Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels an...

Full description

Saved in:
Bibliographic Details
Published inGels Vol. 9; no. 5; p. 366
Main Authors Yiu, Canice Chun-Yin, Liang, Sophie Wenfei, Mukhtar, Kinza, Kim, Woojeong, Wang, Yong, Selomulya, Cordelia
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 26.04.2023
MDPI
Subjects
Bakery products
Cold
Condiments
emulsion gel
Enzymes
Food
food application
Food products
Formulations
Functional foods
Functional foods & nutraceuticals
Gels
Heat
Ingredients
Lipids
Oils & fats
plant-based
Polysaccharides
Process parameters
Proteins
Review
Rheological properties
Rheology
Salt
Temperature
plant-based
emulsion gel
food application
Online AccessGet full text

Cover

More Information
Summary:Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
ISSN:2310-2861
2310-2861
DOI:10.3390/gels9050366