Reducing fat cream using whey protein isolate/β-glucan complexes as partial fat substitute

Reducing the fat content of cream while maintaining its functional and sensory properties remains technically challenging. This study investigated the feasibility of using whey protein isolate (WPI)/β-glucan (Glu) complexes as partial fat substitutes in whipped cream. The whipping characteristics, rheological behavior, and sensory properties of creams containing 25%, 30% or 35% fat and 1%, 3%, 5%, 7% WPI/Glu were evaluated. All 25%-fat formulations collapsed and exhibited whey separation. At 30% fat, whipping performance initially improved and then deteriorated as the WPI/Glu level increased. Adding 3% WPI/Glu to 30%-fat cream produced whipping performance comparable to that of 35%-fat cream without affecting flavor. The 30%-fat cream containing 3% WPI/Glu also exhibited a compact texture, firm structure, and sensory scores comparable to those of 35%-fat cream. These findings support the use of WPI/Glu complexes as partial fat substitutes in whipped cream.