Soy protein isolate/cellulose nanofiber complex gels as fat substitutes: rheological and textural properties and extent of cream imitation

The desire for good health has been a major impetus to drive the development of protein-polysaccharide complexes as fat substitutes. In the present study, complex gels were developed using two widely abundant renewable resources, soy protein isolate (SPI) and cellulose nanofiber (CNF). The aim was to assess the effects of incorporating CNF into SPI on the rheological and textural properties of the resultant mixture, and its potential application as an imitation of cream. Four mixtures with different SPI: CNF ratios (20:1, 15:1, 10:1, and 7:1 w/w) but at the constant total solid content 8 % were formulated. The SPI-CNF mixtures with a higher CNF proportion showed higher viscosity, storage modulus, and loss modulus, and an easier gelation characteristic. The most similar textural properties between the SPI-CNF (7:1) mixture and cream were observed. When 10, 20, or 30 % of this mixture was added into ice cream to replace an equivalent amount of cream, the targeted low fat, low calorie, anti-melting, and textural properties were achieved. [GRAPHICS]