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

Fat replacers are used to alleviate functional and sensory deficits in whipped cream caused by fat reduction. Of all known fat replacers, proteins have shown the most effective ability to replace fat due to their nutritional attributes and functional properties. Recently, several protein‐based fat r...

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Bibliographic Details
Published in:International journal of dairy technology 2023-05, Vol.76 (2), p.276-290
Main Authors: Han, Ya‐Meng, Zhu, Ling, Qi, Xi‐Guang, Zhang, Hui, Wu, Gang‐Cheng
Format: Article
Language:English
Subjects:
Cream
Functional properties
Low‐fat whipped cream
Mechanism
Milk
Polysaccharides
Proteins
Saccharides
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Summary:Fat replacers are used to alleviate functional and sensory deficits in whipped cream caused by fat reduction. Of all known fat replacers, proteins have shown the most effective ability to replace fat due to their nutritional attributes and functional properties. Recently, several protein‐based fat replacers were investigated, but among all of them, the use of milk proteins and modified proteins, especially their complex with polysaccharides presented promising results. Therefore, due to the growing interest in this field, this review focussed on the mechanism for fat replacement with proteins and their complexes, and the characteristics of low‐fat whipped cream affected by these proteins, and finally considered the challenges and perspectives in the future. Fats play an important role in the whipping process and flavour release. Proteins contribute to the texture and sensory through mimicking fat globules. Protein and polysaccharide complex exhibits greater ability to replace fat. Each protein can improve the characteristics through different mechanisms.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12934