Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties

The influence of unsaturated (rich in oleic acid, MAG-O) and saturated (rich in stearic acid, MAG-S) monoacylglycerols on the shear-induced partial coalescence and on the whipping properties of recombined cream was studied at different concentrations. MAG-O reduces the churning time and the whipping time, lowers the overrun and serum loss and increases the firmness of the whipped cream. The exact opposite effects were observed upon the addition of MAG-S. Protein load analyses, interfacial tension measurements and interfacial rheology experiments were carried out to elucidate the mechanism behind the diverging effects of these monoacylglycerols. The long-chain saturated MAGs behaved as a solid at the oil–water interface while its unsaturated counterpart appeared to be in the liquid state. The occurrence of chain crystallization and subsequent interfacial heterogeneous nucleation appeared to play a decisive role in the stability of RCs towards partial coalescence.