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 crystals. And the crystals would damage the interfacial film since Span 20 desorbed interfacial proteins. Hence, the Span 20 emulsion was sensitive to fat partial coalescence and constructed a stable whipped cream with low overrun. Span 40 and Span 60, as nucleation templates, induced the formation of small rod-like and tiny spherical crystals. The interfacial elasticity was enhanced since the co-adsorption and the assistance of weak or strong interfacial crystallization. Thus, fat partial coalescence was inhibited, and the overrun increased. Benefiting from tiny spherical crystals and stronger interfacial elasticity, the Span 60 whipped cream exhibited superior shape retention compared with the Span 40 group.