Influence of cooling rate on partial coalescence in natural dairy cream

The presence of a fat crystal network throughout the fat droplets of an oil-in-water emulsion is a requisite for partial coalescence. The characteristics of this fat crystal network determine greatly the kinetics of partial coalescence. In this study the fat crystal network was manipulated by altering the cooling rate applied to natural cream. The kinetics of partial coalescence under constant shear and at constant temperature were studied by combining rotational viscosity analysis with light microscopy and laser scattering. It was shown that slow cooling of the emulsion decelerates partial coalescence and favors the formation of loosely-packed aggregates. On the other hand, fast cooling favors a high partial coalescence rate and the formation of dense aggregates. Fat crystallization properties were analyzed using small deformation rheology, differential scanning calorimetry and cryo-scanning electron microscopy. The difference in organization of the fat crystals obtained for both cooling rates contributed significantly to the mechanistic understanding of partial coalescence as influenced by the cooling rate