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

Abstract

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.