Cocoa Butter Research Articles

Impact on physico-chemical characteristics of cream cheese analogue using blend of dairy and vegetable fat

Cream cheese analogue is a soft cheese with a slightly sweet and pleasantly tangy taste. It is prepared using the substitutes of dairy fats and proteins partially or completely. Cream cheese analogue ingredients are purchased carefully keeping in mind the required specifications. For the above-mentioned research, different samples of cream cheese (T0, T1, T2 and T3) were manufactured with standardized fat and protein and the moisture was maintained at 50–55% during these trials. All ingredients were added in a large container for mixing and cooking treatment for 1–2 min at 75 °C and homogenized for 5–6 min with the help of a hand mixture until completely homogenous sample was obtained. Samples were then transferred in to another container and allowed them to attain temperature between 20 and 25 °C. After that, samples were incubated with the addition of mesophilic culture until desired pH (4.6–4.7) was achieved. Later samples were heated at 50–55 °C for 2–3 min and then placed in a muslin cloth and left overnight for whey drainage. Physicochemical, microbial analysis were performed while sensory evaluation was performed using different parameters and scales. Sample prepared using 75% dairy cream and 25% cocoa butter substitute fat (T1) showed good results. T1 had better consistency which was considered desirable characteristics of cream cheese. This research proved the cost effective as cream cheese prepared with plant-based fat which made its production possible at industrial level. Cream cheese which was made from dairy fat (75%) and cocoa butter substitute fat (25%) had more springiness, smoothness, gumminess, more pleasant taste, color, flavor and aroma than other samples. This dairy product can be used in future in Pakistan.

Impact of Shelf life on the Quality of Cocoa Butter Extracted by Screw Press

Aims: To evaluate the changes in the quality of cocoa butter during storage extracted using the developed screw press-type cocoa butter extractor. Study Design: Statistical analysis was done using t-test. Place and Duration of Study: The study was conducted at Processing and Food Engineering lab, Kelappaji College of Agricultural Engineering and Food Technology, Tavanur under ICAR-AICRP on Post-Harvest Engineering and Technology Scheme for 3 months. Methodology: Shelf life study of the cocoa butter extracted at optimized condition (100ºC barrel temperature, 50 rpm screw speed, 2 kg/hr feed rate) was done in polyethylene pouch of 80 micron thickness and stored under ambient temperature (25±5°C) for a period of 3 months. Various quality parameters viz., free fatty acid, iodine number, peroxide number, moisture content and water activity of stored butter were determined at regular intervals of 30 days for 3 months. Results: Statistical analysis (t-test) showed that, there was no significant changes in the quality of cocoa butter during storage. The quality parameters of cocoa butter viz.,free fatty acid (1.28%), iodine number (34.74), peroxide value (1.685), moisture content (0.15%) and water activity (0.645) were within the allowable limits recommended by CODEX standards even after 3 months of storage. Conclusion: During the course of storage, all quality parameters viz., free fatty acid, peroxide value, iodine number, moisture content and water activity were found to be increased. However, all the quality parameters of cocoa butter stored under ambient temperature were within the acceptable limit prescribed by CODEX standards till 90 days with constant quality attributes.

Application of cocoa butter for formulation of fast melt tablets containing memantine hydrochloride

Introduction Fast melt tablets (FMTs) provide a convenient dosage form that rapidly dissolves on the tongue without the need for water. Cocoa butter serves as a suitable matrix system for FMTs formulation, facilitating rapid disintegration at body temperature. Objectives This study aimed to formulate FMTs using cocoa butter as a base and investigate the effect of various disintegrants and superdisintegrants on their characteristics. Methods Cocoa butter-based FMTs were prepared via the fusion moulding technique. Different disintegrants and superdisintegrants were added at varying concentrations and subjected to characterization. The optimal formulation was selected and incorporated with 10 mg memantine hydrochloride. Results The optimal FMT formulation consisted of 340 mg cocoa butter, 75 mg starch, and 75 mg crospovidone, exhibiting a hardness of 17.12 ± 0.31 N and a disintegration time of 32.67 ± 0.17 seconds. Furthermore, FMTs demonstrated a faster release profile compared to the commercially available product, Ebixa. SEM micrographs revealed homogenous blending of individual ingredients within the cocoa butter matrix and FT-IR analysis confirmed the chemical stability of memantine hydrochloride in the formulation. The dissolution profile of F17 suggested that the drug in FMTs released faster compared to Ebixia. Memantine hydrochloride achieved 98.07% of drug release in FMTs at 10 minutes. Moreover, the prepared FMTs exhibited stability for at least 6 months. Conclusion The successful development of cocoa butter-based FMTs containing memantine hydrochloride highlights the potential of cocoa butter as viable alternative matrix-forming material for FMTs production. This innovative formulation offers patients a convenient alternative for medication administration.

