Synergistic effects of microcrystalline cellulose and xanthan gum on the stability of milk fat-based UHT whipping cream

Abstract

In this study, microcrystalline cellulose (MCC) and xanthan gum (XG) were used as stabilizers for the preparation of UHT whipped cream. The purpose was to characterize the effect of stabilizers synergies on whipped cream. Analysis of the creaming stability showed that MCC and XG synergistically and effectively increase the absolute value of zeta potential and keep the particle size within a reasonable range. On the other hand, shear thinning followed by thickening was observed when MCC was added to the whipped cream emulsion. In terms of whipping characteristics, with the increase of XG concentration, the whipping time was prolonged and the overrun level was reduced. Furthermore, the thermal behavior of whipped cream is influenced by the MCC, so that the ability of the foam to adapt to temperature changes is enhanced. Based on confocal laser scanning microscope (CLSM), MCC ameliorated XG-induced fluid protein adhesion and excessive aggregation of fat globules were observed. This promotes the uniform distribution of protein and fat globule clusters around the air bubbles, while the high viscosity of XG improves the rigidity of the air bubbles interface membrane. These results highlighted the effectiveness of XG/MCC synergistic effects in stability and whipping properties of the milk-based cream, which assisted in rational design of whipped cream with a distinct texture.