thoroughly examined and discussed. The results provide theoretical guidance for the application of hydrophobic sucrose esters or lower-molar-weight emulsifiers in whipped cream systems.