Impact of Pea Protein-Pectin Emulsion Gels Containing Soybean Oil on the Whipping Performance of Non-Dairy Whipping Cream.

A non-dairy whipping cream was developed by partially replacing cocoa butter substitute with pea protein-high-methoxyl pectin (PP-HMP) emulsion gel containing soybean oil. The effects of substitution levels (10%, 20%, 30%, 40%, and 50%) on the properties of the pre-whipping cream emulsion and the resulting whipped cream were systematically investigated and compared with those of commercial whipped creams. The properties of the pre-whipping emulsion (apparent viscosity and particle size) and whipped cream (hardness, adhesiveness, elastic modulus, and thixotropic loop area) degraded with increasing PP-HMP emulsion gel substitution levels. Overrun and partial coalescence of fat reached their highest values at the 20% substitution level, at which point the whipped cream also exhibited a uniform microstructure and excellent shape retention. The overrun, hardness, and foam stability of non-dairy whipping cream containing 20% PP-HMP emulsion gel were comparable to those of the commercial whipped cream. These findings demonstrate the potential of PP-HMP emulsion gel as a fat substitute for developing non-dairy whipping cream with reduced hydrogenated fat content.