Research Progress on Static Stability and Whipping Re-stabilisation of Recombined Dairy Cream

Abstract

Compared with fresh cream, recombined dairy cream has the advantages of low cost, high consistency between production batches, and good foam stability after whipping. It is widely used in industries such as coffee and tea beverages. However, due to the numerous ingredients and complex processes involved in its production, as well as the high requirements for static stability and whipping properties, the current market has heavily relied on imports, which leads to posing significant challenges to domestic dairy companies. The review first elucidated the mechanism of static instability occurring in recombined dairy cream during storage, including initial stable phase, phase separation, and creaming of fat globules, and discussed the factors influencing the rate and extent of instability at each stage. It elaborated on the interactions among fat globules, emulsifiers, and other components during storage and their impacts on the stability of recombined dairy cream. Furthermore, it delved into the process of partial coalescence and foaming during agitation of recombined dairy cream and the subsequent stabilization mechanism. It explicated the influence of solid fat content, fat crystallization characteristics, and emulsifier components on the partial coalescence of fat globules, which will provide technical support for the development and production process of recombined dairy cream products for domestic enterprises.

Keywords

• recombined dairy cream
• static stability
• whipping
• partial coalescence
• fat crystallization
• emulsifier