Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions

Apparent viscosity evolution of the emulsion made with AMF (emulsion containing anhydrous milk fat alone as the source of milk fat in the formulation) and pasteurized at 80°C for 40s. Measurement made after 24h of aging of the emulsion at 4°C.

Dynamic storage (G′) and loss (G″) moduli of anhydrous milk fat emulsions at 4°C after 2h of aging, at a frequency sweep. The emulsion was pasteurized at 80°C for 120s, and the stress amplitude of the measurement was 0.1Pa.

Dynamic storage modulus (G′) of anhydrous milk fat emulsions submitted to a 40- or 120-s pasteurization holding time at 4°C after 2h (t2) or 24h (t24) of aging, at a frequency sweep (stress amplitude of 0.1Pa).

Microscopic images of the whipped emulsions made with (a) anhydrous milk fat (AMF) alone, (b) a mixture of AMF and olein (AMF/O), or (c) a mixture of AMF and stearin (AMF/S), and (d) the size distribution of air bubbles obtained from whipped emulsion image analysis.

Instability mechanism in the foams caused by Ostwald ripening—the growth of large bubbles at the expense of small ones caused by gas diffusion between them, which was accelerated by the Laplace pressure difference between the adjacent air bubbles.