Low-fat-high-stability non-dairy whipping cream prepared from soybean oil bodies as a substitute for hydrogenated oil: Impact of substitution ratio on structural properties, foam properties and sensory evaluation
2025
Shanshan Qian | Guangjie Wang | Hongxia Feng | Yunhe Chang | Jiashu Lu | Wan Wang | Juncai Hou
The high content of saturated and trans fatty acids in non-dairy whipping cream is harmful to health, and urgent to explore alternatives to hydrogenated oils. Soybean oil bodies are natural emulsifiers that can serve as a replacement for hydrogenated oil to maintain the stability of non-dairy whipping cream and improve health. Therefore, this study investigated the effects of soybean oil bodies replacing hydrogenated palm kernel oil on the quality of non-dairy whipping cream. The results showed that total fatty acid content in whipping cream replaced by soybean oil bodies was significantly decreased. Specifically, 20 % of hydrogenated palm kernel oil replaced with soybean oil bodies significantly decreased the particle size and interfacial tension, and increased the apparent viscosity and elastic modulus (more than 10-folds) of whipping cream, thereby improving the emulsification stability and foam stability. Furthermore, the texture (hardness, adhesiveness and springiness) and senses (greasiness and flavor) of whipped foam with hydrogenated palm kernel oil: soybean oil bodies = 16:4 and hydrogenated palm kernel oil: soybean oil bodies = 17:3 were improved, and obtain the best acceptable score. This study provides a theoretical basis for the high value-added application of soybean oil bodies in emulsified foods and the advancement of innovation in low-fat-high-stability non-dairy whipping cream.
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