Synergistic stabilization of the aerated emulsions: Glyceryl monostearate palmitate modulating fat crystal networks and interfacial behavior

In this work, the effects of the glyceryl monostearate palmitate (GMP) on the crystallization behavior, interfacial and emulsifying properties, as well as their correlation with whipping properties were systematically investigated. At lower concentrations (≤0.15 wt%), GMP modulated the formation of fat crystals toward a more favorable crystal distribution. Simultaneously, GMP interacted with milk proteins, which was associated with reduced interfacial tension and enhanced interfacial viscoelasticity. This combined synergistic facilitated the formation of smaller particle sizes, higher viscosity, and stronger thixotropy in the emulsion. The dense crystal network and interfacial film contributed to an enhanced foaming structure in whipped cream, resulting in a higher firmness. In contrast, at higher concentrations (>0.15 wt%), GMP promoted the formation of larger fat crystals and a looser crystal network. Excessive GMP appeared to induce coarse bulk-phase crystallization, with limited further improvement in interfacial properties, resulting in an increased particle size and decreased emulsion thixotropy. The looser crystal network resulted in a more fragile foaming structure, accompanied by a decreased firmness in whipped cream. In summary, this study reveals insights into the mechanism by which GMP regulates the whipping properties, and offers a promising strategy for the Clean-Label food systems.