Soy protein isolate/inulin complexes as potential sugar replacers in cream: Mechanism analysis based on fat crystal behavior.

This study was aimed to investigate the mechanisms of different ratios of soy isolate protein/inulin (SPI/INU) complexes at different substitution levels on the structure, stability and sensory properties of low-sugar cream. The results showed that SPI and INU formed more conformationally stable complexes through non-covalent bonds such as hydrogen bonds, hydrophobic interactions and van der Waals forces. INU improved hydration properties and molecular flexibility of SPI. The complex exhibited optimal foaming and emulsifying properties when the SPI/INU mass ratio was 1:0.3. When only adding SPI to replace the sugar, the quality of low-sugar cream was deteriorated overall. However, low-sugar creams stabilized by the SPI/INU complexes exhibited characteristic peaks more conducive to oral melting and more β'-form crystals compared to low-sugar cream stabilized by SPI. In addition, at a 20% substitution level, the low-sugar cream exhibited the highest partial coalescence rate of fat globules, optimal overrun and densest fat network structure.