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Article Abstract
Lipid composition fundamentally drives fat crystallization behavior, thereby dictating whipped cream quality. This study elucidated how lipid profiles governed crystallization and quality parameters in palm kernel stearin (PKS)/palm stearin (PS) (0.85:0.15 w/w, designated PP)-anhydrous milk fat (AMF) blends (0-100 % PP). PP was characterized by C12:0-C16:0 dominance and high-melting triglycerides (PPP/LaLaLa), whereas AMF contained diversified triglycerides with substantial unsaturation. PP blends exhibited a higher solid fat content (SFC) than AMF, with SFC increasing progressively alongside PP proportion (0-75 %), promoting β'-polymorphs and denser crystal networks. The oil-in-water (O/W) emulsions with 0-75 % PP displayed smooth textures, whereas higher PP proportions promoted partial aggregation of fat globules. Excessive PP (>75 %) induced crystal coarsening (≥6.28 μm), disrupting interfacial films and causing emulsion aggregation, thereby facilitating aeration. Notably, the 50 % PP emulsion exhibited optimal performance in hybrid plant-animal fat whipped cream systems, demonstrating superior whipping capacity, enhanced textural hardness, and exceptional post-aeration storage integrity.
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| http://dx.doi.org/10.1016/j.foodchem.2025.146035 | DOI Listing |
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