Protein particles ameliorate the mechanical properties of highly polyunsaturated oil-based whipped cream: A possible mode of action

Substitution of saturated and hydrogenated fats with polyunsaturated oils impairs the textural strength and shape-retaining ability of the conventional whipped cream. In this study, polyunsaturated oil was added as part of the oil phase, and the slip melting point of the oil phase was reduced from ~42 °C to as low as ~26 °C when compared with hydrogenated oil. We attempted to reinforce textural strength of the highly polyunsaturated oil (HPUO)-containing whipped cream by zein colloidal particles (ZCPs). The ZCPs-reinforced whipped cream showed a quickly increased overrun and better foam stability during whipping, and exhibited a desirable hardness and shaped toppings. Partial coalescence, the key factor closely related to hardness of the conventional whipped cream, was not detected in the ZCPs-containing samples during whipping. Instead, the particle-packed droplets in the emulsion were inclined to aggregate, improving the architecture of the triphasic air-HPUO-water system. The findings of this study will not only provide a potential strategy for improving the mechanical properties of aerated foods, but also contribute to the development in wider areas including foods, cosmetics, and medicines.