Investigating the Role of Solid Fat Content and Crystallinity in Plant-Based Whipping Cream and Ice Cream: A Protocol Development for Optimization Formulation

Abstract

Plant-based ice cream and whipping cream are increasingly popular as sustainable alternatives to traditional dairy products. Their low fat content makes them much healthier than high-fat dairy products. However, achieving desirable texture and stability in plant-based desserts remains a challenge. This study investigated how different processing conditions (homogenization pressure, upstream/downstream processing, storage temperature) and ingredient choices affect the physicochemical properties, microstructure, and sensory attributes of plant-based ice cream and whipping cream. Rheological, NMR, and SAXS analyses were used to assess viscosity, crystallinity, particle size, and overrun.
The results demonstrated that the old recipe (using maltodextrin), combined with high-pressure homogenization and low storage temperature, significantly improved overrun and structural stability in ice cream, resulting in lighter and smoother products. For whipping cream, the absence of the preferred ingredient (maltodextrin) in the new recipe (using starch) led to lower overrun and less desirable texture, highlighting the importance of ingredient selection. The effect of ingredient substitution was less pronounced in ice cream, where processing and temperature had a greater impact on quality.

These findings provide valuable insights for the development of plant-based desserts, emphasizing the importance of both processing and ingredient choices in optimizing product quality and consumer satisfaction. Future work could further explore the microstructure and melting behaviour of these products using advanced analytical techniques.

Popular Abstract

Plant-based Ice cream and Whipping Cream:
how processing effect its properties
Imagine your favourite dessert ice cream and whipping cream, but made entirely from
plants—still smooth, creamy, and lactose-free. This project shows what changes in
processing will help us to get better plant-based ice cream and whipping cream which
aiming to create delicious alternatives that meet our expectations.
More and more people are choosing dairy alternative products for different reasons.
However, making plant-based ice cream and whipping cream that are smooth, creamy,
and stable is not easy. If you’ve ever tried a plant-based dessert that was icy, grainy, or
just didn’t feel quite right, you might be hesitant to try it anymore.
This project looked at how different ways of processing plant-based ice cream and
whipping cream can help improve their properties.
By testing different recipes and processing steps—like how much pressure is used to
homogenize the mixture, or and what processing order we should consider—we found
that small changes can make a big difference.
For example, using an original recipe, high-pressure mixing (homogenization with
High Pressure bar), and keeping the mix cold before churning gave the best results.
The ice cream was airier and smoother, with a texture similar to gelato. On the other
hand, using a different homogenization machine, a new recipe, or altered mixing steps
often resulted in a less pleasant texture. This is because high-pressure mixing breaks
down fat and protein particles into smaller droplets, which can lead to an icier mouthfeel
when frozen.
In whipping cream, proper processing helps trap air, creating a light and fluffy texture
that also holds its shape longer.
In the future, advanced techniques such as cryo-microscopy or DSC (Differential
Scanning Calorimetry) thermograms could be used to gain deeper insight into crystal
formation and melting behaviour in plant-based ice cream and whipping cream —
factors that are critically important for improving texture and overall product quality.
Why does this matter?
Millions of consumers worldwide enjoy ice cream and whipping cream every year, but
not everyone wants dairy-based products. Plant-based alternatives are growing rapidly,
yet they must be just as delicious and satisfying to gain lasting popularity. By
understanding how processing affects texture and stability—we can develop better
plant-based desserts that meet people’s expectations, whether they’re vegan, lactose
intolerant, or curious about novel dairy alternative products.

• author: He, Zhirui
• supervisor: Eva Tornberg; Tobias Halthur
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLTM02 20251
• year: 2025
• type: H2 - Master's Degree (Two Years)
• subject: Agriculture and Food Sciences; Technology and Engineering
• keywords: food engineering nutrition and food chemistry, plant-based whipping cream, plant-based ice cream, solid fat content
• language: English
• id: 9200753
• date added to LUP: 2025-06-23 09:03:34
• date last changed: 2025-06-23 09:03:34