Enhancing surface properties with coconut oil/cocoa butter/chia seed/titanium dioxide: Innovations in water‐based coating technologies

AbstractThe aim of the present study was to enhance water‐based coating technologies by using additives. The physical and chemical properties of a water‐based organic coating were improved by incorporating coconut oil, cocoa butter, chia seed, and titanium dioxide into the coating. Cocoa butter was added to enhance the hydrophobic properties of the coating. To increase its corrosion‐resistant properties, coconut oil was also included. Chia seed was added to observe its adhesion effect on the water‐based coating. Titanium dioxide, obtained as waste from a pharmaceutical company, was supplied and added to the coating to both maintain color change and improve the durability of the coating. The additives were added to the water‐based coating in different proportions ranging from 0% to 6% by weight. For the experiments in this study, Design Expert Box–Behnken method was applied by selecting three levels and four parameters. The optimal experiment was selected, and both the optimal coating and reference coating samples were analyzed. Based on the contact angle analysis results, the contact angle of the reference sample was measured to be 65.20°, while the optimum coating sample was measured to be 87.4°. According to the TG‐DTA, the optimum coating exhibited a mass loss of 37.7. It was observed that both the reference and optimum coatings had a degradation temperature of ~408°C. As a result of this study and analyzes, it was observed that the coating exhibited enhanced hydrophobic properties, increased mechanical strength, improved adhesion properties, and preserved its combustion characteristics.

Application of Differential Scanning Calorimetry and Thermogravimetry for Thermal Analysis of Dark Chocolates

Dark chocolate is a confectionery product traditionally made from cocoa beans, sugar, and vanilla essence. The aim of the study was to investigate the thermal properties of dark chocolates and fats extracted from these chocolates using thermal methods of food analysis, such as differential scanning calorimetry (DSC) and thermogravimetry (TG). The profile of fatty acids in the fat extracted from the chocolates was also determined. The presence of three fatty acids (palmitic P, stearic S, and oleic O) constituting triacylglycerols—SOS, POP, POS, POO, and SOO—was observed in all the samples. The presence of linoleic acid (L) was also found, which forms triacylglycerols such as PLP and PLS. The researched chocolates were characterized by a diverse composition of fatty acids. In all the obtained DSC melting curves of fats, the presence of endothermic peaks was observed. The peaks, appearing at negative temperatures, may be caused by the transition of low-melting triacylglycerols. The differences between the melting curves for the obtained dark chocolate fats may have resulted from the presence of less stable polymorphic forms of cocoa butter. Based on the shape of the TG and DTG curves, it could be possible to indicate the adulteration of chocolates.

Improving Hydrophobicity and Water Vapor Barrier Properties in Paper Using Cellulose Nanofiber-Stabilized Cocoa Butter and PLA Emulsions

This study explores the use of cellulose nanofiber (CNF)-stabilized Pickering emulsions for paper coatings, focusing on their rheological properties and effects on hydrophilicity and water vapor transmission rate (WVTR). Two types of Pickering emulsions, oil-in-water (O/W), were stabilized with 1 wt% CNF extracted from fique by-products. The oily phases of the emulsions were composed of poly(lactic acid) (PLA) and cocoa butter (CB). The physical stability, viscosity, and viscoelasticity of the emulsions were characterized. The emulsions were applied to the surfaces of Bond and Kraft papers using the rod-coating method. The coating process involved first applying a layer of the PLA emulsion followed by a layer of the CB emulsion. The coated papers were then evaluated by FE-SEM, contact angle, adhesion work, and water vapor transmission rate (WVTR). The results indicated that the coatings effectively produced a slightly hydrophobic surface on the papers, with contact angles approaching 90°. Initially, Kraft paper exhibited a WVTR value of 29.20 ± 1.13 g/m2·h, which significantly decreased to 7.06 ± 2.80 g/m2·h after coating, representing a reduction of 75.82%. Similarly, natural Bond paper showed a WVTR value of 30.56 ± 0.34 g/m2·h, which decreased to 14.37 ± 5.91 g/m2·h after coating, indicating a reduction of 47.02%. These findings demonstrate the potential of CNF-stabilized Pickering emulsions for enhancing the performance of paper coatings in terms of hydrophobicity and moisture barrier properties. The approach of this study aligns with global sustainability goals in packaging materials combining the use of PLA and CB to develop a waterborne coating to enhance the moisture barrier properties, demonstrated by a substantial reduction in water vapor transmission rates, and an improved hydrophobicity of coated papers.

