Functional Whipped Cream Based on Duck Fat and Inulin: A Study on Rheological, Microstructural, and Whipping Properties

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 inulin 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.