Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions

Abstract

High-quality plant-based foods like meat and fish analogs should have physicochemical attributes, such as their look, feel, and taste, that mimic those of the animal-based products they replace. This study focused on the development of plant-based adipose tissue using advanced emulsion technologies. Oil-in-water high internal phase emulsions (HIPEs) assembled from soybean oil (60–85%) and soybean protein (2 wt%) were used to simulate the optical and rheological properties of beef adipose tissue. The microstructure and appearance of HIPEs containing 75 or 80% oil were like those of beef adipose tissue. However, the diameter of the adipocytes was around 100 µm in the adipose tissue, whereas the diameter of the fat droplets in the HIPEs was only around 10 µm. The shear rheology of the HIPEs and adipose tissue were similar at high temperatures (> 60 °C) but beef adipose was much harder at lower temperatures, which was attributed to fat crystallization. The hardness of the HIPEs increased with increasing fat content from 60% to 80% but then decreased when it was further raised to 85% because the emulsion broke down. The plant-based adipose tissue developed here may be useful for creating certain kinds of meat or fish analogs.