From canola to creaminess: Functional lipid particles for dairy-free innovation

Abstract

Replicating the creaminess of dairy in plant-based foods remains a major sensory and formulation challenge. In dairy systems, creaminess is driven by fat globules (~2–5 μm) and casein-mediated structuring, which enhance lubrication, viscosity, and mouthfeel through fat– protein interactions. Plant-based matrices often lack such structuring, reducing perceived creaminess. This study investigates canola oleosomes, naturally occurring lipid droplets stabilized by phospholipids and proteins, as functional analogues to milk fat globules. Oleosomes were extracted at pilot scale using an angel press and fractionated into unwashed, once-washed, and twice-washed samples to progressively remove surface-bound storage proteins. These fractions were characterized for particle size, zeta potential, viscosity, and friction factor, and benchmarked against homogenised and native dairy cream (d4.3 3.5 μm, −12 mV). Protein-enriched oleosomes demonstrated enhanced colloidal stability and reduced friction coefficients, suggesting improved lubrication. Soft tribology using human saliva confirmed their potential to mimic dairy-like mouthfeel. These findings provide molecular-level insights into lipid–protein assemblies and their role in oral lubrication, offering a clean-label strategy to enhance creaminess in plant-based emulsions. The pilot-scale process shows promise for integration into industrial workflows, supporting the development of sustainable, indulgent dairy-free products. Future research will assess sensory perception of these fractions to validate instrumental findings. This work bridges colloidal science with sensory relevance and lays the foundation for next-generation plant-based creams with tailored lubrication properties.