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

Yuqing Ren; Xinnan Ye; Lai Wei; He Li; Jinnuo Cao; Bushra Safdar; Xinqi Liu

doi:10.1016/j.foodchem.2024.142023

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

Food Chem. 2024 Nov 16;465(Pt 2):142023. doi: 10.1016/j.foodchem.2024.142023. Online ahead of print.

Authors

Yuqing Ren¹, Xinnan Ye¹, Lai Wei¹, He Li², Jinnuo Cao³, Bushra Safdar³, Xinqi Liu⁴

Affiliations

¹ Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
² Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: lihe@btbu.edu.cn.
³ Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan, China.
⁴ Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: liuxinqi@btbu.edu.cn.

PMID: 39566315
DOI: 10.1016/j.foodchem.2024.142023

Abstract

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.

Keywords: Double emulsion gels; Oil content; Phase ratio; Plant-based fat analogues; Solid fat substitutes.