In this study the physical properties of plant-based cream emulsion using various plant-proteins and homogenisation pressures were investigated. Three plant proteins (soy protein isolate-SPI, faba protein isolate-FBI, and pea protein isolate-PPI) at 2, 3 and 4% (w/w) concentrations were emulsified with 36% plant-fat (a mixture of palm oil, sunflower oil and monodiglyceride) and passed through two-stage homogenisation pressures at 25/5, 10/4, and 7/3 MPa. Increasing homogenisation pressure and protein content reduced the fat globule size as observed in microstructure images but increased the particles size (D[4,3]) in emulsion. All emulsions had high zeta potential values (−25 to −49 mV) suggesting stable emulsions with a firm and thick consistency. The friction coefficient of creams with PPI was significantly lower than SPI and FBI, indicating better lubrication properties. The results obtained suggests the ability to produce stable plant-based cream from plant-based proteins and fat that can replace the dairy cream.

在这项研究中，研究了使用各种植物蛋白和均质压力的植物奶油乳液的物理特性。三种植物蛋白（大豆分离蛋白-SPI、蚕豆分离蛋白-FBI 和豌豆分离蛋白-PPI），浓度为 2%、3% 和 4%（w/w) 浓度用 36% 的植物脂肪（棕榈油、葵花籽油和甘油单酯的混合物）乳化，并通过 25/5、10/4 和 7/3 MPa 的两级均质压力。正如在微观结构图像中观察到的那样，增加均质化压力和蛋白质含量会降低脂肪球的大小，但会增加乳液中的颗粒大小 (D[4,3])。所有乳液都具有高 zeta 电位值（-25 到 -49 mV），表明乳液具有坚固和厚实的稠度。含 PPI 的面霜的摩擦系数明显低于 SPI 和 FBI，表明具有更好的润滑性能。获得的结果表明，有能力用植物性蛋白质和脂肪生产稳定的植物性奶油，可以替代乳制品。