Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
In press
Stats
CC-BY 4.0
Get citation
ORIGINAL ARTICLE
Functional Whipped Cream Based on Duck Fat and Inulin: A Study on Rheological, Microstructural, and Whipping Properties
Muhammad U. Amjad 1
,
 
Saman Azeem 1
,
 
Baocheng Xu 1,2
,
 
Enguo Lyu 3
,
 
Yiming Sun 1
,
 
Xinjing Dou 1,2
 
 
 
More details
Hide details
1
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471003, China
 
2
National Experimental Teaching Demonstration Center of Food Processing and Safety, Henan University of Science and Technology, Luoyang, 471003, China
 
3
Henan Huaying Cherry Valley Food Co., Ltd., Huangchuan, 465150, China
 
 
Submission date: 2026-02-25
 
 
Acceptance date: 2026-05-04
 
 
Corresponding author
Baocheng Xu   

College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
 
 
 
KEYWORDS
emulsions
foam stability
overrun
rheology
sensory quality
 
TOPICS
ABSTRACT
This study investigates natural inulin as a stabilizer in a novel whipped cream formulated with duck fat fraction rich in unsaturated fatty acids. The objective was to develop a functional whipped cream with favorable structural, rheological, and sensory properties using a non-traditional fat source. Increasing inulin content (0–14.7%, w/w) significantly modified emulsion microstructure and viscoelastic behavior. Rheological measurements showed a concentration-dependent increase in viscosity and storage modulus, indicating progressive strengthening of the continuous phase. Whipping performance was strongly influenced by inulin content. Although overrun decreased at higher insulin levels, the 12.1% (w/w) formulation achieved an optimal balance, maintaining a desirable overrun of 214% while completely eliminating serum loss (0%) after 3 h at 22°C. Higher inulin levels (≥12.1%, w/w) significantly improved shaping ability, air cell uniformity, and structural retention. Sensory evaluation demonstrated that formulations containing ≥12.1% (w/w) inulin exhibited a smooth texture and improved smoothness approaching that of the commercial whipped cream reference sample. Overall, 12.1% (w/w) inulin was identified as the optimal content, offering excellent physicochemical stability, balanced whipping behavior, enhanced structural integrity, and favorable sensory characteristics. These findings establish inulin as an effective stabilizer for producing duck-fat-based whipped cream with promising functional quality and potential nutritional benefits.
FUNDING
This research was financially supported by the National Natural Science Foundation of China (31772094), the Special Project of key Research and Promotion of Henan Province of China (222102110033), the Natural Science Foundation of Henan Province – China (162300410076), and the Doctoral Scientific Research Start–up Foundation of Henan University of Science and Technology – China (13480057).
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
REFERENCES (47)
1.
Ai, C. (2023). Recent advances on the emulsifying properties of dietary polysaccharides. eFood, 4(4), art. no. e106. https://doi.org/10.1002/efd2.1....
CrossRef
 
Google Scholar
 
 
2.
Athari, B., Nasirpour, A., Saeidy, S., Esehaghbeygi, A. (2021). Physicochemical properties of whipped cream stabilized with electrohydrodynamic (EHD) modified cellulose. Journal of Food Processing and Preservation, 45, art. no. e15688. https://doi.org/10.1111/jfpp.1....
CrossRef
 
Google Scholar
 
 
3.
Bot, A., Erle, U., Vreeker, R., Agterof, W. (2004). Influence of crystallisation conditions on the large deformation rheology of inulin gels. Food Hydrocolloids, 18(4), 547-556. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
4.
Cai, Y., Zeng, D., Huang, L., Zhao, M., Zhao, Q., Van der Meeren, P. (2022). Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose. Journal of the Science of Food and Agriculture, 102(14), 6707-6717. https://doi.org/10.1002/jsfa.1....
CrossRef
 
Google Scholar
 
 
5.
Camacho, M.M., Martı́nez-Navarrete, N., Chiralt, A. (1998). Influence of locust bean gum/λ-carrageenan mixtures on whipping and mechanical properties and stability of dairy creams. Food Research International, 31(9), 653-658. https://doi.org/10.1016/S0963-....
CrossRef
 
