A phase separation type high-protein low-fat whipping cream and a preparation method thereof

Abstract

The application discloses a phase separation type high-protein low-fat whipping cream and a preparation method thereof. The preparation method is based on the phase separation principle, a phase separation structure is constructed by compounding high-concentration whey protein isolate and polysaccharides, the polysaccharides form synergistic gel particles and construct a polysaccharide network by reducing the temperature, and coconut oil is added to form a fat crystal network, so that the system is stable before and after whipping. In the preparation process, the polysaccharides, whey protein isolate and coconut oil are heated and stirred respectively to form uniform water phase and oil phase, and shear force is continuously applied in the cooling stage after mixing to promote the generation of small-size gel particles. The obtained cream has high protein content and low fat content, the foam structure is stable after whipping, the whipping state is less affected by temperature, has natural coconut fragrance, and has quality close to animal whipping cream, and meets the healthy consumption demand.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a phase-separated high-protein, low-fat whipped cream and its preparation method. Background Technology

[0002] Whipped cream is a popular dairy product. Essentially, it's a whippable, aerated emulsion. Traditional whipped cream contains 30-40% fat, which transforms from a water-in-oil emulsion into a foam after whipping. The stable foam structure of whipped cream is due to the formation of a sufficiently strong fat crystal network, which directly depends on the fat crystal content and temperature.

[0003] Artificial whipped cream, as a substitute for traditional animal-based dairy cream, has been widely developed and used. To reduce the fat content of traditional cream and improve its stability, vegetable oil-based whipped cream with a fat content between 15% and 30% has emerged. These products have significant market advantages due to the wide availability and low price of raw materials and ease of processing. However, most commercially available products currently use hydrogenated vegetable oil as their base oil, and the partial hydrogenation process easily produces large amounts of trans fatty acids. Given that the World Health Organization recommends that adults limit their daily trans fatty acid intake to less than 0.2 g per kilogram of body weight, developing trans-fatty acid-free whipped cream by replacing hydrogenated vegetable oil with natural vegetable oil has become an important research direction that aligns with the public's health-conscious consumption trends.

[0004] Furthermore, traditional creams often have low protein content, failing to balance taste and nutrition. Most commercially available animal creams contain less than 2 g of protein per 100 g. This is because in traditional creams, protein adheres to the surface of fat globules, forming a fat globule membrane. Higher protein content results in a thicker fat globule membrane, thus excessively high protein concentration prolongs whipping time and may even prevent the cream from setting properly.

[0005] In existing patents, whipped cream generally fails to simultaneously meet multiple requirements such as high protein, low fat, excellent taste, and convenient processing. For example, patent CN 116887694 A discloses a protein-free plant-based whipped cream that uses gellan gum in a coconut oil-based system. However, this method relies heavily on emulsifiers and water-retaining agents to maintain system stability, and the lack of protein also results in a lower nutritional value for the product itself. Patent CN 115843890 B discloses a healthy, all-plant-based, room-temperature, low-fat cream, its preparation method, and applications. Although this cream is also prepared using a water-oil two-phase mixing method, the soy protein isolate in the raw materials needs to be enzymatically hydrolyzed, and the resulting crude emulsion needs to be homogenized under high pressure, making the preparation process cumbersome and complex. Patent CN117378681 A discloses a coconut cream and its preparation method. This cream uses coconut oil as the main raw material, with coconut oil accounting for over 90%, and the protein content is only 2% to 5%, making it difficult to meet consumers' pursuit of high-protein, low-fat products. Patent CN121986863 A discloses a full-fat, rich cream cheese and its preparation method. This product has a protein content of up to 6% or more, but its overrun is low (maximum only 35%), lacking practical application prospects. Patent CN 109430416 A discloses a pure cream cheese and its preparation method. This product has a protein content of 6% to 12%, but because the raw materials contain yogurt, the final product has a pH of 4.1 to 4.9, resulting in a taste difference compared to commercially available cream.

