Abstract
As animal-fat analogs, polysaccharide-emulsion gels with different ratio of methylcellulose (MC) to deacetylated konjac glucomannan (DKG) ratios (DKG:MC = 2:8–8:2) were prepared using two different oils (canola (Ca) and coconut oil (Co)). The emulsion gels (Ca-EG and Co-EG) were thermo-irreversible and thermo-stable at 80 °C, irrespective of the DKG:MC ratio, owing to the dominant thermo-gelling properties of MC. At 20 °C, the texture profiles and viscoelasticity were dependent on the DKG:MC ratio, which impact the molecular interactions (hydrogen bonds). The components of the emulsion gels exhibited a synergistic effect on gelation over a wide temperature range. The Co-EG exhibited enhanced gel strength and stability. The emulsion gels provided lower energy than pork back fat (p < 0.05) and higher stability against oxidation during refrigerated storage at 4 °C for 28 d. As a new fat analog system, this thermo-irreversible emulsion gel has potential utility in the plant-based food industry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