Google Scholar
 
 
6.
Camacho, M., Martı́nez-Navarrete, N., Chiralt, A. (2001). Stability of whipped dairy creams containing locust bean gum/λ-carrageenan mixtures during freezing–thawing processes. Food Research International, 34(10), 887-894. https://doi.org/10.1016/S0963-....
CrossRef
 
Google Scholar
 
 
7.
Chen, W., Deng, Z., Shen, Q., Ye, S., An, D., Li, J., Li, B., Liang, H. (2025). Fabrication and characterization of a novel non-dairy whipping cream formed by only gliadin colloidal particles and shea butter. Food Hydrocolloids, 163, art. no. 111091. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
8.
Clements, D. (2005). Food Emulsions: Principles, Practices and Techniques (2nd edition), CRC Press, Boca Raton, USA https://doi.org/10.1201/978142....
CrossRef
 
Google Scholar
 
 
9.
Cui, G., Liu, Q., Li, F., Pang, X., Xie, N., Geng, X., Li, H., Wang, Y., Lv, J., Zhang, S. (2025). Exploring the role of milk fat structure and crystallization in enhancing whipped cream properties and stability. LWT – Food Science and Technology, 228, art. no. 118054. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
10.
Dabo, K.F., Chèné, C., Fameau, A.L., Karoui, R. (2024). Whipping creams: Advances in molecular composition and nutritional chemistry. Molecules, 29(24), art. no. 5933. https://doi.org/10.3390/molecu....
CrossRef
 
Google Scholar
 
 
11.
Desu, B.S.R., Biradar, R.M., Vijaykanth, M.S., Sethi, P., Krishnan, K., Prema, S., Kallur, H.J., Senthamaraikannan, A. (2025). Inulin as stabilizer. In W. Akram, N. Mishra, T. Haider (Eds.), Inulin for Pharmaceutical Applications: A Versatile Biopolymer, Springer Nature Singapore, pp. 73-90. https://doi.org/10.1007/978-98....
CrossRef
 
Google Scholar
 
 
12.
Dhungana, P., Truong, T., Bansal, N., Bhandari, B. (2020). Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams. International Dairy Journal, 105, art. no. 104671. https://doi.org/10.1016/j.idai....
CrossRef
 
Google Scholar
 
 
13.
Dickinson, E. (2003). Hydrocolloids at interface and the influence on the properties of dispersed systems. Food Hydrocolloids, 17(1), 25-39. https://doi.org/10.1016/S0268-....
CrossRef
 
Google Scholar
 
 
14.
Farahmandfar, R., Asnaashari, M., Salahi, M.R., Khosravi Rad, T. (2017). Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream. International Journal of Biological Macromolecules, 98, 820-828. https://doi.org/10.1016/j.ijbi....
CrossRef
 
Google Scholar
 
 
15.
Franck, A. (2002). Technological functionality of inulin and oligofructose. British Journal of Nutrition, 87(S2), S287-S291. https://doi.org/10.1079/BJN/20....
CrossRef
 
Google Scholar
 
 
16.
Fredrick, E., Heyman, B., Moens, K., Fischer, S., Verwijlen, T., Moldenaers, P., Van der Meeren, P., Dewettinck, K. (2013). Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties. Food Research International, 51(2), 936-945. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
17.
Goff, H.D. (1997). Instability and partial coalescence in whippable dairy emulsions. Journal of Dairy Science, 80(10), 2620-2630. https://doi.org/10.3168/jds.S0....
CrossRef
 
Google Scholar
 
 
18.
Günç Ergönül, P., Ergönül, B. (2023). How healthy are commercial cream and butter-creams? Assessment according to their fatty acid composition, cholesterol contents, atherogenic and thrombogenic indices. Novel Techniques in Nutrition & Food Science, 6(5), art. no. 648. https://doi.org/10.31031/NTNF.....
CrossRef
 
Google Scholar
 
 
19.
Kim, Y., Faqih, M.N., Wang, S.S. (2001). Factors affecting gel formation of inulin. Carbohydrate Polymers, 46(2), 135-145. https://doi.org/10.1016/S0144-....
CrossRef
 
