A unique plant-based whipped cream made only with water, oil, and starch and its texture evaluation using a modified overrun formula

Abstract A unique plant-based alternative to whipped cream was successfully made only with water, vegetable oil, and starch. Four types of starch-based whipped cream were obtained using typical starches: potato, corn, tapioca, and rice starches. Each starch-based whipped cream formed a stiff peak when piped as a decoration, and had both a fluffy texture and a chewy texture unique to starch. The optical microscopic images show that the air bubbles were surrounded and stabilized by partially gelatinized starch. To evaluate the unique texture, a modified overrun formula was proposed, which considers the excluded volume effect of starch at the gas-liquid interface.