数字农科院2.0

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

作者机构：

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

期刊名称： LWT

ISSN： 0023-6438

年卷期： 2025 年 228 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

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.

分类号：

  • 相关文献

[1]Chemical synthesis of phytosterol esters of polyunsaturated fatty acids with ideal oxidative stability. Deng Qianchun,Zhang Pin,Huang Qingde,Huang Fenghong,Wei Fang,Zheng Mingming,Yu Xiao,Zhou Qi,Zheng Chang.

[2]Effects of Biogas Slurry on Crop Yield, Physicochemical Properties and Aggregation Characteristics of Lime Concretion Soil in Wheat-Maize Rotation in the North China Plain. Tang, Jiao,Davy, Anthony J.,Wang, Wei,Zhang, Xihuan,Wu, Dafu,Hu, Lin,Yin, Jinzhong. 2022

[3]Application of High-Pressure Homogenization for Apple Juice: An Assessment of Quality Attributes and Polyphenol Bioaccessibility. Krystian Marszałek,Urszula Trych,Adrianna Bojarczuk,Justyna Szczepańska,Zhe Chen,Xuan Liu,Jinfeng Bi. 2023

[4]Impact of physiochemical properties of protein ingredients on pellet quality and microstructure. Chunyu Ge,Min Xue,Jamie Marie Hooft,Margareth Øverland,Xiaofang Liang,Jie Wang,Peng Meng,Yuchang Qin,Hao Wang. 2023

[5]Physicochemical Properties of Geographical Indication (GI) Sweet Cherries in China and Their Influencing Factors of Cultivar, Climate Type, and Soil Condition. Ying Nie,Jiazhang Huang,Rui Liu,Pei Wang,Peng Liu,Man Lu,Junmao Sun. 2023

[6]Effects of different rearing systems on carcase traits, physicochemical properties, basic chemical composition, fatty acid profiles and amino acid profiles of Gangba lamb. 丁赫,,德庆卓嘎,,格桑嘉措,,张继泽,,张晓庆,,塔娜. 2024

[7]Exploring the Superiorities of Restructured Peaches During Freeze-Drying and Storage. Xie, Yitong,Bi, Jinfeng,Jin, Xin. 2025

[8]The Impact of OsERF34 on Rice Grain-Processing Traits and Appearance Quality. Du, Zhimin,Jia, Yinan,Hu, Peisong,Xu, Hai,Jiao, Guiai,Tang, Shaoqing. 2025

[9]Milk fatty acid profiles in Holstein dairy cows fed diets based on corn stover or mixed forage. Han, Rongwei,Zheng, Nan,Zhang, Yangdong,Wang, Jiaqi,Han, Rongwei,Zheng, Nan,Zhang, Yangdong,Zhao, Xiaowei,Bu, Dengpan,An, Pengpeng,Xu, Xiaoyan,Wang, Jiaqi,Liu, Shimin. 2014

[10]Deep Sequencing and Screening of Differentially Expressed MicroRNAs Related to Milk Fat Metabolism in Bovine Primary Mammary Epithelial Cells. Shen, Binglei,Zhang, Liying,Lu, Chunyan,Zhang, Yonghong,Yang, Runjun,Zhao, Zhihui,Shen, Binglei,Pan, Qiqi,Lian, Chuanjiang,Lian, Chuanjiang. 2016

[11]Effects of different fat mixtures on milk fatty acid composition and oxidative stability of milk fat. Zhao, Xiaowei,Wang, Jiaqi,Bu, Dengpan,Cui, Hai,Sun, Yan,Xu, Xiaoyan,Zhou, Lingyun,Zhao, Xiaowei,Yang, Yongxin. 2013

[12]Supplementing different ratios of short- and medium-chain fatty acids to long-chain fatty acids in dairy cows: Changes of milk fat production and milk fatty acids composition. Sun, Y.,Bu, D. P.,Wang, J. Q.,Cui, H.,Zhao, X. W.,Xu, X. Y.,Sun, P.,Zhou, L. Y.. 2013

[13]Influence of Linolenic Acid Content on the Oxidation of Milk Fat. Liu, Qingsheng,Wang, Jiaqi,Bu, Dengpan,Khas-Erdene,Liu, Kailang,Wei, Hongyang,Zhou, Lingyun,Beitz, Donald C..

[14]Short communication: Effects of replacing part of corn silage and alfalfa hay with Leymus chinensis hay on milk production and composition. Yan, R.,Han, J.,Zhang, Y.,Chen, S.,Undersander, D.,Zhang, Xian.

[15]Effectiveness of rubber seed oil and flaxseed oil to enhance the alpha-linolenic acid content in milk from dairy cows. Pi, Y.,Gao, S. T.,Ma, L.,Wang, J. Q.,Zhang, J. M.,Xu, J. C.,Bu, D. P.,Ma, L.,Bu, D. P.,Ma, L.,Bu, D. P.,Zhu, Y. X.,Xu, J. C.,Bu, D. P.,Xu, J. C..

[16]Ruminal bacterial community is associated with the variations of total milk solid content in Holstein lactating cows. Kaizhen Liu,Yangdong Zhang,Guoxin Huang,Nan Zheng,Shengguo Zhao,Jiaqi Wang. 2022

[17]Odd- and branched-chain fatty acids in milk fat from Holstein dairy cows are influenced by physiological factors. Sun, L. L.,Liu, L.,Brenna, J. T.,Wu, Z. H.,Ma, L.,Bu, D. P.. 2022

[18]Milk lipids characterization in relation to different heat treatments using lipidomics. Zhang, Hongda,Xu, Yanyang,Zhao, Chengxiang,Xue, Yi,Tan, Dongfei,Wang, Shaolei,Jia, Man,Wu, Huaxing,Ma, Aijin,Chen, Gang. 2022

[19]Relationship between rumen bacterial community and milk fat in dairy cows. Si, Boxue,Liu, Kaizhen,Huang, Guoxin,Chen, Meiqing,Yang, Jiyong,Wu, Xufang,Li, Ning,Tang, Wenhao,Zhao, Shengguo,Zheng, Nan,Zhang, Yangdong,Wang, Jiaqi. 2023

[20]Fatty acid, triglyceride, and kinetic properties of milk fat fractions made by the combination of dry fractionation and short-path molecular distillation. Zhu, Huiquan,Si, Xin,Wang, Yunna,Zhu, Panpan,Pang, Xiaoyang,Wang, Xiaodan,Fauconnier, Marie-Laure,Ju, Ning,Zhang, Shuwen,Lv, Jiaping. 2023

作者其他论文 更多>>