Depiction of 2-oleic acid-1,3-saturated fatty acid triacylglycerols intended for cocoa butter equivalents from Rhodosporidium toruloides

Cocoa butter equivalent (CBE) serves as a viable substitute for cocoa butter (CB) in the confectionary industry. In this study, four types of CBE were produced via fermentation of Rhodosporidium toruloides and systematically characterized. Fatty acid analysis revealed similarities in both total and sn-2 fatty acid composition compared to cocoa butter. Specifically, palmitic acid, stearic acid and oleic acid constituted 87 % to 91 % of the total fatty acid, with palmitic acid predominating at the sn-2 position (80 %). Analysis of triacylglycerol species indicated that the combined proportion of POP, POSt, and StOSt was lower (50 %) than that found in cocoa butter. Solid fat content analysis showed that CBE were soft than cocoa butter. X-ray analysis confirmed that both CBE and CB predominantly exhibited the desired β crystal form. Additionally, spherical-shaped crystals were observed in CBE during polarized light microscopy analysis.

Role of Stearic Acid toward the Gelation of Cocoa Butter and Wheat Germ Oil-Based Oleogels: Preparation, Physical Properties, and Application in Topical Mupirocin Delivery

Role of Stearic Acid toward the Gelation of Cocoa Butter and Wheat Germ Oil-Based Oleogels: Preparation, Physical Properties, and Application in Topical Mupirocin Delivery

Анализ компонентного состава масла какао методом дифференциальной сканирующей калориметрии

Consumer properties of chocolate depend largely on the quality of cocoa butter, which affects the technological processes of chocolate production. This article introduces a new method of calorimetry-based mathematical modeling applied to polymorphic forms of cocoa butter. The authors studied various samples of cocoa butter from different manufacturers using the method of differential scanning calorimetry. The results of experimental studies were processed as a Gaussian distribution. The new method of cocoa butter quality assessment relied on experimental data processed as distribution dependencies of polymorphic cocoa butter forms. The latter were identified as follows: 1) a low-melting form (10–18 °C); 2) polymorphic form α (17–24 °C); 3) metastable form β' (27–29 °C); 4) polymorphic form β (28–30 °C). The authors also calculated the proportion of polymorphic forms of cocoa butter according to their melting point. The method facilitated the quality assessment of cocoa butter, which renders good prospects for the chocolate industry.

Metabolic profile of fatty acids, phenolic compounds, and methylxanthines of cocoa kernels (Theobroma cacao L.) from different cultivars produced in cabruca and full sun farming systems

The demand for high-quality cocoa beans has increased in line with the growing global demand for chocolate. The chemical composition of cocoa beans can vary according to their origin and growing conditions. In this context, this study evaluated the influence of the cultivar type (CCN51 and PS1319) and the cocoa management system (cabruca and full sun) on the chemical composition of unfermented cocoa kernels. The cultivation system influenced the fatty acid composition of cocoa kernels, with higher values of linoleic acid associated with the full sun system, although higher total lipid contents were obtained in the cabruca system. The cultivar influenced the content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), total unsaturated fatty acids (UFA) and the saturated/unsaturated ratio (S/U). Lower levels of total phenolic compounds, total anthocyanins and antioxidant properties were found in the full sun system, especially in the PS1319 cultivar. Higher levels of epicatechin and catechin were found in the cocoa kernel of the CCN51 cultivar. Theobromine and caffeine were not influenced by the treatments. Neither the PCA of total lipids and fatty acids, nor the PCA of antioxidant properties, phenolic compounds and methylxanthines indicated an isolated clustering between cultivar and cultivation system. The results showed that the factors under study influenced the chemical composition of the unfermented cocoa kernel. Furthermore, they indicated that the migration from traditional systems, such as cabruca, to full sun systems can reduce the total lipids and phenolic compounds content of the cocoa beans. When planning new plantations, the choice of genetic material should also be carefully considered to produce higher-quality cocoa butter and beans with a higher phenolic compound content.