[0006] In summary, existing low-fat whipped cream formulas generally suffer from problems such as low whipping ratio, poor stability, and low protein content. Although adding hydrogenated vegetable oil can improve whipping performance and stability to some extent, the resulting greasy texture and high levels of saturated and trans fatty acids make it difficult to balance product quality with consumer health needs. Therefore, there is an urgent need for a method to prepare whipped cream that is high in protein, has excellent whipping performance, and good stability. Summary of the Invention

[0007] The purpose of this invention is to provide a phase-separated high-protein, low-fat whipped cream and its preparation method. This preparation method involves heating and mechanical stirring to fully mix polysaccharides, whey protein isolate, and coconut oil, forming a homogeneous and stable emulsion. Subsequently, shear force is applied during cooling to prevent the formation of large polysaccharide synergistic gel particles. This product not only has a simple preparation process but also boasts advantages such as low fat content, high protein content, and quality close to commercially available cream.

[0008] To achieve the above objectives, the present invention adopts the following technical solution: In a first aspect, the present invention provides a method for preparing phase-separated high-protein, low-fat whipped cream, comprising the following steps: (1) Dissolve whey protein isolate and polysaccharide in hot water at 60-65℃ and stir until completely dissolved to obtain an aqueous phase; (2) After pre-dissolving the coconut oil, add the oil-soluble emulsifier and stir until completely dissolved to obtain the oil phase; (3) The oil phase obtained in step (2) is quickly added to the water phase obtained in step (1), and then heated and stirred, cooled and sheared at room temperature, and finally refrigerated for a period of time to obtain the phase-separated high-protein low-fat whipped cream.

[0009] Furthermore, the whey protein isolate in step (1) has a purity greater than 80%, and the casein content among the impurities is not higher than 10% of the total mass of the whey protein isolate.

[0010] Furthermore, the polysaccharide mentioned in step (1) includes any one or more combinations of xanthan gum, gellan gum, guar gum, and konjac gum.

[0011] Furthermore, the emulsifier in step (2) includes any one or a combination of sodium stearoyl lactylate, glyceryl monostearate, and polyglycerol fatty acid esters.

[0012] Furthermore, the stirring temperature in step (2) is ≥80°C.

[0013] Furthermore, in step (3), the heating and stirring temperature is 60~65℃, the stirring rate is 800~1000 r / min, and the stirring time is 10 min; the cooling and shearing is to place it at room temperature and shear it at a stirring rate of 1100~1400 r / min until the emulsion temperature is room temperature.

[0014] Furthermore, the refrigeration temperature in step (3) is 2~8℃, and the time is ≥24 h.

[0015] Furthermore, by weight, it contains 15%–25% coconut oil, 6%–10% whey protein isolate, 0.8%–1.4% polysaccharides, 0.7%–1.5% emulsifiers, and the remainder is water.

[0016] Secondly, the present invention also provides a phase-separated high-protein, low-fat whipped cream prepared by the above preparation method.

[0017] To address the issue of unstable foam structure in low-fat whipped cream, this invention proposes two enhancement strategies: First, utilizing the phase separation principle between proteins and polysaccharides, small-particle-size polysaccharide synergistic gel particles are prepared, forming a partially cross-linked gel network in the aqueous phase, giving the whipped cream stability not found at low protein concentrations. Second, increasing the protein concentration in the system promotes fat flocculation. Specifically, the phase separation principle involves the following: when the concentrations of polysaccharides and proteins are sufficiently high, due to their different affinity for water and the stronger repulsive effect (such as electrostatic repulsion and cavitation effect) than the attractive effect, the system undergoes segregation-type phase separation, separating into a protein-rich phase and a polysaccharide-rich phase. Both phases are aqueous, forming a water-in-water emulsion under stirring, exhibiting a structure where one phase (dispersed phase) is dispersed as droplets within the other phase (continuous phase). Cooling yields the polysaccharide synergistic gel particles. Through the synergistic effect of these two strategies, a polysaccharide network formed by partial cross-linking between polysaccharide gel particles can be constructed, while the weakened fat network due to reduced fat content can be enhanced, and the process flow can be simplified.

