Dairy whipping cream : synergistic roles of fat crystallisation and partial coalescence : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology, Massey University, Palmerston North, Manawatū, New Zealand. EMBARGOED until 26th March 2026
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Date
2024
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Massey University
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Abstract
The study of fat crystallisation and shear-induced partial coalescence mechanisms has been crucial for the development of aerated colloidal food products like whipping cream, whipped toppings, and ice cream. This research examines the interdependent effects of these factors on the stability, foam structural properties, and underlying mechanisms of oil-in-water (O/W) emulsions in the recombined dairy whipping cream made using anhydrous milk and stabilised by sodium caseinate. Partial coalescence in O/W emulsions can be influenced by factors such as droplet sizes, shear, air incorporation, and the addition of emulsifiers. This study investigates the impact of fat droplet sizes and emulsifiers on the development of stable whipped cream, with the aim of understanding the complex physico-chemical properties affected by these interrelated factors. The study is divided into three parts: 1) development of a novel technique using a rheometer to monitor the primary mechanism of whipping in the presence of air, 2) investigation of the influence of fat droplet sizes, and 3) examining the effect of different types and concentrations of emulsifiers on whipping properties. -- Shortened abstract.
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Embargoed until 26th March 2026