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Xu H, Huang M, Huan H, Cui L, Liu L, Xu X, Chen Y, Wei W, Jin Q, Jin J, Wang X. Plant-based whipping cream: A promising sustainable alternative to dairy products. Adv Colloid Interface Sci 2025; 341:103494. [PMID: 40187090 DOI: 10.1016/j.cis.2025.103494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2024] [Revised: 02/12/2025] [Accepted: 03/24/2025] [Indexed: 04/07/2025]
Abstract
Future food is dedicated to transforming the traditional production model of the food industry, making people and the planet healthier, and addressing the challenges facing humanity. The development of plant-based foods is one of the core contents of future food and an important way to achieve green and low-carbon development of the food industry. A prevailing food trend in the dairy industry is the demand to develop various plant-based alternatives to dairy products. Plant-based whipping cream is a complex emulsion-foam system that can be transformed from an oil-in-water emulsion structure to a triphasic (solid-liquid-gas) foam structure by whipping, which should achieve a subtle balance between emulsion stability, whipping destabilization, and foam re-stabilization. This review aims to understand the science and technology underlying the development of plant-based whipping cream. The initial focus is on the fundamental principle of stabilization and destabilization of plant-based whipping cream, as the development of successful products depends on understanding their physicochemical basis. Three main processing technologies for the manufacture of plant-based whipping cream are then introduced: homogenization, sterilization, and tempering. Besides that, the role of the basic ingredients in plant-based whipping cream is highlighted, including vegetable fats, plant proteins, low-molecular-weight emulsifiers, and thickeners. In order to quantify and compare the quality attributes of different plant-based whipping cream products under standardized conditions, we provide an overview of characterization methods to evaluate emulsion stability, whipping destabilization, and foam re-stabilization of plant-based whipping cream. Subsequently, the legislations and regulations related to plant-based whipping cream products are introduced to cater to their market development. Finally, the current challenges faced by plant-based whipping cream are highlighted. This review aims to provide a guidance for researchers and manufacturers in related industries.
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Affiliation(s)
- Hua Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Mingcui Huang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Huilin Huan
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Limin Cui
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China
| | - Longfei Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Xianmin Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Yuhang Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Wei Wei
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Jun Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Food Laboratory of Zhongyuan, Luohe, Henan Province, 462300, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Food Laboratory of Zhongyuan, Luohe, Henan Province, 462300, China.
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Ioannidi E, Aarøe E, Balling Engelsen S, Risbo J, van den Berg FWJ. Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09760-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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