[0018] The beneficial effects of this invention are as follows: The phase-separated high-protein, low-fat whipped cream prepared in this invention is based on the principle of liquid-liquid phase separation of high-concentration protein and polysaccharides in an aqueous phase. During the heating and stirring stage, the polysaccharide phase disperses as droplets within the protein phase. On one hand, after cooling, the dispersed polysaccharide droplets form polysaccharide gel particles and partially aggregate to form a polysaccharide network. On the other hand, the high concentration of whey protein isolate promotes fat flocculation, enhancing the structural strength of the fat network itself. The combined effect of the polysaccharide and fat networks improves the stability of the system. This method eliminates the need for pH adjustment or salt addition to induce gel or complex particle formation, and also eliminates the need for high-pressure homogenization, significantly simplifying the preparation process. The final product is a phase-separated high-protein, low-fat whipped cream with short whipping time, high whipping ratio, and long stability time. Furthermore, it incorporates the natural coconut aroma of coconut oil, giving the whipped cream a pleasant fragrance. Attached Figure Description

[0019] Figure 1 This is a microstructure diagram of the phase-separated high-protein, low-fat whipped cream prepared in Example 1 of the present invention, with a scale bar of 100 μm.

[0020] Figure 2 This is a picture showing the piping effect of the phase-separated high-protein low-fat whipped cream prepared in Example 1 of the present invention.

[0021] Figure 3 The images show the cross-sectional changes of the phase-separated high-protein, low-fat whipped cream prepared in Examples 1-5 of this invention after being piped and left to stand at room temperature for 120 minutes.

[0022] Figure 4The cross-sectional changes of the whipped butter prepared in Comparative Examples 1-7 of this invention after being piped and left to stand at room temperature for 120 min are shown. Detailed Implementation

[0023] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the present invention will be described in detail below with reference to the embodiments and accompanying drawings. However, the scope of protection claimed by the present invention is not limited to the scope described in the embodiments and is not intended to limit the present invention.

[0024] The processing and measurement methods involved in the following examples and comparative examples are as follows: 1. Observation of the microstructure of protein, polysaccharide, and fat in whipped cream. Take an appropriate amount of the whipped sample onto a glass slide and cover it with a coverslip. Apply a thin layer of nail polish around the coverslip to prevent moisture loss. Observe the sample using a 20x objective lens. The labeled proteins, polysaccharides, and fats appear as red, blue, and green, respectively, in the image.

[0025] 2. Determination of whipped cream stiffness The samples after beating and molding were subjected to full texture testing using a Universal TA texture analyzer equipped with a P / BE probe (35 mm diameter). The probe speed was set to 1 mm / s before, during, and after the test, the test distance was 25 mm, and the trigger force was 3 g. The peak force at this distance was defined as the sample hardness.

[0026] 3. Determination of whipped cream overrun Remove the sample after it has been refrigerated at 4°C and record the mass of the small glass bottle filled with the sample before whipping. m 1. Whisk the sample in a 500mL beaker at 1300 rpm for 5 min at room temperature, and record the mass of the sample after whipping in the same small glass bottle. m 2. Calculate the expansion rate using the following formula: .

[0027] 4. Room temperature stability test of whipped cream Take an appropriate amount of whipped buttercream, and pipe it into butter flowers of uniform height and shape using a piping tip of the same specification and under identical operating conditions. Measure the initial height of the sample immediately after piping. H 0, then let stand at room temperature for 120 minutes, and measure the final height of the same buttercream flower. H 1. Calculate the stability index using the following formula: .

[0028] Example 1

[0029] A method for preparing phase-separated high-protein, low-fat whipped cream, specifically including the following steps: Based on a total mass of 108.88 g, the formulation consists of: 9.0 g (8.3%) whey protein isolate, 0.5 g (0.46%) xanthan gum, 0.5 g (0.46%) konjac gum, 1.0 g (0.92%) glyceryl monostearate, 0.5 g (0.46%) sodium stearoyl lactylate, 22.38 g (equivalent to 25 mL, 20.6%) coconut oil, and 75.0 g (68.9%) water. The whey protein isolate has a purity of 90%, and the casein content among the impurities is 5%.