Design and in vitro Evaluation of Cocoa Butter-based Amlodipine Besylate Fast Melt Tablets

Background: Oral fast-melting tablets (FMTs) have been gaining popularity due to their advantages in resolving swallowing issues of conventional oral tablets. Cocoa butter is an excipient of choice to develop FMT with an acceptable taste and faster onset of action of the drug. Purpose: The present study aimed to prepare and characterize the amlodipine besylate-loaded cocoa butter FMTs. objective: To prepare and characterise the formulation of cocoa butter tablet as fast melt buccal delivery system of amlodipine besylate. Method: Amlodipine besylate FMTs were prepared using a simple freezing (refrigeration) method. Cocoa butter (Form V) was used as the base to achieve a final tablet weight of 500 mg with drug and other functional excipients. The designed prototype tablet formulations were subjected to disintegration tests to determine the robust selected batch. The formulation F4, containing 7% high-molecular-weight chitosan, exhibited the quickest disintegration time of 1.45 ± 0.10 min. Afterwards, the selected formulation, F4, was subjected to quality evaluation parameters. Results: Fourier transform infrared spectroscopy (FTIR) studies revealed that there was no incompatibility between amlodipine besylate, cocoa butter, and other excipients. The average hardness of the F4 formulation tablet batch was found to be 2.69 ± 0.21 kg/cm2 and a friability of less than 1%. The drug content in F4 tablets was found to be 102.38 ± 5.29% and showed an in-vitro drug release of 94.30 ± 2.63% within 30 min. Over a six-month stability testing period, the chosen F4 formulation did not significantly change in terms of tablet average weight, disintegration time, drug content, and in-vitro dissolution rate. Conclusions: Selected formulation F4 with 7% of high molecular weight chitosan exhibited good physical properties, indicating the suitability of cocoa butter as a base to produce FMTs with the aid of a natural super-disintegrant.

The Method That Makes Oils and Fats Healthier: Interesterification

Lipids, which provide various additives to the food industry, are developed with various modification techniques. In addition to hydrogenation and fractionation techniques, interesterification has become widespread in recent years. This technique, which has been used for more than a century, is classified as chemical or enzymatic interesterification, depending on the use of metal alcoholate or enzyme as a catalyst during the redistribution of fatty acids in the triglyceride ester on glycerol. Since the partial hydrogenation technique has been abandoned due to the formation of trans fatty acid, interesterification is carried out in the production of trans fat-free oil, in the production of breast milk substitutes, in the optimization of cocoa butter substitutes and equivalents, in the formation of structured lipids with nutritional advantages and in the lipid composition in the edible film. With its expanding area of use, its effect on health has been investigated, and the information obtained from studies on humans is that it does not have a negative effect. However, more work is needed on this subject. On the other hand, the World Health Organization recommends consumption of interesterified fats in order to reduce trans fat consumption. The objective of this review was to gather information about interesterification which has become widespread in the oil industry and has been used in new products. The outcome of this study could help better understanding and utilization of interesterification for future research and applications.

Microstructural and rheological influence of different strategies to mitigate oil migration in chocolate pralines during storage in limiting conditions

Chocolate pralines are metastable systems in which oil migration, particularly at high storage temperatures, represents the main contributor to quality loss. In this study, two strategies were compared to retard this migration respect to a control sample (C); the use of a barrier consisting of cocoa butter high-melting (CB) and the use of an oleogel realized with beeswax and sunflower oil (CA). Samples were stored in thermal abuse conditions (28 °C) and subjected to: microstructural, rheological and ability to retain oil in the filling analysis and colorimetric evaluation. Microstructure highlighted the highest percentages of oil in CA samples filling during storage, respect to C and CB, as confirmed by oil release. According to fundamental rheological analysis, C and CB showed the highest filling yield stress values respect to CA, which showed a linear and homogenous trend. Dynamic rheological analysis underlined the presence of an increase in the elastic modulus during storage, suggesting matrix aggregation and gummy filling cream, which was lowest for CA, supporting the positive effect exhibited by this barrier. For empirical-imitative analysis, CA showed a more spreadable and creamy filling. Results revealed the ability of beeswax oleogels to improve quality attributes of pralines during storage, also at higher temperatures.

