Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream

[Display omitted] •Processing of model aerosol whipping cream.•Application of a medium-chain saturated monoacylglyceride.•Expansion of the concept of critical micelle concentration.•Measurement of emulsion and foam properties.•Mechanism of the foam stabilization in aerosol whipping cream. The concept of critical micelle concentration (CMC) is an important principle for the application of emulsifiers in various fields, not least in the production of food emulsions. In general, the application of emulsifier concentrations > CMC, often 10–20 times CMC, is suggested, to ensure the generation of stable emulsions. Typically, the concept of CMC is only discussed for emulsions or foams, but not simultaneously for liquid emulsions that are to be foamed. This study investigates the CMC concept for aerosol whipping cream (AWC), a system in which emulsion stability has to be guaranteed during storage and foam build up and stability has to be enabled upon foaming. Model AWC (30 g·100 g−1 fat; 6/1 MPa) was processed in the presence of various concentrations of a medium chain saturated monoacylglyceride (cme-sMAG: 0 – 2.0 g·100 g−1). It was found that similarly to the CMC concept in emulsions, the application of me-sMAG in model AWC has to be divided into three sections: i) cme-sMAG CMC.