[0030] (1) Dissolve whey protein isolate, xanthan gum and konjac gum in 75.0 g of water preheated to 65°C and stir until completely dissolved to obtain an aqueous phase; (2) Preheat coconut oil to 80°C to make it completely liquid, add glyceryl monostearate and sodium stearoyl lactylate, and stir until completely dissolved to obtain the oil phase; (3) The oil phase prepared in step (2) is quickly added to the aqueous phase prepared in step (1) and mixed evenly. The resulting mixture is stirred at 800 r / min for 10 min at 65°C to prepare a water-in-water emulsion containing oil droplets. The emulsion is then continuously sheared at 1000 r / min at room temperature until it cools to room temperature. The cooled emulsion is refrigerated at 4°C for 24 h, and then whipped at room temperature until soft peaks are formed.

[0031] Example 2 (Reduced protein addition) A method for preparing phase-separated high-protein, low-fat whipped cream, specifically including the following steps: Based on a total mass of 105.88 g, the formulation consists of: 6.0 g (5.7%) whey protein isolate, 0.5 g (0.47%) xanthan gum, 0.5 g (0.47%) konjac gum, 1.0 g (0.94%) glyceryl monostearate, 0.5 g (0.47%) sodium stearoyl lactylate, 22.38 g (equivalent to 25 mL, 21.1%) coconut oil, and 75.0 g (70.8%) water. The whey protein isolate has a purity of 90%, and the casein content among the impurities is 5%.

[0032] (1) Dissolve whey protein isolate, xanthan gum and konjac gum in 75.0 g of water preheated to 65°C and stir until completely dissolved to obtain an aqueous phase; (2) Preheat coconut oil to 80°C to make it completely liquid, add glyceryl monostearate and sodium stearoyl lactylate, stir until completely dissolved to obtain the oil phase; (3) The oil phase prepared in step (2) is quickly added to the aqueous phase prepared in step (1) and mixed evenly. The resulting mixture is stirred at 800 r / min for 10 min at 65°C to prepare a water-in-water emulsion containing oil droplets. The emulsion is then continuously sheared at 1000 r / min at room temperature until it cools to room temperature. The cooled emulsion is refrigerated at 4°C for 24 h, and then whipped at room temperature until soft peaks are formed.

[0033] Example 3 (Reducing the amount of oil added) A method for preparing phase-separated high-protein, low-fat whipped cream, specifically including the following steps: Based on a total mass of 109.40 g, the formulation consists of: 9.0 g (8.2%) whey protein isolate, 0.5 g (0.46%) xanthan gum, 0.5 g (0.46%) konjac gum, 1.0 g (0.92%) glyceryl monostearate, 0.5 g (0.46%) sodium stearoyl lactylate, 17.90 g (equivalent to 20 mL, 16.4%) coconut oil, and 80.0 g (73.1%) water. The whey protein isolate has a purity of 90%, and the casein content among the impurities is 5%.

[0034] (1) Dissolve whey protein isolate, xanthan gum and konjac gum in 80.0 g of water preheated to 65°C and stir until completely dissolved to obtain an aqueous phase; (2) Preheat coconut oil to 80°C to make it completely liquid, add glyceryl monostearate and sodium stearoyl lactylate, stir until completely dissolved to obtain the oil phase; (3) The oil phase prepared in step (2) is quickly added to the aqueous phase prepared in step (1) and mixed evenly. The resulting mixture is stirred at 800 r / min for 10 min at 65°C to prepare a water-in-water emulsion containing oil droplets. The emulsion is then continuously sheared at 1000 r / min at room temperature until it cools to room temperature. The cooled emulsion is refrigerated at 4°C for 24 h, and then whipped at room temperature until soft peaks are formed.

[0035] Example 4 (Reducing the amount of polysaccharide added) A method for preparing phase-separated high-protein, low-fat whipped cream, specifically including the following steps: Based on a total mass of 108.63 g, the formulation consists of: 9.0 g (8.3%) whey protein isolate, 0.375 g (0.35%) xanthan gum, 0.375 g (0.35%) konjac gum, 1.0 g (0.92%) glyceryl monostearate, 0.5 g (0.46%) sodium stearoyl lactylate, 22.38 g (equivalent to 25 mL, 20.6%) coconut oil, and 75.0 g (69.0%) water. The whey protein isolate has a purity of 90%, and the casein content among the impurities is 5%.

