Aug 2026
How do sorbitan esters with different hydrocarbon chain lengths affect the quality of whipped cream by regulating fat crystallization and interfacial properties?
Three sorbitan esters (Span 20, Span 40, Span 60) with increased hydrocarbon chain lengths (C12:0, C16:0, C18:0) were compared for their effects on fat crystallization, interfacial behavior, emulsification state and the quality of whipped cream. Span 20 inhibited nucleation and induced the formation of large plate-like...
Tao Liao, Di Zeng, Yong-Jian Cai et al.
· Food Chemistry · 0 citations