ArticleFoods (Basel, Switzerland)2026
Effects of Different Polysorbates (Tween) on Recombined Whipped Cream: Interfacial Properties, Stability, and Aeration Properties.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Emulsifiers play a crucial role in improving the shelf-life stability and aeration quality of recombined whipped cream (RDC). This study systematically investigated the interfacial adsorption behaviors of four types of polysorbates (Tween20, Tween40, Tween60, Tween80) at concentrations ranging from 0.025% to 0.1%, as well as their impacts on the emulsion properties, interfacial composition, stability, and whipping properties of RDC. The results revealed that all four polysorbates significantly reduced the oil/water (O/W) interfacial tension and decreased the fat globule size, with these effects intensifying as the concentration increased. At equivalent concentrations, Tween20 exhibited the strongest particle size-reducing capacity and induced the most pronounced interfacial protein displacement, yet the compromised mechanical strength of the interfacial film led to diminished emulsion stability. In contrast, the RDC sample incorporated with Tween40 displayed the optimal emulsion stability. Moreover, all four polysorbates markedly shortened the whipping time and enhanced the overrun, but simultaneously increased serum loss. Notably, Tween80, which contains unsaturated fatty acid chains, contributed to the enhancement of foam firmness at high concentrations (0.075-0.1%), which may be correlated with its balanced properties of interfacial strength and interfacial tension. These findings facilitate a deeper mechanistic understanding of the relationship between the interfacial adsorption behavior of emulsifiers and the emulsion stability and aeration performance of RDC emulsions.
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