Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutes

• Published in: Food chemistry 2025-02, Vol.465 (Pt 2), p.142023, Article 142023
• Main Authors: Ren, Yuqing, Ye, Xinnan, Wei, Lai, Li, He, Cao, Jinnuo, Safdar, Bushra, Liu, Xinqi
• Format: Article
• Language: English
• Subjects: Double emulsion gels; Emulsions - chemistry; Fat Substitutes - chemistry; Gels - chemistry; Mannans - chemistry; Oil content; Particle Size; Phase ratio; Plant-based fat analogues; Solid fat substitutes; Soybean Proteins - chemistry
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.142023

The effects of variations in the ratios of the inner water phase (W1), palm oil phase (O), and outer water phase (W2) in double emulsions (W/O/W), as well as the soy protein concentrations in W2, on the physicochemical properties and structure of double emulsion gels (DEG) used as solid cubic fat substitutes were investigated. Results showed that an increase in the proportion of O led to a 144 % increase in the size of the double emulsion particles, and a 15.38 % decrease in the cohesiveness of the DEG. The large aggregated oil droplets enlarged the network's porosity. High protein content contributed to the formation of a denser DEG network, resulting in a 32.64 % increase in the gel's hardness. Additionally, variations in the W1:O ratio had a highly significant effect on the properties of the DEG. These results conclusively proved the feasibility of improving DEG properties by adjusting the basic emulsion ratios. •Double emulsion gels (DEGs) can be formed by adding konjac glucomannan.•DEGs can be used as plant-based solid cubic fat mimetics.•The increased protein content had positive effects on various gel properties.•Inner water to oil phase ratio had significant effects on DEGs' gel properties.•DEGs with 1:2 inner water phase to oil phase ratio obtained the best properties.