Constructing Stable Emulsion Gel from Soy Protein Isolate and Konjac Glucomannan as Pork Fat Substitute: Effect of Oil Concentration
2025
Junjie Tang | Danjie Li | Jianxi Zhang | Xianyang Xie | Si Shi | Jie Shi | Yuanzhao Li | Jie Pang | Chunhua Wu
Vegetable oils offer a healthy option for creating nutritious foods. This research created a plant-based fat substitute inspired by nature. We used soy protein isolate (SPI), which acts both as a base material and an emulsifier. To strengthen the structure, we added oxidized chitin nanowhiskers. We mimicked the texture of animal fat by forming a gel using konjac glucomannan (KGM). By fine-tuning the corn oil ratio, we developed a dense, structurally superior emulsion gel. Gels containing 12% corn oil demonstrated effective water and oil retention, with their texture, gel strength, hardness, and chewiness closely resembling that of pork back fat. It also matches the visual properties of pork back fat in terms of brightness and hue. However, it offers significant health benefits over pork back fat, as it contains significantly lower fat content, only 14.07% of that of pork back fat, predominantly healthier unsaturated fats, and a protein content 2.74 times higher than that of pork back fat. This KGM/SPI gel system provides a practical, scalable way to develop solid fat alternatives that are both sustainable and rich in nutrients, supporting the creation of healthier foods for the next generation with a reduced fat content.
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Эту запись предоставил Multidisciplinary Digital Publishing Institute