Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties
This study investigates the effect of oil type and concentration on the rheological and microstructural properties of plant-based emulsion gels, comparing them to animal fat tissue. Emulsion gels were formulated with soybean or coconut oil, isolated soy protein, agar, and alginic acid at varying oil...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500286X |
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| author | Minji Choi Hyun Woo Choi Yaeji Choe Jungwoo Hahn Young Jin Choi |
| author_facet | Minji Choi Hyun Woo Choi Yaeji Choe Jungwoo Hahn Young Jin Choi |
| author_sort | Minji Choi |
| collection | DOAJ |
| description | This study investigates the effect of oil type and concentration on the rheological and microstructural properties of plant-based emulsion gels, comparing them to animal fat tissue. Emulsion gels were formulated with soybean or coconut oil, isolated soy protein, agar, and alginic acid at varying oil concentrations (0–30 %). The structural integrity of animal fat is attributed to a fibrous network of adipocytes and collagen. In contrast, oil concentration significantly affected the gel network density, with coconut oil-based gels maintaining stable viscoelasticity, while soybean oil-based gels exhibited more fluid-like behavior. The thermal behavior of the gels was significantly influenced by the fatty acid composition of the oils, with a distinct endothermic peak observed around 20 °C for coconut oil-based gels, while no peak appeared for soybean oil-based gels. These findings highlight the potential to optimize plant-based fat analogs by controlling oil type and concentration to replicate animal fats in plant-based food products. |
| format | Article |
| id | doaj-art-59d08dec39484da9a1ee9eea59f857b5 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-59d08dec39484da9a1ee9eea59f857b52025-08-20T02:31:26ZengElsevierFood Chemistry: X2590-15752025-04-012710243910.1016/j.fochx.2025.102439Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural propertiesMinji Choi0Hyun Woo Choi1Yaeji Choe2Jungwoo Hahn3Young Jin Choi4Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of KoreaResearch Institute for Agriculture and Life Sciences, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of KoreaDepartment of Food and Nutrition, Duksung Women's University, 33 Samyang-ro 144-gil, Dobonggu, Seoul, Republic of KoreaDepartment of Food and Nutrition, Duksung Women's University, 33 Samyang-ro 144-gil, Dobonggu, Seoul, Republic of Korea; Corresponding author.Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea; Research Institute for Agriculture and Life Sciences, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea; Corresponding author at: Department of Agricultural Biotechnology, Seoul National University, 1 Gwanakro, Gwanakgu, Seoul 08826, Republic of Korea.This study investigates the effect of oil type and concentration on the rheological and microstructural properties of plant-based emulsion gels, comparing them to animal fat tissue. Emulsion gels were formulated with soybean or coconut oil, isolated soy protein, agar, and alginic acid at varying oil concentrations (0–30 %). The structural integrity of animal fat is attributed to a fibrous network of adipocytes and collagen. In contrast, oil concentration significantly affected the gel network density, with coconut oil-based gels maintaining stable viscoelasticity, while soybean oil-based gels exhibited more fluid-like behavior. The thermal behavior of the gels was significantly influenced by the fatty acid composition of the oils, with a distinct endothermic peak observed around 20 °C for coconut oil-based gels, while no peak appeared for soybean oil-based gels. These findings highlight the potential to optimize plant-based fat analogs by controlling oil type and concentration to replicate animal fats in plant-based food products.http://www.sciencedirect.com/science/article/pii/S259015752500286XAnimal fat analogEmulsion gelSoybean oilCoconut oilFatty acid compositionRheology |
| spellingShingle | Minji Choi Hyun Woo Choi Yaeji Choe Jungwoo Hahn Young Jin Choi Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties Food Chemistry: X Animal fat analog Emulsion gel Soybean oil Coconut oil Fatty acid composition Rheology |
| title | Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties |
| title_full | Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties |
| title_fullStr | Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties |
| title_full_unstemmed | Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties |
| title_short | Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties |
| title_sort | development of emulsion gels as animal fat analogs the impact of soybean and coconut oil concentration on rheological and microstructural properties |
| topic | Animal fat analog Emulsion gel Soybean oil Coconut oil Fatty acid composition Rheology |
| url | http://www.sciencedirect.com/science/article/pii/S259015752500286X |
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