Food and Fermentation Industries >

2025 , Vol. 51 >Issue 10: 257 - 263

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039884

Effects of emulsifier hydrophile lipophilic balance value on quality of virgin coconut oil-based whipped cream

  • LI Mingzhu ,
  • TANG Minmin ,
  • WANG Hui ,
  • ZHANG Yufeng ,
  • YANG Jinyan ,
  • ZHAO Wenbin ,
  • SONG Fei
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  • 1(Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China)
    2(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430000, China)
    3(Hainan Engineering Center of Coconut Further Processing/National Engineering Research Center of Coconut, Wenchang 571339, China)
    4(College of Tropical Crops, Yunnan Agricultural University, Department of Tropical Crops and Food Engineering, Puer 665000, China)

Received date: 2024-05-15

  Revised date: 2024-07-26

  Online published: 2025-06-11

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Abstract

Emulsifiers with different hydrophilicity lipophilic balance (HLB) values were made by mixing monoglycerides and sucrose esters in a certain proportion.The changes in whipping performance and quality of virgin coconut oil-based whipped cream products under different HLB values (4.0-6.0) were studied.Results showed that the whipping time and whipping foaming rate of cream gradually decreased with the increase of HLB value, while the partial coalescence rate of fat globules and the apparent viscosity of emulsions gradually increased.The research on texture characteristics and decoration performance demonstrated that when the HLB value was 4.0-4.5, the hardness value of the cream was small, and the whipped cream was soft and easy to collapse.When the HLB value was higher than 5.0, the hardness of the cream increased significantly, the whipped cream was rough and the whipping performance of the cream decreased.In comparison, when the HLB value of the mixed emulsifier was 5.0, the whipping time of cream was moderate (128 s), the foaming rate of whipping was high (84.68%), the stability of foam was good (81.52%), the hardness was moderate, and the spreadability was good.Therefore, an emulsifier with an HLB value of 5.0 was more suitable for the virgin coconut oil-based whipped cream system.The research results provide theoretical guidance to produce high-quality zero trans fatty acid whipped cream.

Key words： whipping cream; mixed emulsifier; hydrophile lipophilic balance; whipping properties; decorating performance

Cite this article

LI Mingzhu , TANG Minmin , WANG Hui , ZHANG Yufeng , YANG Jinyan , ZHAO Wenbin , SONG Fei . Effects of emulsifier hydrophile lipophilic balance value on quality of virgin coconut oil-based whipped cream[J]. Food and Fermentation Industries, 2025 , 51(10) : 257 -263 . DOI: 10.13995/j.cnki.11-1802/ts.039884

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