Fabrication and characterization of non-diary whipped creams: Influence of oleogel

Non-dairy whipped creams (NDWC) are a typical food emulsion system and are gaining popularity among consumers. Oleogels as reasonable alternatives to trans and saturated fats in foods show great potential application in NDWC. Effects of different proportions of oleogel (30 %–70 %) as base oil on the crystallization behavior, appearance, interface and rheological properties of NDWC were evaluated. The base oil made of oleogel and sunflower oil can crystallize at 0–10 °C, showing needle-liked β-crystal crystal structure. A higher oleogel proportion increased solid fat index, fat crystals and fractal dimension. The fat coalescence rate in NDWC gradually increased from 205.88 % to 465.96 % as oleogel ratio increased from 30 % to 70 %, which was beneficial to the network structure formation of NDWC. The increase of oleogel ratio effectively reduced interfacial tension and increased the elastic modulus as well as promoted partial fat coalescence, thus facilitated the formation and stabilization of the NDWC system.