Abstract
The growing demand from consumers for reduced levels of saturated fat in food has prompted researchers' enthusiasm to develop animal fat substitutes. However, none of the animal fat replacers exhibit similar thermal responsiveness to animal fat yet. In this study, gelatin with varying bloom numbers (B) were utilized to stabilize high internal phase emulsions (HIPEs), and thermally stable and responsive animal fat replacer were created. The emulsion gels (EGs) stabilized by gelatins of 120 B (EG120), 160 B (EG160), and 200 B (EG200) return to initial state after cooling to room temperature. During the 4-80-4 °C cycle, the storage modulus (G′) recovery rates of EG160 and EG200 were 94.79% and 93.34% respectively, demonstrating temperature response characteristics. EG160, EG200, and lard exhibited no significant difference in terms of hardness, springiness, cohesiveness and chewiness. The microstructure investigation revealed that the continuous phase of gelatin generates a dense three-dimensional network structure. 160 B and 200 B exhibited superior emulsifying ability and surface hydrophobicity, suitable molecular weight distribution and an appropriate amount of hydrogen bonds. These factors promoted the formation of a uniform and dense gel network in EGs. This work offered a temperature-responsive EGs based on gelatin, for replacing animal fat in food processing.
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