[0036] (1) Dissolve whey protein isolate, xanthan gum and konjac gum in 75.0 g of water preheated to 65°C and stir until completely dissolved to obtain an aqueous phase; (2) Preheat coconut oil to 80°C to make it completely liquid, add glyceryl monostearate and sodium stearoyl lactylate, stir until completely dissolved to obtain the oil phase; (3) The oil phase prepared in step (2) is quickly added to the aqueous phase prepared in step (1) and mixed evenly. The resulting mixture is stirred at 800 r / min for 10 min at 65°C to prepare a water-in-water emulsion containing oil droplets. The emulsion is then continuously sheared at 1000 r / min at room temperature until it cools to room temperature. The cooled emulsion is refrigerated at 4°C for 24 h, and then whipped at room temperature until soft peaks are formed.

[0037] Example 5 (Reducing the amount of emulsifier added) A method for preparing phase-separated high-protein, low-fat whipped cream, specifically including the following steps: Based on a total mass of 108.13 g, the formulation consists of: 9.0 g (8.3%) whey protein isolate, 0.5 g (0.46%) xanthan gum, 0.5 g (0.46%) konjac gum, 0.50 g (0.46%) glyceryl monostearate, 0.25 g (0.23%) sodium stearoyl lactylate, 22.38 g (equivalent to 25 mL, 20.7%) coconut oil, and 75.0 g (69.4%) water. The whey protein isolate has a purity of 90%, and the casein content among the impurities is 5%.

[0038] (1) Dissolve whey protein isolate, xanthan gum and konjac gum in 75.0 g of water preheated to 65°C and stir until completely dissolved to obtain an aqueous phase; (2) Preheat coconut oil to 80°C to make it completely liquid, add glyceryl monostearate and sodium stearoyl lactylate, stir until completely dissolved to obtain the oil phase; (3) Quickly add the oil phase prepared in step (2) to the aqueous phase prepared in step (1) and mix evenly. Stir at 800 r / min for 10 min at 65°C to obtain a water-in-water emulsion containing oil droplets. Then apply shear force to the emulsion at 1000 r / min at room temperature until the emulsion cools to room temperature. Then refrigerate at 4°C for 24 h. After taking it out, whip it at room temperature until soft peaks are formed.

[0039] Comparative Example 1 The difference from Example 1 is that the amount of whey protein isolate added was reduced from 9 g to 2 g, while other conditions and parameters were the same as in Example 1, to prepare whipped cream.

[0040] Comparative Example 2 The difference from Example 1 is that the amount of xanthan gum and konjac gum added was reduced from 0.5 g to 0.25 g, while other conditions and parameters were the same as in Example 1, to prepare whipped cream.

[0041] Comparative Example 3 The difference from Example 1 is that the amount of glyceryl monostearate added was reduced from 1.0 g to 0 g, while other conditions and parameters were the same as in Example 1, to prepare whipped cream.

[0042] Comparative Example 4 The difference from Example 1 is that the amount of sodium stearoyl lactylate added was reduced from 0.5 g to 0 g, while other conditions and parameters were the same as in Example 1, to prepare whipped cream.

[0043] Comparative Example 5 The difference from Example 1 is that commercially available cream 1 is used. The processing method is to take 100 g of commercially available cream 1 in advance, put it in a whipping container, refrigerate it in a refrigerator at 4°C for 24 hours, and then whip it at room temperature while it is still cold until soft peaks are formed.

[0044] Comparative Example 6 The difference from Example 1 is that commercially available cream 2 is used. The processing method is to take 100 g of commercially available cream 2 in advance, put it in a whipping container, refrigerate it in a refrigerator at 4°C for 24 hours, and then whip it at room temperature while it is still cold until soft peaks are formed.

