Protein Incorporation in Multipurpose Plant-Based Creams

Creams are oil in water emulsions stabilized by protein and/ or emulsifier. In dairy creams protein plays a key role in product stability during shelf life, but at the same time also product de-stabilization under eg whipping. Properties as whipped cream firmness and overrun are largely driven by fats, however proteins do play a large role in final cream structure, taste, colour, mouthfeel and performance in applications. Presentation will cover introduction to creams, basics of emulsification, plant protein taste and function, application challenges and watch outs.