Characteristics of low-fat whipped cream containing protein-based fat replacers

被引：7
|
作者：
Han, Ya-Meng [1 ]
Zhu, Ling [1 ]
Qi, Xi-Guang [1 ]
Zhang, Hui [1 ]
Wu, Gang-Cheng [1 ]
机构：
[1] Jiangnan Univ, Natl Engn Res Ctr Funct Food, Collaborat Innovat Ctr Food Safety & Qual Control, Sch Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Peoples R China
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2023年 / 76卷 / 02期
关键词：
Low-fat whipped cream; Mechanism; Proteins; Polysaccharides; Functional properties; WHEY-PROTEIN; PHYSICAL-PROPERTIES; PARTIAL COALESCENCE; FOAM STABILITY; FUNCTIONAL-PROPERTIES; SODIUM CASEINATE; FOOD SYSTEMS; AMINO-ACID; ICE-CREAM; EMULSIONS;
D O I：
10.1111/1471-0307.12934
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Fat replacers are used to alleviate functional and sensory deficits in whipped cream caused by fat reduction. Of all known fat replacers, proteins have shown the most effective ability to replace fat due to their nutritional attributes and functional properties. Recently, several protein-based fat replacers were investigated, but among all of them, the use of milk proteins and modified proteins, especially their complex with polysaccharides presented promising results. Therefore, due to the growing interest in this field, this review focussed on the mechanism for fat replacement with proteins and their complexes, and the characteristics of low-fat whipped cream affected by these proteins, and finally considered the challenges and perspectives in the future.
引用
收藏
页码：276 / 290
页数：15
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