Work

Development of emulsion gels as animal fat analogs: The impact of soybean and coconut oil concentration on rheological and microstructural properties

Year: 2025

Type: article

Abstract: 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.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102439

Authors: Minji Choi, Hyun Woo Choi, Yaeji Choe, Jungwoo Hahn, Young Jin Choi

Institutions: Seoul National University, Duksung Women's University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $2,330

Funders: Ministry of Oceans and Fisheries, Ministry of Agriculture, Food and Rural Affairs, Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries, Korea Institute of Marine Science and Technology promotion