Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose.
Yongjian CaiDi ZengLihua HuangMou-Ming ZhaoQiangzhong ZhaoPaul Van der MeerenPublished in: Journal of the science of food and agriculture (2022)
These results indicated that an appropriate amount (40-60%) of ISF in the ISF/HPMC systems enhanced the foaming and emulsifying capacities of mixtures and the stability of the resultant emulsion; subsequently, the whipping performance and whipped cream network structure were strengthened, suggesting that ISF has great potential for application in whipped cream as a 'green' and safe food ingredient. © 2022 Society of Chemical Industry.