Monoacylglycerols in dairy recombined cream: I. The effect on milk fat crystallization

► Monoacylglycerols influence fat crystallization in recombined cream. ► Effect depends on degree of saturation and chain length of monoacylglycerols. ► Long-chain saturated monoacylglycerols induce interfacial heterogeneous nucleation. ► Number, size, arrangement and morphology of fat crystals may be changed. ► Fat crystallization is related to partial coalescence and final whipping properties.