Effectiveness of Dry Cleaning Treatments for Removing Milk Chocolate from Valve/Pipe Assemblies and Pilot-scale Chocolate Processing Equipment

Dark chocolate produced on equipment used to manufacture milk chocolate can contain milk due to cross-contact. This study evaluated the use of dry cleaning methods for removing milk chocolate residue from a butterfly or ball valve attached to a stainless steel pipe and from pilot-scale equipment used in chocolate manufacture. Milk-free dark chocolate (40 °C) was pumped through a milk chocolate-contaminated valve/pipe assembly after no cleaning, use of a pig purging treatment, or a 40 °C cocoa butter flush. Dark chocolate samples were collected at 7-sec intervals. Treatments investigated for the removal of residual milk chocolate from a conche and a ball mill included no cleaning, a 40 °C cocoa butter rinse, and wet cleaning. After cleaning, three batches of dark chocolate (40 °C) were processed in the ball mill and conche, and each batch was collected. Milk chocolate was processed on a 3-roll refiner, followed by push-through with dark chocolate (∼9 kg) with 0.3 kg samples collected at 5-min intervals. Dark chocolate samples were analyzed for milk concentrations by ELISA. Trials and analyses were completed in triplicate. Dark chocolate push-through alone resulted in milk concentrations ≥4,500 µg/g in samples obtained from the contaminated valve/pipe combinations within the first few seconds of collection, and ≥16.2 kg of dark chocolate was needed to obtain milk concentrations below the ELISA LOQ (2.5 µg/g). A pig purging treatment of the ball valve/pipe assembly resulted in milk concentrations below the ELISA LOQ. A cocoa butter flush of the butterfly valve/pipe decreased initial milk concentrations, but milk was detected until ≥18.7 kg dark chocolate purge. Milk concentrations in first batches of dark chocolate processed in a ball mill and conche without cleaning were ≥17,000 µg/g while the use of a cocoa butter rinse reduced milk levels in dark chocolate by ≥89%. Some dry cleaning treatments were effective at reducing levels of milk in dark chocolate due to cross-contact.

Effect of Different Types of Emulsifiers on the Physical Characteristics and Fat Bloom Stability of Dark Chocolate with Cocoa Butter Alternatives

An emulsifier is incorporated to delay the fat bloom formation and improve the overall quality of dark chocolate. This study aims to investigate the effects of different emulsifiers on the physical properties and stability of fat bloom in dark chocolate with cocoa butter alternatives (CBAs). Dark chocolate formulations were prepared containing different emulsifiers like lecithin, glycerol monostearate and a combination of both with CBAs like cocoa butter substitute (CBS) and cocoa butter replacer (CBR). Physical property analyses included hardness, snap texture, melting behaviour, pH, and water activity. The whiteness index was used to measure fat maturity. The results showed that the addition of lecithin, CBS, and CBR decreased the hardness value. Meanwhile, samples of chocolate formulation with the addition of glycerol monostearate (CB+GMS), and chocolate formulation with the addition of lecithin and glycerol monostearate (CB+2E), increased the hardness and snap texture. Besides, CBR increased the peak temperature, and emulsifiers increased the peak temperature in samples with CB and CBR while decreasing the melting enthalpy. Furthermore, the addition of CBA and emulsifiers improved the stability of the fat bloom. Therefore, mixed emulsifiers, which have favourable physical properties and higher fat bloom stability, are ideal for use in chocolate production. CBAs have the potential for practical application in chocolate production to improve fat bloom stability.

Effects of Polyglycerol Polyriconoleate (PGPR) as Partial Substitute of Cocoa Butter and Lecithin on Rheology and Shelf Life of Chocolate Glaze

Effects of Polyglycerol Polyriconoleate (PGPR) as Partial Substitute of Cocoa Butter and Lecithin on Rheology and Shelf Life of Chocolate Glaze

Cocoa Butter: Evolution from Natural Food Ingredient to Pharmaceutical Excipient and Drug Delivery System.

For decades, cocoa butter has been extensively used in food industries, particularly in the production of chocolate confectioneries. The composition of fats within cocoa butter, such as stearic acid, palmitic acid, and oleic acid, determines its properties. Studies have indicated the existence of at least six polymorphic forms of cocoa butter, each possessing distinct characteristics and melting points. Recently, cocoa butter has garnered attention for its potential as a delivery system for pharmaceutical products. This review thoroughly explores cocoa butter, encompassing its production process, composition, properties, and polymorphism. It delves into its diverse applications across various industries including food, cosmetics, and pharmaceuticals. Additionally, the review investigates cocoa butter alternatives aiming to substitute cocoa butter and their roles in different drug delivery systems. The unique properties of cocoa butter have sparked interest in pharmaceutical industries, particularly since its introduction as a drug delivery system and excipient. This has prompted researchers and industry stakeholders to explore novel formulations and delivery methods, thereby expanding the range of options available to consumers in the pharmaceutical market.

