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Aloe vera is a type of crop that is easy to cultivate and highly popular in Vietnam, with a unique nutritional composition and functional characteristics that are increasingly applied in pharmaceuticals, cosmetics, and especially food. The aim of this study was to investigate the effect of aloe vera gel on the physical properties of plant-based cream such as viscosity, melting point, and structural properties. With water as the main component, accounting for 98.05 ± 0.01 %, the aloe vera gel was added to the formula of plant-based cream with mung beans and coconut milk at 0, 100, 150, 200, 250, and 300 (g). A total of 6 ice cream bar samples were studied and 1 control sample (Wall’s Seru ice cream) was determined for TPA structural properties including hardness (kg), cohesion, resilience (kg), and chewiness (mJ). The results showed that the cream with 250 g of added aloe vera gel had suitable and comparable properties to Seru cream. As the proportion of aloe vera gel increased, the viscosity of the cream decreased, and conversely, the melting rate of the cream increased. Importantly, when the highest level of aloe vera gel liquid (300 g) was added, the obtained plant-based cream still had high viscosity and a slower melting time compared to the control sample of the control ice cream bar. The results of this study can be applied to the development of plant-based creams, without milk, to serve the diverse needs of customers, while reducing the adverse environmental impacts in the current global situation.

The increasing global population accelerates environmental degradation, contributes to global warming, reduces agricultural land, and causes food shortages. Developing products that can reduce dependence on animal husbandry and ensure global carbon neutrality is necessary. This study aimed to create TVP (Textured Vegetable Proteins) meatballs with Polydextrose (PDX) supplementation. The fixed ingredient composition per 100 g was as follows: 70 g ISP (Soy Protein Isolate), 26 g soybean powder, 5 g HVP (Hydrolyzed Vegetable Protein), 4 g soybean oil, and 2 g salt. Added water content was 200 % (by weight). Additives and structural components used include PDX and wheat gluten. Structural properties such as texture, moisture, and water absorption capacity of the formulations have been performed. With 16 % gluten content and 0.9 % polydextrose, the TVP meatballs have a stable structure. This study provided knowledge on how to process alternative meat products that can reduce the burden on animal husbandry and protect the environment.