Whipped cream made from lactic acid? Researchers develop fat-free alternative to whipped cream

High in saturated fat and calories, whipped cream is an indulgence for most consumers, who have turned to ‘better-for-you’ low-fat options or dairy-free alternatives made from coconut or palm oils as a replacement.

However, these replacements have never quite delivered on taste and texture or nutrition (as some coconut-based creams contain at least 25% fat), argued researchers at The University of Copenhagen.

“The most difficult aspect of developing an alternative food is getting the texture right. Whipped cream undergoes a unique transformation that occurs in a complex system where a high saturated fat content makes it possible to whip the cream stiff,”​ said study author and associate professor Jens Risbo of the Department of Food Science at The University of Copenhagen.

“So, how do we create an alternative where we avoid the high-fat content, while still achieving the right consistency? This is where we need to think innovatively.”

The solution? Lactic acid bacteria 

Researchers turned to lactic acid.

“The idea of involving edible lactic acid bacteria as fat replacers can thus provide possible alternatives to using nature-derived components as active structural building blocks for colloidal food systems such as whipping cream,”​ the study stated. 

Commonly used in the food industry to culture yogurt or as a preservative in cold cuts, lactic acid was put to use in an entirely new way by researchers who used the bacteria strain as the building blocks of developing whipped cream.

“We only use four ingredients – water, bacteria (i.e. lactic acid), a bit of milk protein, and a single thickener. With these few ingredients, we’ve managed to make a fat-free product that can be whipped, peaks up and retains the liquid,”​ said Risbo.

Source link

We will be happy to hear your thoughts

Leave a reply

Enable registration in settings - general
Shopping cart