Characteristics of low‐fat whipped cream containing protein‐based fat replacers

Han, Ya‐Meng; Zhu, Ling; Qi, Xiguang; Zhang, Hui; Wu, Gangcheng

doi:10.1111/1471-0307.12934

Cited by 16 publications

(4 citation statements)

References 90 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The viscosity of the continuous phase increases under low‐temperature freezing, further improving the stability of the bubbles. Whipped cream is a multiphase emulsion‐based foam structure with specific semisolid properties (Han, Zhu, Qi, et al., 2023). Similar to the stabilization mechanism of ice cream, the partial coalescence of fat globules determines the stability and performance of whipped creams.…”

Section: Foams In Food and Modern Cuisinementioning

confidence: 99%

“…Recently, more research has focused on using proteins or polysaccharides as solid fat substitutes to obtain low‐fat or fat‐free dairy products while maintaining quality, increasing consumer interest in low‐fat or fat‐free diets. These fat substitutes stabilize bubbles through either adsorption and aggregation of spherical proteins or by interfacial adsorption and cross‐linked 3D grid structures of fibrous proteins and polysaccharides that mimic the action of fat globules (Bourouis et al., 2023; Han, Zhu, Qi, et al., 2023).…”

Section: Foams In Food and Modern Cuisinementioning

confidence: 99%

See 1 more Smart Citation

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food‐grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food‐grade materials (small‐molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small‐molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high‐efficiency food‐grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.

show abstract

Section: Foams In Food and Modern Cuisinementioning

confidence: 99%

Section: Foams In Food and Modern Cuisinementioning

confidence: 99%

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…On the other hand, the mechanical treatment of cream will lead to an unstable product (in the sense of fusion of fat globules) (Xiao, 2020). Mechanical treatment and simultaneous whipping are essential for turning the cream into a stable foam (Han et al, 2023). The fat content of cream commonly ranges from about 10 to 50%; however, low-fat products that are not meeting this standard are coffee cream (≥10% fat in Germany), half-half cream (≥ 10.5% fat in the United States), and half fat (≥ 12% fat, in the UK) and light cream ( ≥ 12% fat, in France) (Shazly et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins

Mulakhudair,

Al-Bedrani,

Al-Saadi

et al. 2023

JANS

View full text Add to dashboard Cite

The present study was conducted to determine the effect of whey protein concentrate (WPC) addition on the commercial low-fat cream's chemical, rheological and sensory properties. WPC was added to the low-fat cream (10% fat) in ratios of 1.0, 2.5, and 5.0% to represent the treatments C1, C2, and C3, respectively.In addition, a fat-rich, positive control treatment (C +) with a fat percentage of 30% and a negative low-fat control treatment (C-) with a fat percentage of 10% were investigated without adding WPC. Chemical tests were carried out, including the percentage of moisture, protein, fat, carbohydrates, total acidity, and pH, as well as rheological tests that included; hardness, springiness, and Cohesiveness. Also, a sensory evaluation was conducted. The results showed a decrease in the moisture percentage of the added treatments with the increment of the added WPC quantity. Also, a decrease in the fat percentage and pH of the WPC addition treatments was observed, combined with an increment in the percentage of protein, carbohydrates, ash, and total acidity. Regarding the microbiological properties, no bacterial or mycological contamination was observed during the manufacturing and storage periods. The results also showed the improvement of rheological and sensory characteristics by increasing the percentage of WPC addition compared with the positive and negative control treatments. The present study would be helpful in the production of low-fat cream fortified with whey proteins with high nutritional value.

show abstract

“…Proteins are a high-quality food resource with high nutritional value and rich functional properties. Among them, plant proteins with good biocompatibility, safety, and sustainability are favored by many scientists and can be used as fat substitutes, for bioactive substance encapsulation and release, as emulsion stabilizers and texture modifiers, and so on [3][4][5]. Soy protein isolate (SPI) is widely recognized as a high-quality protein source with well-balanced amino acids and exceptional functional and processing properties [6,7].…”

Section: Introductionmentioning

confidence: 99%

Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels

Jiang

Bourouis

et al. 2023

Polymers

View full text Add to dashboard Cite

This study aimed to investigate the effects of incorporating different concentrations of flaxseed gum (FG) into acid-induced soy protein isolate (SPI) gels. The investigation focused on assessing the effects of FG on the textural, rheological, and tribological properties of the resultant SPI gels. The results showed that adding a small amount of FG (0.05%) to the SPI gel system increased the storage modulus (G′) and enhanced gelation while improving textural properties including hardness, viscosity, elasticity, and adhesion. Moreover, these gels exhibited strong water-holding capacity, a desirable property in various food products. However, when the concentration was increased to 0.3%, the WHC of the gel decreased, as did the hardness and cohesiveness. The particle size of the gel also increased with increasing concentration. Tribological investigations revealed that at 0.05–0.2% FG addition, the coefficient of friction (μ) of the composite gel was decreased compared to the pure SPI gel. In the sliding speed range of 1–100 mm/s, the coefficient of friction gradually increased with increasing concentration. When the FG concentration was 0.05%, the μ of the gel system was the lowest. In summary, low concentration of FG (0.05%) was found to play an important role in improving the properties of SPI gel, including enhancing textural, rheological, and lubricating properties.

show abstract

Characteristics of low‐fat whipped cream containing protein‐based fat replacers

Cited by 16 publications

References 90 publications

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins

Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels

Contact Info

Product

Resources

About