Comparing high-oleic and low-oleic oils for fat-reduced plant-based whipped creams: Interfacial protein adsorption...

This study investigated the influence of oil fatty acid profile (high-oleic vs. low-oleic sunflower oils, HOA vs. LOA) and oil phase volume fraction on the formation, stability, and functional performance of kidney bean protein microgel-stabilized Pickering emulsions and plant-based whipped creams. Comparative analysis of these oils revealed that the HOA system enhances interfacial protein adsorption, reduces droplet coalescence, and strengthens emulsion networks through molecular alignment and steric stabilization. HOA emulsions exhibited superior structural integrity, with smaller droplet sizes, higher ζ-potential, and enhanced rheological properties compared to LOA systems. Remarkably, low-fat HOA creams achieved textural and stability metrics equivalent to high-fat LOA creams, suggesting the HOA composition's ability to compensate for lipid reduction. The distinct interfacial architecture in HOA systems delayed structural transitions from filler to aggregate gels, ensuring robust foam formation and resistance to mechanical disruption during whipping. These findings establish high-oleic vegetable oils as a dual-functional strategy for developing low-fat, plant-based creams without compromising stability or sensory appeal, offering potential sustainable alternative to conventional lipid-rich formulations.