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Whipped Double Cream

Whipped double cream is another example of a fat-stabilized foamed emulsion.

At low magnification milk fat droplets in the continuous phase are visible as 2 -10.um diameter particles (small arrows). Bubbles of a variety of sizes between 10 and 100um are obvious. Bar = 100um, inset 50um.

 

At higher magnification fat can be seen associated at the air/liquid interface with a continuous layer of liquid fat at the surface (small arrows). In places (larger arrows) fat droplets can be seen to be coalescing. Over-beating would result in the emulsion in the continuous phase inverting.