The Application Of Partially Modified Pea Protein Isolate And Soy Protein Isolate In Low-fat Whipped Cream

Whipped cream is a very popular product in recent years. The excessive intake of fatcould lead to cardiovascular disease, hypertension, obesity and other health problems, manyconsumers are willing to buy low fat or no fat food, because of trend in food research anddevelopment is low calorie. At present, fat content of whipped cream products in domesticmarket is generally between25%~30%,which is not consist with consumer’s demand, so theneed to develop new low-fat whipped cream of raises in food industry.The compositions of commercial whipped cream were investigated to determine basicformula. Soybean protein isolate (SPI) and pea protein isolate (PPI) modified with pH shiftingtreatment were selected as fat substitute. The functionalities of whipped cream with treatedlegume proteins was determined.The effect of pH-shifting treated PPI and SPI on apparent viscosity in serum, fat globulespartial coalescence, overrun, foam firmness, rheology, microstructure, and sensory quality ofwhipped cream were studied systematically in this paper. The results showed that moderatemodification of the proteins can improve their forming properties and emulsifying properties.The pH1.5-treated soy protein and pH12-treated pea protein can substitute a part of fat,improve viscoelasticity of the bubble membrane, fat globules partial coalescence, foamfirmness of the whipped cream. Considering the effect of grass flavor，finally the pH12-treated pea protein was chosen as substitute to replace2%fat for producing whippedcream.The overrun was352.1%, foam stablility was90min, yield stress was130.3Pa, theapparent viscosity of emulsion was4.28pa·s, fat globules partial coalescence was80.3%.Then the effect of fat content of whipped on the cream quality was studied and17%, thelowest adding amount of fat was determined.Adding2%pH12-treated pea protein isolate and17%fat, effect of casein addition,carboxymethyl cellulose sodium content and homogenization pressure on low-fat whippedcream quality was studied and optimized by orthogonal test. The final result is adding0.6%casein, adding0.025%sodium carboxymethyl cellulose and homogenization pressure was50MPa. The overrun was354.8%.The final properties of low-fat whipped cream were similar with whipped cream of basicformula. Overrun was354.8%, the foam stability was76.2min, whipping time was11.4min,emulsion viscosity was2.89Pa·S, the yield stress was127.5Pa, fat globules partialcoalescence was75.2%.