Characterization of soybean protein isolate-chitosan-based emulsion template-oleogel as fast-frozen special fat substitute and its mechanism on the quality improvement of fast-frozen food

• Published in: Food science & technology 2024-08, Vol.205, p.116485, Article 116485
• Main Authors: Zhu, Tingwei, Cui, Wan, Jiang, Haiyu, Zhang, Ting, Zhang, Lifen, Yang, Chenxian, Guo, Xingfeng, Chen, Fusheng
• Format: Article
• Language: English
• Subjects: Fast-frozen food; Oleogel; Physical properties; Soybean protein isolate-chitosan composite; Water distribution
• ISSN: 0023-6438
• DOI: 10.1016/j.lwt.2024.116485

The interest in switching from trans/saturated fats to a superior special fat substitute has drawn considerable focus on oleogel. To give a deep insight into the possibility of emulsion template-oleogel substituting fast-frozen special fat (FSF) and its quality improvement mechanism, the soybean protein isolate-chitosan composite (SPI-CS) based emulsion template-oleogel was successfully prepared. It was found that the oleogel prepared by template emulsion with SPI-CS concentration 2.0% and oil-water ratio 2:8 exhibited high oil binding capacity (>90%), and the characterization (large hardness: 212 g, certain viscoelasticity: G′, 105 Pa) has been comparable to that of FSF. Fast-frozen dumplings were given positive quality by integration of the resulting oleogel. Its mechanism for quality improvement was due to enhancing texture properties and inhibiting water migration, which in turn made the frozen dough endow frozen dumplings with favorable sensory characteristics and low cracking rate. •Oleogel was prepared by template emulsion with SPI-CS 2.0%,oil-water ratio 2:8.•Oleogel had high oil binding capacity, large hardness, viscoelasticity, compact structure.•Fast-frozen dumpling prepared by frozen dough added with oleogel had best quality.•Frozen dough added with oleogel showed better texture and reduced free water mobility.•The oleogel can be used as a kind of high quality fast-frozen special fat substitute.