Advances in Plant-Based Cream Preparation Technology and Quality Formation Mechanisms

Plant-based cream is an important alternative to dairy products, gaining increasing attention for its health and nutritional benefits. Its primary components include plant proteins (such as soy protein and pea protein), plant oils, water, and emulsifiers. Therefore, understanding the mechanisms underlying the formation of plant-based cream quality can help regulate its quality characteristics through structural and functional properties. This paper reviews the research progress on the nutritional quality of plant-based cream based on its preparation technology. It comprehensively reviews the composition, quality enhancement techniques, preparation methods, and quality formation mechanisms of plant-based cream. Starting with the composition of plant-based cream, the nutritional components of plant-based cream are introduced, followed by a discussion of the respective advantages of plant-based cream and Dairy cream. Finally, based on the current progress in plant-based cream preparation technology, data support is provided for the further development of high-quality plant-based cream.