Enhancing whipped cream anti-freeze properties: A dual plant system with aquafaba and mung bean protein

The objective of this study was to substitute sodium caseinate (SC) with a dual plant-based alternative to produce a refreshing sour whipped cream at pH 3.0, which could maintain stability when paired with low-pH foods. Aquafaba (AQ) was utilized as a novel foam booster, enhancing the whipped properties of the whipped cream, while pH12-shifting treated mung bean protein (BMBP) functioned as an interfacing stabilizer, improving its stability. Freeze-thaw stability of the aerated emulsion and the protein-protein interactions in the emulsion were characterized by analyzing water distribution, thermodynamics, serum loss, and protein retention rates. The high bound water content and dense bubble distribution of whipped cream prepared by AQ and native mung bean protein (NMBP) delivered superior freeze-thaw stability, shown as reduced serum loss, higher protein retention, and increased hardness. In addition, the internal fat network of the whipped cream made from a 1:1 combination of NMBP and BMBP showed moderate agglomeration with a comparable γmax value as SC-based whipped cream, indicating enhanced resistance to deformation and improved short-term shape retention. In conclusion, the combination of AQ and MBP provided viable options for the replacement of SC in commercial whipped cream. [Display omitted] •Addition of aquafaba and native MBP improved freeze-thaw stability of whipped cream.•Whipped cream with native MBP had less serum loss than that with pH12 MBP after freeze-thaw.•Combination of aquafaba, native and pH12 MBP improved cohesiveness of whipped cream.•AQ-native/pH12 MBP whipped cream showed comparable shape retention to commercial one.