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 emulsion gels with 20 % soybean oil were not significantly different from those of the control. The fatty acid composition, density and viscosity of the oils in the PP-HMP emulsion gels were closely associated with the properties of the pre-whipping cream emulsions and the characteristics of the plant-based cream. These findings suggest that PP-HMP emulsion gels with 20-30 % soybean oil are viable alternatives for replacing 20 % hydrogenated oil in plant-based creams, providing a theoretical basis for the application of protein-polysaccharide emulsion gels in plant-based cream alternatives.