Effects of commercial phospholipid species on room-temperature stability and whipping performance of aerated dairy emulsions

Phospholipids are natural amphipathic surfactants with potential to enable “clean-label” aerated emulsions, e.g., room-temperature whipping creams. We compared egg yolk phospholipid (EYP), soy lecithin (SL) and rapeseed phospholipid (RSP) in controlling qualities of whipping creams. SL and RSP showed complex phospholipid profiles, which replaced interfacial proteins partially. Although their replacement capabilities were limited compared to EYP. The absorbed phospholipids and the remaining interfacial proteins contributed to resisting destabilization through complex spatial network structure and relatively thicker hydration shell. The 0.50 % SL-emulsion showed the best room-temperature storage stability (especially the static-creaming index = 0 %, and viscosity = 5125 mPa·s at 1 month). However, the SL- and RSP-foam structures after whipping were rough, and the overrun was less than 55.6 %; in contrast, EYP produced the smoothest whipped foams due to partial coalescence-driven fat globule networks (overrun ≥ 81.5 %). Microscopic analysis demonstrated that bubbles were stably entrapped within a spatial network formed by partially coalesced fat globules in the EYP-samples. Such a foam structure indicated that the emulsion was capable of forming well-structured foam. Further research considering synergistic effects of blending EYP with SL or RSP are required, which contributes to improving emulsion stabilities sorted at room temperature and whipping capabilities synchronously. • Effects of phospholipids on controlling room temperature-stabilities were evaluated. • SL's complex compositions yield the highest room temperature-stabilities. • Abilities of SL and RSP to replace interfacial proteins were limited compared to EYP. • Bubbles were stably entrapped within a structure formed by partially coalesced fat globules in EYP-samples.