Google Scholar
 
 
20.
Kováčová, R., Štětina, J., Curda, L. (2010). Influence of processing and κ-carrageenan on properties of whipping cream. Journal of Food Engineering, 99(4), 471-478. https://doi.org/10.1016/j.jfoo....
CrossRef
 
Google Scholar
 
 
21.
Li, Y., Liao, T., Liu, T., Yan, R., Sun, Z., Zhao, M., Deng, X. Zhao, Q. (2023). The quality of whipped cream: Effect of polyglycerol ester on the crystallization of fat blend and the properties of interface. Food Hydrocolloids, 145, art. no. 109145. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
22.
Li, Y., Wang, J., Ying, R., Huang, M., Hayat, K. (2024). Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing. Carbohydrate Polymers, 326, art. no. 121658. https://doi.org/10.1016/j.carb....
CrossRef
 
Google Scholar
 
 
23.
Liu, J., Luo, D., Li, X., Xu, B., Zhang, X., Liu, J. (2016). Effects of inulin on the structure and emulsifying properties of protein components in dough. Food Chemistry, 210, 235-241. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
24.
Liu, R., Wang, X., Goff, H., Cui, S. (2024). Application of yellow mustard gum‐fenugreek mixed gum in preparation of non‐dairy fat whipping cream. International Journal of Food Science & Technology, 59(12), 8998-9008. https://doi.org/10.1111/ijfs.1....
CrossRef
 
Google Scholar
 
 
25.
Liu, Z., Cao, Z., Zhao, M., Zhang, H., Wang, J., Sun, B. (2022). Synergistic influence of protein particles and low-molecular-weight emulsifiers on the stability of a milk fat-based whippable oil-in-water emulsion. Food Hydrocolloids, 127, art. no. 107520. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
26.
López-Castejón, M., Bengoechea, C., Espinosa, S., Carrera, C. (2019). Characterization of prebiotic emulsions stabilized by inulin and β-lactoglobulin. Food Hydrocolloids, 87, 382-393 . https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
27.
Ma, Q., Sun, Y., Wang, L., Lyu, E., Li, J., Zhao, D., Amjad, U., Xu, B., Dou, X., Liu, L. (2025). Strategic design of interesterified lipid phases: Developing an α-linolenic enriched whipping cream using perilla-palm stearin composite fat. Innovative Food Science & Emerging Technologies, 106, art. no. 104275. https://doi.org/10.1016/j.ifse....
CrossRef
 
Google Scholar
 
 
28.
Motamedzadegan, A., Dehghan, B., Nemati, A., Tirgarian, B., Safarpour, B. (2020). Functionality improvement of virgin coconut oil through physical blending and chemical interesterification. SN Applied Sciences, 2, art. no. 1513. https://doi.org/10.1007/s42452....
CrossRef
 
Google Scholar
 
 
29.
Nesaretnam, K., Robertson, N., Basiron, Y., Macphie, C.S. (1993). Application of hydrogenated palm kernel oil and palm stearin in whipping cream. Journal of the Science of Food and Agriculture, 61(4), 401-407. https://doi.org/10.1002/jsfa.2....
CrossRef
 
Google Scholar
 
 
30.
Nguyen, V., Duong, C., Vu, V. (2015). Effect of thermal treatment on physical properties and stability of whipping and whipped cream. Journal of Food Engineering, 163, 32-36. https://doi.org/10.1016/j.jfoo....
CrossRef
 
Google Scholar
 
 
31.
Nieto-Nieto, T., Wang, Y., Ozimek, L., Chen, L. (2015). Inulin at low concentrations significantly improves the gelling properties of oat protein – A molecular mechanism study. Food Hydrocolloids, 50, 116-127. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
32.
Ningtyas, D., Bhandari, B., Prakash, S. (2021). Modulation fat globules of the plant-based cream emulsion: Influence of the source of plant proteins. Innovative Food Science & Emerging Technologies, 74, art. no. 102852. https://doi.org/10.1016/j.ifse....
CrossRef
 
