Table 1.
Plant-based creams optimised recipe formulations calculated per 100 g of the basic ingredients, i.e., almonds, coconut, oatmeal, oatmeal–coconut at a 1:1 (w/w) ratio, and rice.
| Sample (Abbreviation) |
Ingredient Ratio (vol. %) a | Water Content (mL) |
Oil Content (mL) |
o/w b | Guar Gum (g) |
Fine Rice Flour (g) | Salt (g) |
|---|---|---|---|---|---|---|---|
| Creams without emulsifier | |||||||
| Almond cream (MS) | 38.2 | 250 | 25 | 0.10 | 0.25 | - c | 1.0 |
| Coconut cream (KS) | 53.0 | 250 | 25 | 0.10 | 0.50 | 50 | 1.0 |
| Oat cream (OS) | 46.0 | 250 | 25 | 0.10 | 0.50 | - | 1.0 |
| Oat–coconut cream (OKS) | 49.0 | 250 | 25 | 0.10 | 0.50 | 25 | 1.0 |
| Creams with mono- and diglycerides of fatty acids (0.75 g/100 g) | |||||||
| Almond cream (MSE) | 38.2 | 250 | 25 | 0.10 | 0.50 | - | 1.0 |
| Coconut cream (KSE) | 53.0 | 250 | 25 | 0.10 | 0.50 | 50 | 1.0 |
| Oat cream (OSE) | 46.0 | 250 | 25 | 0.10 | 0.50 | - | 1.0 |
| Oat–coconut cream (OKSE) | 49.0 | 250 | 25 | 0.10 | 0.50 | 25 | 1.0 |
| Cream with lecithin (0.40 g/100 g) | |||||||
| Rice cream (RSL) | 11.1 | 700 | 100 | 0.14 | 0.70 | 25 | 2.0 |
a The value represents volume percentage of basic ingredient in the prepared sample. b o/w—oil/water ratio. c The hyphen means that the ingredient was not added to the recipe.