Whipping cream is an oil-in-water emulsion, which can turn into an aerated foam after whipping operation. It can be used as a flavor enhancer to impart excellent sensory properties to foods and thus, has broad application prospects in the food industry. In this article, we introduce five common destabilization behaviors including creaming, aggregation, coalescence, partial coalescence and Ostwald ripening during the storage of whipping cream, and discuss the influences of interfacial properties and droplet interaction on the stability of whipping cream. Then, we describe the whipping process and elucidate the influences of crystallization properties, interfacial properties and serum protein properties on the whipping characteristics of cream. We hope that this review can provide some theoretical guidance for the industrial production of whipping cream.

This study aimed to analyze the effect of glycerin monostearate (GMS) on the emulsion stability of recombined dairy cream (RDC) formed with micellar casein (MCN), calcium caseinate (CaC) or sodium caseinate (NaC). The results showed that GMS could change the particle size distribution of lipids droplets by co-adsorbing onto the oil-water interface together with caseins and consequently the emulsifying stability of RDC. For MCN-RDC, a significant increase was observed in the phase separation time after GMS addition, and 2.5% MCN-RDC exhibited the best emulsion stability and an increase in the phase separation time from 474 to 4622 s. The phase separation time of 0.5%–2.0% CaC-RDC was in the range of 167–483 s, and increased to 177–517 s after GMS addition, whereas that of 2.5% CaC-RDC decreased slightly. The phase separation time of 0.5% NaC-RDC increased from 1245 s to 1460 s after GMS addition, while that of NaC-RDC with NaC concentration higher than 1.0% decreased. In conclusion, GMS can increase the emulsion stability of MCN-RDC, and its effect on the emulsion stability of CaC-RDC and NaC-RDC differs depending on the concentration of caseins. GMS can increase the emulsion stability of RDC only when the concentrations of CaC and NaC were 0.5%–2.0% and 0.5%, respectively.

In this study, solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GCMS) was used to investigate the volatile compound profiles of eight dairy fat products (including four butters, two creams and two cultured butters) that are popular on the Chinese market. Their key flavor compounds were identified by calculating relative odor activity value (ROAV) as well as using gas chromatography-olfactometry (GC-O). In total 40 volatiles were found in the eight milk fat products, including 7 aldehydes, 6 methyl ketones, 7 fatty acids, and 7 lactones. A total of 17 volatile compounds were identified as key flavor compounds according to their ROAV, and GC-O identified seven of these compounds. Acetic acid, butanoic acid, hexanoic acid, δ-octanolactone, δ-decanolactone and γ-dodecalactone, all of which had ROAV greater than 1 and could be recognized by GC-O, were considered the most significant flavor compounds in dairy fat products.