Influence of the oil phase type and volume fraction on the properties of plant-based creams based on pea protein-pectin emulsion gels.

ABSTRACT: Pea protein-high methoxyl pectin (PP-HMP) emulsion gels were used to replace 20 % cocoa butter substitute for plant-based cream. This study investigated the effects of oil type and volume fraction on the properties of pre-whipping cream emulsions and the characteristics of a plant-based cream based on PP-HMP emulsion gels. Compared with the control, no significant differences were observed in the properties of the pre-whipping cream emulsion with lower oil volume fractions (20-30 %) of the PP-HMP emulsion gels. Plant-based cream containing PP-HMP emulsion gels with 20-30 % soybean or peanut oil exhibited comparable overrun, optimal whipping time, adhesiveness, and foam collapse rate to the control. Additionally, the hardness, bubble size, and distribution of whipped cream containing PP-HMP

SUBMITTER: Chen Y 

PROVIDER: S-EPMC12718159 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature