One bacterial species forms a weak network that produces a softer foam. The differing surface properties of each bacteria provide the foams with different structures. The researchers used two different lactic acid bacteria for the two versions of the bacteria-based foam, both of which are roughly the same size as the fat globules in dairy-based whipped cream. With these few ingredients, we’ve managed to make a fat-free product that can be whipped, peaks up and retains the liquid,' said Risbo.ĭairy-based whipped cream is formed as the fat globules in cream clump up during the whipping process, until the airy foam stabilizes into a stable, non-runny whipped consistency, explained researchers. lactic acid), a bit of milk protein, and a single thickener. 'We only use four ingredients – water, bacteria (i.e. 'The idea of involving edible lactic acid bacteria as fat replacers can thus provide possible alternatives to using nature-derived components as active structural building blocks for colloidal food systems such as whipping cream,' the study stated.Ĭommonly used in the food industry to culture yogurt or as a preservative in cold cuts, lactic acid was put to use in an entirely new way by researchers who used the bacteria strain as the building blocks of developing whipped cream. 'So, how do we create an alternative where we avoid the high-fat content, while still achieving the right consistency? This is where we need to think innovatively.' The solution? Lactic acid bacteria Whipped cream undergoes a unique transformation that occurs in a complex system where a high saturated fat content makes it possible to whip the cream stiff,' said study author and associate professor Jens Risbo of the Department of Food Science at The University of Copenhagen. 'The most difficult aspect of developing an alternative food is getting the texture right. However, these replacements have never quite delivered on taste and texture or nutrition (as some coconut-based creams contain at least 25% fat), argued researchers at The University of Copenhagen. High in saturated fat and calories, whipped cream is an indulgence for most consumers, who have turned to 'better-for-you' low-fat options or dairy-free alternatives made from coconut or palm oils as a replacement. Emulsifiers, stabilizers, hydrocolloids.Chocolate and confectionery ingredients.Carbohydrates and fibers (sugar, starches).Plant-based, alt proteins, precision fermentation.

Clean email alternative