Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream

In this work, the effect of storage time on the fat crystallization, rheological and whipping characteristics of emulsions was studied and the static destabilization mechanism during storage was explored. As the storage time prolonged, peak melting temperature and onset of melting temperature increased while both the crystallization temperature and crystallization rate increased. Crystal birefringence was more pronounced at the oil/water interface accompanied by the desorption of interfacial proteins from fat droplets. The droplet size (d_4,3) began to increase significantly (p < 0.05) from the 5th month. The viscosity and the elastic modulus increased from 505.2 mPa·s to 908.4 mPa·s, and from 23.53 Pa to 51.38 Pa, respectively, as storing from 1st to 7th month. The whipping time decreased while the partial coalescence rate increased from 50.84 % to 65.34 %. The whipped cream at the 3rd month exhibited a smooth surface, whereas a rough surface and lost gloss was observed at the 7th month.