[0045] Comparative Example 7 The difference from Example 1 is that commercially available cream 3 is used. The processing method is to take 100 g of commercially available cream 3 in advance, put it in a whipping container, refrigerate it in a refrigerator at 4°C for 24 hours, and then whip it at room temperature while it is still cold until soft peaks are formed.

[0046] Results Analysis 1. Microstructure of phase-separated high-protein, low-fat whipped cream The microstructure of the whipped cream prepared in Example 1 was observed using a fully automated laser confocal microscope (Nikon A1). The results are as follows: Figure 1 As shown.

[0047] Depend on Figure 1 As can be seen, coconut oil (green) forms the continuous skeletal network of low-fat whipped cream, while effectively stabilizing the air bubbles (black circles). Whey protein isolate (red) is mainly concentrated around the fat, while the small amount of protein dispersed in the aqueous phase appears as a light red area. The network formed by polysaccharide gel particles (blue) fills the fat network, with clear boundaries between the two networks. The presence of polysaccharide gel particles indicates that during the heating and stirring stage, polysaccharides and high-concentration proteins underwent liquid-liquid phase separation, forming a "water-in-water" emulsion structure where polysaccharide droplets are dispersed in a continuous high-concentration protein phase. These polysaccharide droplets formed gel particle structures after cooling. After whipping, the fat partially aggregated to form a continuous fat network, and the polysaccharide gel particles also interacted with each other through hydrogen bonds to form a polysaccharide gel network, further enhancing the structure and stability of the system.

[0048] 2. Performance testing of phase-separated high-protein, low-fat whipped cream The whipped cream prepared in Examples 1-5 and Comparative Examples 1-7 was subjected to performance tests, including three indicators: hardness, expansion rate, and stability index. The results are shown in Table 1.

[0049] Table 1 Performance evaluation of the whipped cream prepared in Examples 1-5 and Comparative Examples 1-7

[0050] Comparing the data from Example 1 and Comparative Examples 5-7 (three commercially available creams), it can be seen that the phase-separated high-protein, low-fat whipping cream prepared in Example 1 is close to the comparative examples in terms of hardness, expansion rate, and stability index. This result confirms that the performance of the product of this invention has reached the level of similar commercially available products and has good prospects for practical application.

[0051] Comparing the data from Example 1 (9 g protein), Example 2 (6 g protein), and Comparative Example 1 (2 g protein), it is evident that the amount of protein added significantly affects the texture and aeration properties of low-fat whipped cream, exhibiting different mechanisms of action across different concentration ranges. When the amount of protein added decreased from 9 g (Example 1) to 6 g (Example 2), competitive hydration between protein and polysaccharides occurred within this concentration range. Since polysaccharides and proteins coexist in the aqueous phase, and the volume of the aqueous phase is constant, a decrease in protein content in the aqueous phase leads to a decrease in the volume of the protein-rich phase formed after phase separation of protein and polysaccharides, while a corresponding increase in the volume of the polysaccharide-rich phase. This results in a larger total volume of polysaccharide gel particles formed after the emulsion cools, which is beneficial for the formation of a denser and stronger gel network structure. While this enhanced structure improves product hardness, it also increases the resistance to whipping and aeration, leading to a decrease in overrun. When the amount of protein added was further reduced from 6 g (Example 2) to 2 g (Comparative Example 1), the product overrun was already below the performance lower limit of commercially available creams (Comparative Examples 5-7). Because the foaming properties and foam stability of proteins are crucial in the initial stages of the aeration process, insufficient protein will result in an inability to form a stable adsorption film at the gas-liquid interface, which will not effectively capture and stabilize bubbles, leading to a significant decrease in aeration efficiency and a reduction in expansion rate.

[0052] Comparing the data from Example 1 (22.38 g of fat) and Example 3 (17.90 g of fat), it can be seen that as the amount of fat added decreases, the hardness, expansion rate, and stability index of the low-fat whipped cream all show a downward trend. This is because fat is the core raw material for building the structural framework of cream, and it is the material basis for foam formation during whipping and aeration, as well as for maintaining its shape stability at room temperature. Insufficient fat will result in a loose fat network structure, making it difficult to effectively support air bubbles, thereby weakening the whipping performance and stability of the product. Therefore, ensuring good overall performance requires the addition of sufficient fat.