Shell-Core Microbeads Loaded with Probiotics: Influence of Lipid Melting Point on Probiotic Activity.

Probiotics have many beneficial physiological activities, but the poor stability during storage and gastrointestinal digestion limits their application. Therefore, in this study, a novel type of shell-core microbead for loading probiotics was prepared through high-precision concentric drop formation technology using gelatin as the shell material and lipids as the core material. The microbeads have a regular spherical structure, uniform size, low moisture content (<4%) and high probiotic activity (>9.0 log CFU/g). Textural testing showed that the hardness of the medium-chain triglyceride microbeads (MCTBs), cocoa butter replacer microbeads (CBRBs) and hydrogenated palm oil microbeads (HPOBs) increased gradually (319.65, 623.54, 711.41 g), but their springiness decreased (67.7, 43.3, 34.0%). Importantly, lipids with higher melting points contributed to the enhanced stability of probiotics during simulated digestion and storage. The viable probiotic counts of the HCTBs, CBRBs and HPOBs after being stored at 25 °C for 12 months were 8.01, 8.44, and 8.51 log CFU/g, respectively. In the simulated in vitro digestion process, the HPOBs resisted the destructive effects of digestive enzymes and gastric acid on probiotics, with a reduction in the probiotic viability of less than 1.5 log CFU/g. This study can provide new ideas for the preparation of intestinal delivery probiotic foods.

Analysis of the Impact of Export Duty Policy, Total Production of Cocoa Beans, and Imports of Cocoa Beans on Cocoa Butter Exports in Indonesia

The purpose of this research is to analyze the influence of export duty policies, the amount of cocoa bean production and imports of cocoa beans on the volume of cocoa butter exports in the short and long term. This research uses a descriptive approach with quantitative methods, the focus is testing theories using number-based analysis and statistical analysis. The data used is a time series from 1993 to 2022. In this research, the model used is the Error Correction Model (ECM). The ECM method aims to identify the influence of independent variables on the dependent variable in both the short and long term by focusing on the variables of cocoa butter exports, export duty policies, production quantities and imports of cocoa beans. The analytical tool in this research uses Eviews-12. The conclusion of this research is as follows: Export duty policy (dummy variable) in the long term has a significant positive effect on coca butter exports. The amount of cocoa bean production does not have a significant impact on cocoa butter exports, both in the long and short term. The volume of cocoa bean imports has a significant impact on cocoa butter exports, both in the long and short term.

Investigating the effects of oil type, emulsifier type, and emulsion particle size on textured fibril soy protein emulsion-filled gels and soybean protein isolate emulsion-filled gels.

The effects of oil type, emulsifier type, and emulsion particle size on the texture, gel strength, and rheological properties of SPI emulsion-filled gel (SPI-FG) and TFSP emulsion-filled gel (TFSP-FG) were investigated. Using soybean protein isolate or sodium caseinate as emulsifiers, emulsions with cocoa butter replacer (CBR), palm oil (PO), virgin coconut oil (VCO), and canola oil (CO) as oil phases were prepared. These emulsions were filled into SPI and TFSP gel substrates to prepare emulsion-filled gels. Results that the hardness and gel strength of both gels increased with increasing emulsion content when CBR was used as the emulsion oil phase. However, when the other three liquid oils were used as the oil phase, the hardness and gel strength of TFSP-FG decreased with the increasing of emulsion content, but those of SPI-FG increased when SPI was used as emulsifier. Additionally, the hardness and gel strength of both TFSP-FG and SPI-FG increased with the decreasing of mean particle size of emulsions. Rheological measurements were consistent with textural measurements and found that compared with SC, TFSP-FG, and SPI-FG showed higher G' values when SPI was used as emulsifier. Confocal laser scanning microscopy (CLSM) observation showed that the distribution and stability of emulsion droplets in TFSP-FG and SPI-FG were influenced by the oil type, emulsifier type and emulsion particle size. SPI-stabilized emulsion behaved as active fillers in SPI-FG reinforcing the gel matrix; however, the gel matrix of TFSP-FG still had many void pores when SPI-stabilized emulsion was involved. In conclusion, compared to SPI-FG, the emulsion filler effect that could reinforce gel networks became weaker in TFSP-FG.