Effects of sucrose esters on whipping capabilities of aerated emulsions

Effects of sucrose esters on whipping capabilities of aerated emulsions from the perspective of fat crystallization and interfacial properties have been studied in this work. Sucrose ester S370 (HLB = 3) exhibited a strong ability to enhance fat crystallization, but a weak ability to replace interface proteins, which was not conducive to improve whipping capabilities. Meanwhile, foam possessed the lowest degree of viscoelasticity, and the presence of larger fat globules cannot facilitate their adsorption at the plateau borders. As the level of sucrose ester S770 (HLB = 7) raised, there was a corresponding increase in the promotion of fat crystallization behavior and interfacial protein replacement, as well as a marked improvement in whipping capabilities. This, in turn, contributed to an elevation in the collapse temperature of foam to 37 °C. Desirable fat crystals and fat globule aggregates were observed at the plateau borders in the foam. Sucrose ester S1670 (HLB = 16) shortened whipping time significantly and increased overrun because of its strong surface activity, but the development of partial coalescence rate was limited, which made foam susceptible to rapid disintegration upon exposure to 32 °C. This work provides a theoretical basis for usages of sucrose esters in aerated emulsions.