[0053] Comparing the data from Example 1 (0.5 g each of xanthan gum and konjac gum), Example 4 (0.375 g each of xanthan gum and konjac gum), and Comparative Example 2 (0.25 g each of xanthan gum and konjac gum), it can be seen that the amount of polysaccharide added has a bidirectional regulatory effect on product performance. Appropriately reducing the amount of polysaccharide can slightly increase the expansion rate because the viscosity of the emulsion before whipping decreases, making it easier for air bubbles to enter and be fixed by proteins in the early stages of whipping. However, since the lipid network of phase-separated high-protein, low-fat whipped cream is relatively fragile, the cream relies on the dual network structure formed by lipids and polysaccharides for support. Reducing the amount of polysaccharide weakens the polysaccharide gel network, leading to a significant decrease in product hardness and stability, and even loss of plasticity, rendering it unusable as whipped cream. Therefore, the amount of polysaccharide added needs to strike a balance between promoting aeration and maintaining structure.

[0054] Comparing the data from Examples 1 and 5 with Comparative Examples 3-4, it can be seen that reducing the amount of the two emulsifiers has different effects on product performance. The reduction of glyceryl monostearate mainly leads to a decrease in product hardness. Its core function is to regulate the lipid crystal structure of coconut oil, delaying the transformation from β′ crystal to β crystal. β′ crystals are more tightly packed, forming a stronger lipid network and giving the product higher hardness. Therefore, insufficient glyceryl monostearate weakens the lipid network strength, resulting in a product hardness significantly lower than commercially available butter. Sodium stearoyl lactylate (SSL) exists in the emulsion as microcrystalline particles, competitively adsorbing with biomolecules such as whey protein isolate at the water-oil interface. This competitive action gradually replaces the original protein-based interfacial membrane with a denser adsorption layer dominated by SSL crystals. Compared to a simple protein membrane, the newly formed interfacial membrane (whether composed of both SSL and protein or entirely of SSL) has higher mechanical strength and a thinner thickness, significantly reducing the water-oil interfacial tension and forming finer oil droplets. These droplets are more likely to aggregate on the bubble surface and partially coalesce after stirring, helping to stabilize more bubbles. Therefore, a higher amount of sodium stearoyl lactylate is beneficial for obtaining a higher expansion rate.

[0055] 3. Macroscopic analysis of the state changes of phase-separated high-protein, low-fat whipped cream over time. The cross-sectional state of the whipped butter prepared in Examples 1-5 and Comparative Examples 1-7 after piping and standing at room temperature for 0-120 min was recorded, and the results are as follows: Figures 2-4 As shown.

[0056] Figure 2 The image shows the piping effect of the phase-separated high-protein low-fat whipped cream prepared in Example 1. The results show that the whipped cream prepared in Example 1 has a good piping effect. Its surface is smooth and there is no obvious roughness. The piping tip is upright and the edge texture is clear, indicating that it has good plasticity.

[0057] contrast Figure 3 , Figure 4 The cross-sectional morphology of Example 1 and Comparative Examples 5-7 (three commercially available creams) at various time points shows that the roughness of each cross-section increases with the extension of the standing time. This is because, at the microscopic level, oil droplets coalesce within the whipped cream. During the process of small oil droplets coalescing into larger droplets, the contact area between the oil droplets and the surface of the air bubbles decreases, weakening the stabilizing ability of the air bubbles. Therefore, the degree of oil droplet coalescence is positively correlated with the cross-sectional roughness. The cross-sectional roughness of Example 1 at each time point is close to that of the three commercially available creams, indicating that its macroscopic stability has reached the level of commercially available products.

[0058] Comparing the cross-sectional morphology of Examples 1, 2, and Comparative Example 1 at different time points, it can be seen that before 60 min, there was no significant difference in cross-sectional roughness among the samples; after 60 min, the cross-sectional roughness gradually increased as the amount of protein added decreased. This is because protein helps maintain the stability of the gas-liquid interface, delays bubble coalescence and subsequent oil-water separation, and insufficient protein content leads to decreased interfacial stability, resulting in increased cross-sectional roughness.

