Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream

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

“…The addition of both proteins and polysaccharides into low-fat whipped cream not only further increases the functional properties, but also improves its sensory attributes. Proteins can conjugate with polysaccharides through secondary forces such as electrostatic forces (attraction or repulsion), steric exclusion, hydrophobic interactions and hydrogen bonding to improve foam stability due to the synergistic formation of Pickering-type layer at the interface and 3D network in the continuous phase (Wijaya et al 2017;Peng et al 2020;Wang et al 2022a;2022b). Moreover, the presence of polysaccharides can promote the diffusion of proteins to improve their overrun through the 'depletion mechanism', but also increase their adsorption concentration on the interface to stabilise foams (Zhan et al 2021).…”

“…Fat replacement of SPI is traditionally used in meat products (Sui et al 2021). Recently, several studies have demonstrated that SPI as a fat replacer has potential application in dairy products, such as ice cream (Liu et al 2018) and whipped cream (Ghribi et al 2021;Wang et al 2022a;2022b). However, due to the low surface hydrophobicity, large molecular size and low molecular flexibility, SPI cannot adsorb rapidly onto the interface (Nishinari et al 2014).…”

“…Enzymatic hydrolysis is a typical modification method for soy proteins to enhance their functional properties. The application of soy protein hydrolysate in low-fat whipped cream was investigated by Wang et al (2022aWang et al ( , 2022b. They found that SPI hydrolysate showed ideal foaming and textural properties and can be considered as an excellent protein source in building a desirable structure of whipped cream.…”

“…Plant proteins, such as SPI and ZP, were also used to improve overrun of whipped cream. Recently, Wang et al (2022aWang et al ( , 2022b investigated the effect of 1.5% SPI or its hydrolysates on the foaming properties of low-fat whipped cream with 20% fat and found that the overrun of SPI hydrolysed by Papain was significantly higher than that of other samples and achieved a comparable overrun to NaC. Soy protein hydrolysates contained small peptide components with better surface property and were easier to adsorb onto the surface of bubbles, leading to lower surface tension and providing more opportunities for air to be incorporated into whipping cream (Fu et al 2020).…”

“…2021; Wang et al . 2022a; 2022b). However, due to the low surface hydrophobicity, large molecular size and low molecular flexibility, SPI cannot adsorb rapidly onto the interface (Nishinari et al .…”