Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics

Ren Y 1 , Wei L 2 , Hao Yoong J 3 , Miao Z 4 , Li H 5 , Cao J 6 Show all authors , Liu X 7

Affiliations 

  • 1 Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China. Electronic address: ryq512@163.com
  • 2 Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China. Electronic address: weilai00109@163.com
  • 3 Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board, Shanghai, China. Electronic address: jhyoong@mpob.com.cn
  • 4 Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board, Shanghai, China. Electronic address: miaozhiyue@mpob.com.cn
  • 5 Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China. Electronic address: lihe@btbu.edu.cn
  • 6 Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan, China. Electronic address: jinnuocao@163.com
  • 7 Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China. Electronic address: liuxinqi@btbu.edu.cn
Food Chem, 2024 Feb 15;434:137450.
PMID: 37722331 DOI: 10.1016/j.foodchem.2023.137450

Abstract

This study aimed to reveal the effect of different basic emulsion structures (W/O/W and O/W) and polysaccharide additions on protein-polysaccharide composite-based emulsion gels utilizing soybean protein isolate, palm oil and konjac glucomannan. The results of texture profile, rheological tests, microstructure observations, and oral tribology showed that basic emulsion structures and konjac glucomannan addition had significant effect on the emulsion gels' properties, while the impact of konjac glucomannan addition was stronger. W/O/W double emulsion gels (DEG) exhibited lower oral friction coefficients and obtained higher scores for oiliness and juiciness during the sensory evaluation. However, O/W single emulsion gels (SEG) displayed a firmer texture and higher chewiness, a 29.62% and 49.57% increase compared to the DEG at 7% konjac glucomannan addition on the hardness and chewiness respectively. It has demonstrated the emulsion gels' potential as cube fat mimetics and feasibility of adjusting their properties by changing the basic emulsion structure.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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