Synergistic influence of protein particles and low-molecular-weight emulsifiers on the stability of a milk fat-based whippable oil-in-water emulsion

Oil-in-water emulsions consisting of milk fat and water were prepared with low-molecular-weight emulsifiers (LMWEs) and zein colloidal particles (ZCPs). Analysis of the creaming stability and particle size distribution showed that ZCPs caused notable droplet flocculation but no coalescence, and stabilized the emulsion against oiling-off under centrifugation. ZCPs minimized the volume loss from overrun of the whipped cream during whipping, and improved the short-term shape retention of LMWE-stabilized whipped cream. The yield stress and viscosity results further corroborated the role of ZCPs-induced flocs in the reinforced foam structure. However, in the presence of xanthan gum, the ZCP-induced droplet interaction was diminished, while creaming of the centrifuged ZCP-containing emulsion was prevented and the foam stability of the corresponding whipped sample was slightly increased. Furthermore, an interaction mode between the oil droplets with possible dual composite interfacial layers assembled by LMWEs and ZCPs in the absence or presence of xanthan was proposed.