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2025 AOCS Posters

Edible Applications Technology

Edible Applications Technology Poster Session

Effects of phospholipid emulsifiers on the characteristics of faba bean protein-stabilized high-fat cream emulsions

Monday, April 28, 2025
5:00 PM – 6:00 PM PST
Room: Expo Hall
Abstract: Whipped cream is a crowd favorite as a dessert topping, but many who are lactose intolerant or allergic to dairy proteins may not enjoy this fluffy treat. A high-fat emulsion containing coconut oil is a solution that has been explored within the food industry. It is common for these products to include a large amount of gums and synthetic emulsifiers to obtain the desired fluffy texture. This study aims to evaluate the effects of two types of phospholipids on a high-fat oil-in-water cream emulsion stabilized with faba bean protein. Cream emulsions composed of faba bean protein, canola oil and coconut oil, each containing a different type of phospholipid, were prepared using a high-pressure homogenizer. One phospholipid contained a higher amount of phosphatidylcholine (PC), while the other contained a higher amount of phosphatidylinositol (PI).  The p</span>rotein displacement by the phospholipid in the emulsions was evaluated using interfacial tension and protein quantification in the separated aqueous phases of the cream emulsions. Although both emulsion variations resulted in stable cream emulsion, PI had the most significant effect on protein displacement. The cream emulsions were then stored at 4ºC for several days before being whipped using a kitchen-grade automatic mixer. Compared to dairy cream, the plant-based cream emulsions displayed many similarities, such as the whipping time to reach peak overrun and doubling the volume due to the incorporated air.  Additionally, the whipped emulsion was quite stable at peak whipping time, being able to hold its own shape once manipulated: an important whipping cream characteristic. This study shows that plant-based cream emulsions may be just as functional as their dairy counterpart without the need for the addition of food gums, thickeners or synthetic emulsifiers.