Influence of Crystallinity on the Tribological Properties of Whipped Plant-Based Cream Alternatives

  • Plant-based cream alternatives differ in mouthfeel from dairy whipping cream or cooking cream, which is partly due to the crystallinity of the triglycerides they contain. While milk fat occurs in a semi-crystalline state, plant oils are typically liquid, which alters friction as a measure of sensory perception.

    This thesis will investigate how the crystallinity of plant-based emulsions influences the tribological properties of whipped cream alternatives. Emulsions with different crystallinities will be prepared, whipped, and characterized using microscopy, overrun measurements, and oral tribology, among other methods.

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