Google Scholar
 
 
33.
Panchal, B.R., Truong, T., Prakash, S., Bansal, N., Bhandari, B. (2017). Effect of fat globule size on the churnability of dairy cream. Food Research International, 99(Part 1), 229-238. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
34.
Rezvani, F., Abbasi, H., Nourani, M. (2020). Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream. Journal of Food Processing and Preservation, 44(10), art. no. 14743. https://doi.org/10.1111/jfpp.1....
CrossRef
 
Google Scholar
 
 
35.
Rybak, O. (2016). Milk fat in structure formation of dairy products: a review. Ukrainian Food Journal, 5(3), 499-514. https://doi.org/10.24263/2304-....
CrossRef
 
Google Scholar
 
 
36.
Shoaib, M., Shehzad, A., Omar, M., Rakha, A., Raza, H., Sharif, H.R., Shakeel, A., Ansari, A., Niazi, S. (2016). Inulin: Properties, health benefits and food applications. Carbohydrate Polymers, 147, 444-454. https://doi.org/10.1016/j.carb....
CrossRef
 
Google Scholar
 
 
37.
Sinsuwan, S. (2024). Effect of inulin on rheological properties and emulsion stability of a reduced-fat salad dressing. International Journal of Food Science, 2024, art. no. 4229514. https://doi.org/10.1155/2024/4....
CrossRef
 
Google Scholar
 
 
38.
Torres, J.D., Tárrega, A., Costell, E. (2010). Storage stability of starch-based dairy desserts containing long-chain inulin: Rheology and particle size distribution. International Dairy Journal, 20(1), 46-52. https://doi.org/10.1016/j.idai....
CrossRef
 
Google Scholar
 
 
39.
Turner, D., Dlugogorski, B., Palmer, T. (1999). Factors affecting the stability of foamed concentrated emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 150(1-3), 171-184. https://doi.org/10.1016/S0927-....
CrossRef
 
Google Scholar
 
 
40.
Wang, J., Liu, Z., Zheng, Y., Hong, Q., Wang, Q., Xu, X. (2023). Synergistic effects of microcrystalline cellulose and xanthan gum on the stability of milk fat-based UHT whipping cream. LWT – Food Science and Technology, 184, art. no. 114966. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
41.
Wu, C., Liu, Z., Zhi, L., Jiao, B., Hu, H., Ma, X., Zhu, J., Pignitter, M., Wang, Q., Shi, A. (2023). Effect of oil content and protein particles concentration on non-dairy whip topping based on Pickering emulsion system and their 3D printing properties. Food Hydrocolloids, 144, art. no. 109012. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
42.
Xu, Q., Qi, B., Han, L., Wang, D., Zhang, S., Jiang, L., Xie, F., Li, Y. (2021). Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin. LWT – Food Science and Technology, 137, art. no. 110421. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
43.
Zeng, D., Cai, Y., Liu, T., Huang, L., Zeng, Y., Zhao, Q., Zhao, M. (2022a). The effect of sucrose esters S1570 on partial coalescence and whipping properties. Food Hydrocolloids, 125, 107429. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
44.
Zeng, Y., Zeng, D., Liu, T., Cai, Y., Li, Y., Zhao, M., Zhao, Q. (2022b). Effects of glucose and corn syrup on the physical characteristics and whipping properties of vegetable-fat based whipped creams. Foods, 11(9), art. no. 1195. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
45.
Zhan, F., Chen, Y., Hu, J., Youssef, M., Korin, A., Li, J., Li, B. (2020). Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic acid complex. Food Hydrocolloids, 102, art. no. 105627. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
46.
Zhang, J., Zhu, R., Meng, Z. (2024). Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis. Food Hydrocolloids, 157, art. no. 110388. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
47.
Zhao, Q., Zhao, M., Li, J., Yang, B., Su, G., Cui, C., Jiang, Y. (2009). Effect of hydroxypropyl methylcellulose on the textural and whipping properties of whipped cream. Food Hydrocolloids, 23(8), 2168-2173. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
Share
Send by email
RELATED ARTICLE
Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls
Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers
Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
Pear Juice Clarification Using Polygalacturonase from Beauveria bassiana: Effects on Rheological, Antioxidant and Quality Properties
Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
© 2006-2026 Journal hosting platform by Bentus
Scroll to top