Abstract/Summary

In this study, the application of wheat gliadin colloidal particles (GCPs) as a substitute for sodium caseinate in making plant-based whipped cream has been explored. The whipping performance, shape-retention ability, microstructure, partial fat coalescence rate, rheology, creep recovery, texture and oral friction behaviour of GCPs-based whipped creams were systematically evaluated. The results indicate that GCPs prepared through an anti-solvent method performs as well as a sodium caseinate substitute without additional modification. Plant-based whipped cream with good shape-forming ability was successfully prepared when the GCPs concentration exceeded 0.2% (w/v). The overrun of the whipped cream initially increased and then decreased with increasing GCPs concentration. This trend can be attributed to larger droplet sizes hindering migration to the bubble surface and partial fat coalescence at low GCPs concentrations, while excessively thick interfacial layers at higher concentrations inhibited partial coalescence. The optimised whipping performance was realized at a GCPs concentration 0.3% (w/v). The GCPs-stabilised whipped cream exhibited comparable fat droplet size, whipping performance, texture, and oral friction behaviour with sodium caseinate-based whipped cream. Moreover, after 60 days of refrigerated storage, the whipping creams maintained the whipping performance and shape-retention ability imparted prior to storage. These findings demonstrate the promising prospect of using GCPs as a sodium caseinate substitute to make plant-based whipped cream. This study expands the application of gliadin colloidal particles in whipped cream production, providing a facile and cost-effective strategy for the preparation of plant-based whipped cream.