Temperature-induced destabilization mechanisms of whipping cream: emulsion properties, aeration behavior, and flavor deterioration.

This study elucidated the destabilization mechanism of whipping cream under different storage conditions (4 °C, 25 °C, and temperature fluctuation) over three months, while exploring the potential of large language model (LLM) for shelf-life prediction. Multiple analyses were conducted, including emulsion properties, rheological characteristics, interfacial microstructure, thermodynamic behavior, aeration performance, and volatile flavor profiles. Results showed that with prolonged storage, all samples exhibited progressive emulsion thickening, creaming, and weaker resistance to deformation, accompanied by impaired aeration performance and deteriorated volatile flavor. Temperature fluctuation induced the most severe deterioration: particle size and partial coalescence degree increased markedly to 11.23 μm and 17.5% by the end of storage, respectively, accompanied by significant rises in ζ-potential, emulsion viscosity and Turbiscan stability index; strain and frequency sweep revealed greater emulsion rigidity and lower deformation resistance; foam hardness and molding performance also dropped rapidly. These effects may be attributed to cyclic thermal changes, which may induce interfacial crystal growth and protein desorption, thereby promoting the partial coalescence and bridging flocculation of milk fat globules. Samples stored at 25 °C also showed high partial coalescence (12.29% by three months) but retained molding performance throughout storage, while 4 °C storage effectively delayed emulsion instability and preserved aeration functionality due to the higher fat crystallinity and the suppressed thermal motion at low temperature. Furthermore, a proof-of-concept demonstration for LLM-based shelf-life quality prediction exhibited tentative predictive performance, rather than a fully validated predictive model. Overall, this work provides mechanistic insights into temperature-induced instability of whipping cream and offers guidance for improving storage control and product quality in the dairy industry.