Science

Bacteria-based, fat-free whipped cream stands soft or firm

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Researchers have developed a bacteria-based alternative to dairy whipped cream
Researchers have developed a bacteria-based alternative to dairy whipped cream
The bacteria-based whipped cream can be made in two consistencies, soft on the left and firmer on the right
University of Copenhagen Department of Food Science
Microscope images of the soft (left) and firm (right) creams. The green and yellow areas are scaffolds made of bacteria and milk protein, dotted with air bubbles. In the soft cream, the hydrophilic bacteria (red) don't populate the air bubbles, while in the firm cream the hydrophobic bacteria (red) cling to the air bubbles
University of Copenhagen Department of Food Science
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There’s nothing like a dollop of whipped cream to top off a dessert, but it always comes with a side order of guilt thanks to the high fat content. Now, researchers at the University of Copenhagen’s Department of Food Science have found that the saturated fat can be substituted with bacteria, to make whipped cream at two common consistencies.

If you’ve ever tried to whip cream, you’ll know that timing is everything to get the right consistency. A few minutes of whipping gives it a smooth, light texture with peaks that fall over as soon as you lift the whisk out, which is perfect for fillings. Whip for a bit longer though and the cream becomes firmer, with peaks that stand upright and make great decorative shapes for cakes.

Dairy-based whipped cream gets this ability from its saturated fat content, which can be as high as 38%. The fat globules clump together during the whipping process, which gives the cream the stability to stand firm without letting liquid drain out. Existing non-dairy alternatives still require high amounts of fat from other sources.

For the new study, the Copenhagen team investigated a new way to make whipped cream without most of the fat. The key ingredient is bacteria – specifically, two strains of lactic acid bacteria, which are common in nature and currently used in the food industry as preservatives and cultures for yogurt.

“"Here we only use four ingredients – water, bacteria, a bit of milk protein and a single thickener,” said Jens Risbo, lead author of the study. “With these few ingredients, we’ve managed to make a fat-free product that can be whipped, peaks up and retains the liquid.”

One strain of the bacteria is hydrophilic, meaning it attracts water, and this forms a weak network that results in a softer foam. The other bacterial species is hydrophobic, repelling water, and it’s this one that forms stronger networks for stiffer foams. The team says there are a few potential advantages to this bacteria-based cream.

Microscope images of the soft (left) and firm (right) creams. The green and yellow areas are scaffolds made of bacteria and milk protein, dotted with air bubbles. In the soft cream, the hydrophilic bacteria (red) don't populate the air bubbles, while in the firm cream the hydrophobic bacteria (red) cling to the air bubbles
University of Copenhagen Department of Food Science

“We usually associate bacteria with something to keep away from food,” said Risbo. “But here, we base a beloved food product on good bacteria found in nature. This has never been seen before. This is advantageous, both because it is a renewable resource grown in a tank, and because it creates a healthier, less energy dense, fat-free product.”

That said, the product is still just a proof-of-concept. The team says that this research helped demonstrate that the right consistencies can be achieved using bacteria, and future work will inform how it could become a food fit for human consumption.

The research was published in the journal Food Hydrocolloids.

Source: University of Copenhagen Department of Food Science

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8 comments
Username
And it tastes like ....?
TechGazer
What's the mouth-feel like? While this may or may not be a viable product, I'm definitely in favour of new foods that provide pleasure with less harm than the traditional ones. That's both human harm and environmental harm.
Marco McClean
If it tastes like a marshmallow, bleagh. In the picture at top of the article, probably a stock photo of, or meant to be, real whipped cream, it looks like a ghost frog-fish-thing smiling goofily for the camera, which is cute. But it's on pumpkin pie, that's tolerable to the degree of whipped cream dominating the proportions. In other words, the greater the whipped-cream-to-pumpkin-pie ratio, the more acceptable it is. Entirely whipped cream, okay. Entirely pumpkin pie, worse than marshmallows. And so far all fat-free dessert milk products have been revolting. There might be a reason behind that, that food scientists will have trouble overcoming.
windykites
This is what I have been waiting for! It could also be used as a better fat-free Greek Yoghurt. Maybe also as a fat-free soft-whipped ice-cream.
MCG
All problems will be dissolved in the correct solution :)
akarp
LOL! Fat is needed and good for us...what do you think our cell walls are made of? It's the sugar that's the problem. But hey, keep eating 'fat-free' ...more for me.
akarp
"“We usually associate bacteria with something to keep away from food,” said Risbo.

Huh?!

I guess Risbo is not aware how cheese, yogurt, vinegar, kimchi, bread, beer (the list goes on and on) are made! lol
Pardon Me
Amen AKARP! Fat is good for us. Don't believe the haters. Excess processed carbs are the cause of our obese America. If you question this, search "what happens to the excess fats we eat" and "what happens to the excess carbs we eat."