Study of protein / k-carrageenan mixture's effect on low-fat whipping cream formulation

Abstract

This work aimed to investigate the effect of protein/K-carrageenan mixture as replacement for dairy fat portion in whipping cream and to assess its effect on the final product's characteristics. During this study, a low-fat whipping cream was formulated. The removed fat content was substituted by a blend which contained water, soy protein isolate (SPI) and k-carrageenan gum (CG). The influence of SPI and CG content on the stability of the cream was investigated. A simplex–centroid design was used to evaluate the optimum formulation. Foaming properties, viscosity, textural properties and emulsions stability were determined. SPI significantly increased the flocculation of fat droplets. Formulation containing high level of CG was distinguished by decrease in overrun which was correlated with increase in the viscosity. The optimum formulation of fat substitute blend was found to contain 44.5% water, 46.4% SPI and 9% k-CG. Full fat cream provided about 235.88 kcal versus 161.63 kcal for the new formulation. This shrinkage in energetic value corresponds to 31.5% making possible to consider the new product as an alleviated food.