ArticleFood chemistry: X2025
Low-fat-high-stability non-dairy whipping cream prepared from soybean oil bodies as a substitute for hydrogenated oil: Impact of substitution ratio on structural properties, foam properties and sensory evaluation.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Impact of Pea Protein-Pectin Emulsion Gels Containing Soybean Oil on the Whipping Performance of Non-Dairy Whipping Cream.Foods (Basel, Switzerland) · 2026Article
- Effects of Different Polysorbates (Tween) on Recombined Whipped Cream: Interfacial Properties, Stability, and Aeration Properties.Foods (Basel, Switzerland) · 2026Article
- Comparative Study on the In Vitro Gastrointestinal Digestion of Oil Body Suspension from Different Parts ofGels (Basel, Switzerland) · 2026Article
- Fabrication of stabilized pickering emulsions via crosslinking modified soy protein: focused on fat substitution strategies.NPJ science of food · 2026Article
- Structured bigel-based foams with tailored textural properties: a bigel-based strategy for cream replacement.Current research in food science · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The high content of saturated and trans fatty acids in non-dairy whipping cream is harmful to health, and urgent to explore alternatives to hydrogenated oils. Soybean oil bodies are natural emulsifiers that can serve as a replacement for hydrogenated oil to maintain the stability of non-dairy whipping cream and improve health. Therefore, this study investigated the effects of soybean oil bodies replacing hydrogenated palm kernel oil on the quality of non-dairy whipping cream. The results showed that total fatty acid content in whipping cream replaced by soybean oil bodies was significantly decreased. Specifically, 20 % of hydrogenated palm kernel oil replaced with soybean oil bodies significantly decreased the particle size and interfacial tension, and increased the apparent viscosity and elastic modulus (more than 10-folds) of whipping cream, thereby improving the emulsification stability and foam stability. Furthermore, the texture (hardness, adhesiveness and springiness) and senses (greasiness and flavor) of whipped foam with hydrogenated palm kernel oil: soybean oil bodies = 16:4 and hydrogenated palm kernel oil: soybean oil bodies = 17:3 were improved, and obtain the best acceptable score. This study provides a theoretical basis for the high value-added application of soybean oil bodies in emulsified foods and the advancement of innovation in low-fat-high-stability non-dairy whipping cream.
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