Modulating the fat globules of plant-based cream emulsion: Influence of the source of plant proteins

In this study the physical properties of plant-based cream emulsion using various plant-proteins and homogenisation pressures were investigated. Three plant proteins (soy protein isolate-SPI, faba protein isolate-FBI, and pea protein isolate-PPI) at 2, 3 and 4% (w/w) concentrations were emulsified with 36% plant-fat (a mixture of palm oil, sunflower oil and monodiglyceride) and passed through two-stage homogenisation pressures at 25/5, 10/4, and 7/3 MPa. Increasing homogenisation pressure and protein content reduced the fat globule size as observed in microstructure images but increased the particles size (D[4,3]) in emulsion. All emulsions had high zeta potential values (−25 to −49 mV) suggesting stable emulsions with a firm and thick consistency. The friction coefficient of creams with PPI was significantly lower than SPI and FBI, indicating better lubrication properties. The results obtained suggests the ability to produce stable plant-based cream from plant-based proteins and fat that can replace the dairy cream.