Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis

In this study, faba bean protein isolate microgel particles (FPIMPs) were used as substitutes for sodium caseinate in whipped cream ingredients, the effect of FPIMPs on properties of emulsion system before whipping and foam system after whipping was investigated, and the stabilization mechanisms of whipped cream systems stabilized by FPIMPs and sodium caseinate, respectively, were analyzed and compared. Elevated levels of FPIMPs facilitated the cross-linking and flocculation of oil droplets in the emulsions, which further promoted the formation of gel-like networks, leading to a larger average particle size and higher viscoelasticity. Meanwhile, the firmness, shaping ability, and shape retention ability of whipped creams were gradually enhanced with the increase of FPIMPs content. The quality of whipped creams with FPIMPs concentrations of 0.8% and above was comparable to that of commercial whipped cream. Tribological results showed that the coefficient of friction of whipped creams was roughly negatively correlated with the concentration of FPIMPs, and the lubricating properties of whipped creams with high FPIMPs concentrations (>0.8%) were better than those of commercial whipped cream. The oil-water interface film with high mechanical strength formed by FPIMPs made the FPIMPs-stabilized whipped creams more resistant to whipping than sodium caseinate-stabilized whipped cream, delaying the occurrence of excessive whipping phenomenon. This work has important implications for expanding the application of faba bean protein isolate in food systems, as well as provides new strategies for the development of healthier plant-based whipped creams.