Preparation of soybean protein isolate–ester emulsifier oleogels and comparative study of their structure and properties

• Published in: Food chemistry Vol. 461; p. 140927
• Main Authors: Chen, Xi, Zhu, Jianfei, Tian, Dongling, Li, Zongyang
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.12.2024
• Subjects: Ester emulsifier; Oleogel; Soy protein isolate; Soybean oil; Ester emulsifier; Soybean oil; Soy protein isolate; Oleogel
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140927

In recent years, oleogel as a viscoelastic semi-solid to replace trans fatty acids and reduce saturated fatty acids in food has received more and more attention. Herein, an emulsion template method was used to produce soybean oil–based oleogels with seven different ester emulsifiers and soy protein isolate as oleogelators. The chemical and physical characteristics of oleogels produced via various crosslinking factors were comparatively examined. Results revealed that all oleogels generated β-type needle crystals and exhibited high oil-holding capacity (>80 %), among which glycerol monolaurate G2 and diacetyl tartaric acid ester of mono–diglycerides G6 exhibited the strongest oil-holding capacity (96.6 % and 96.2 %, respectively). Furthermore, all oleogels exhibited strong thixotropic recovery, high thermal stability, as well as high gel strength (G′ > G′′). Of these, G2 and G6 exhibited the highest thixotropic recovery rates at 74.54 % and 78.19 %, respectively. Additionally, in accelerated oxidation trials, the peroxide value and thiobarbituric acid reactive substances of all oleogels had low oxidation rates, indicating high oxidative stability. These results contribute to a better understanding of oleogels for formulating trans-free and low-saturated foodstuffs with desired physical and functional properties. [Display omitted] •Soybean oil-based oleogels were produced with the emulsion template method by soy protein isolate/ seven ester emulsifiers.•Oleogels caused a compact 3D network structure and showed the high oil bonding capacity and physical stability.•All oleogels showed good oxidative stability in accelerated oxidation experiments.