Influence of milk dilution ratios on emulsification and stability of whipped cream

Background Whipped cream is a fat‐rich oil‐in‐water emulsion that forms a stable foam upon whipping. The emulsification process plays a key role in the stability and whipping performance of whipping cream. Aim This study aimed to investigate the influence of milk dilution ratios during the emulsification on the stability and whipping characteristics of whipped cream in order to determine the optimal formulation. This plan reduces the use of additives while maintaining product quality, in line with the clean label trend. Methods Five emulsification systems were prepared by diluting fresh cream with milk: M T (milk‐only, 0.7% fat), M 3 C 2 (milk‐to‐fresh cream ratio of 3:2, 6.0% fat), M 1 C 2 (milk‐to‐fresh cream ratio of 1:2, 18.4% fat), M 1 C 5 (milk‐to‐fresh cream ratio of 1:5, 36% fat) and C T (fresh cream‐only, 35.2% fat). Physical and whipping properties were evaluated using a texture analyser, a stability analyser, a Zeta potentiometer and laser scanning confocal microscopy. Scientific Findings The results showed that changing the dilution ratios of milk during emulsification improved whipping cream stability and whipping performance. However, increasing the fresh cream proportion led to larger particle sizes, higher fat aggregation rates and reduced foam firmness. The M 3 C 2 (6.0% fat) formulation exhibited optimal characteristics, including a small average particle size (2.4 μm), moderate fat aggregation rate (6.62%), high zeta potential (33.63 mV) and low serum separation (2.73%). Moreover, M 3 C 2 has a suitable viscosity (1230 mpa.s), the shortest whipping time (209.67 s), the right overrun (186.25%) and the highest foam firmness value (1225.48 g). Meanwhile, the microstructure shows fat globules uniformly aggregated around bubbles, forming a dense network to enhance deformation resistance. Industrial Implications These findings highlight the importance of emulsification formulation in the development of whipping cream. Optimising the dilution ratios of milk enhanced emulsion stability and foam quality, offering guidance for the formulation of dairy foams in industrial applications.