[0059] Comparing the cross-sectional morphology of Examples 1 and 3 at different time points reveals that the amount of fat added has a significant impact on the plasticity of low-fat whipped cream. The higher the fat content, the stronger the fat network formed, and the better the product's plasticity. After standing for 30 minutes, the cross-section of Example 1, which has a higher fat content, is more delicate, indicating that its internal structure is more stable and can maintain a uniform and dense foam structure.

[0060] Comparing the cross-sectional morphology of Examples 1, 4 and Comparative Example 2 at different time points, it can be seen that the amount of polysaccharide added has a significant impact on the plasticity of low-fat whipped cream. When the total amount of xanthan gum and konjac gum added is greater than 0.75 g, the plasticity and stability of the product deteriorate as the amount of polysaccharide decreases, but there is no significant difference in cross-sectional roughness at different time points. When the total amount added is less than 0.5 g, the product cannot be decorated with a good three-dimensional structure due to the lack of sufficient polysaccharide gel particles to support the fat network, and the plasticity is low.

[0061] Comparing the cross-sectional morphologies of Examples 1 and 5 with those of Comparative Examples 3 and 4 at different time points reveals that the two emulsifiers have different effects on product stability. Sodium stearoyl lactylate makes the cross-section smoother because, as an anionic emulsifier, it forms a strong interfacial film, effectively delaying oil-water separation. While glyceryl monostearate, as a lipophilic nonionic emulsifier, participates in stabilizing the gas-liquid interface in the initial stage of whipping, the interfacial film it forms has lower strength and does not significantly improve cross-sectional roughness. However, glyceryl monostearate plays an important role in controlling the hardness of phase-separated high-protein, low-fat whipped cream and is a necessary component to ensure the product's textural strength.

[0062] The embodiments described above are not intended to limit the scope of this invention. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of this invention should be included within the scope of protection defined by the claims.

Claims

1. A method for preparing a phase-separated high-protein, low-fat whipped cream, characterized in that: Includes the following steps: (1) Dissolve whey protein isolate and polysaccharide in hot water at 60-65℃ and stir until completely dissolved to obtain an aqueous phase; (2) After pre-dissolving the coconut oil, add the oil-soluble emulsifier and stir until completely dissolved to obtain the oil phase; (3) The oil phase obtained in step (2) is quickly added to the water phase obtained in step (1), and then heated and stirred, cooled and sheared at room temperature, and finally refrigerated for a period of time to obtain the phase-separated high-protein low-fat whipped cream.

2. The preparation method according to claim 1, characterized in that: The whey protein isolate in step (1) has a purity greater than 80%, and the casein content in the impurities is not higher than 10% of the total mass of the whey protein isolate.

3. The preparation method according to claim 1, characterized in that: The polysaccharide mentioned in step (1) includes any one or a combination of xanthan gum, gellan gum, guar gum, and konjac gum.

4. The preparation method according to claim 1, characterized in that: The emulsifier mentioned in step (2) includes any one or a combination of sodium stearoyl lactylate, glyceryl monostearate, and polyglycerol fatty acid esters.

5. The preparation method according to claim 1, characterized in that: The stirring temperature in step (2) is ≥80℃.

6. The preparation method according to claim 1, characterized in that: The heating and stirring temperature in step (3) is 60~65℃, the stirring rate is 800~1000 r / min, and the stirring time is 10 min; the cooling and shearing is to place it at room temperature and shear it at a stirring rate of 1100~1400 r / min until the emulsion temperature is room temperature.

7. The preparation method according to claim 1, characterized in that: The refrigeration temperature in step (3) is 2~8℃, and the time is ≥24 h.

8. The preparation method according to claim 1, characterized in that: By weight, it contains 15%–25% coconut oil, 6%–10% whey protein isolate, 0.8%–1.4% polysaccharides, 0.7%–1.5% emulsifiers, and the remainder is water.

9. A phase-separated high-protein, low-fat whipped cream prepared by the preparation method according to any one of claims 1 to 8.

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