The mechanism of the synergistic effect of polysaccharides and emulsifiers on the stability, rheology, and beating properties of low-fat cream emulsions was revealed, and the related results were published in the top international academic journal Food Hydrocolloids (JCR Zone 1, IF=11.0). Li Feng, a jointly cultivated master student by the Processing Institute and the Heilongjiang Bayi Agricultural University, was the first author of the paper, and Wang Yunna, an assistant researcher at the Processing Institute, and Liu Yanyan, an associate professor at the Heilongjiang Bayi Agricultural University, were the co-corresponding authors. This research was supported by the National Natural Science Foundation of China (32302137, 32372378) and the Milk Industry Technology Innovation Fund of China Milk Industry Association (CDIAKCJJ-TP-2024-006).

In the context of the increasing popularity of healthy dietary concepts, low-fat cream has attracted attention as a healthy green food. However, due to its low fat content, traditional low-fat cream faces technical challenges such as poor emulsion stability, tendency to separate during beating, and potential for creaming or thickening during storage, which severely restricts the improvement of product quality and market promotion. Existing studies have shown that emulsifiers and polysaccharides have a significant impact on the stability of cream emulsions, but there are few reports on the mechanism of their synergistic effects in low-fat cream.

This study employs a uniform experimental design to investigate the impact of emulsifiers and polysaccharides on the emulsion stability and beating properties of low-fat whipped cream. The findings indicate that single and double fatty acid glycerol esters, as well as lactic acid fatty acid glycerol esters, effectively stabilize the emulsion and prevent fat flocculation and agglomeration by enhancing the electrostatic repulsion between fat globules. Tween 80 can significantly reduce the viscosity of the emulsion, improving the product's flowability. Gelatin can enhance the viscoelasticity of the emulsion, strengthening the stability of the emulsion and the firmer of the foam during the beating process. Appropriate amounts of single and double fatty acid glycerol esters help to improve the rheological properties of the emulsion, promoting the formation of a uniform and delicate foam structure, and a higher content of microcrystalline cellulose can further enhance the viscosity and stability of the emulsion.

This research not only provides a scientific basis for improving the quality of low-fat cream products, but also opens up new directions for the innovative development of low-fat dairy products, which is of great significance for promoting the high-quality development of China's dairy industry.

Article link:https://doi.org/10.1016/j.foodhyd.2025.111223