AI Article Synopsis
- Emulsion gels can replicate the texture of solid and semi-solid fats, making them a good alternative to traditional fats in low-fat foods.
- A study explored gel emulsions stabilized by stigmasterol (ST) and polyglycerol polyricinoleate (PGPR), finding that a mixture with 3% PGPR and ST showed a strong structure and improved stability as ST concentration increased.
- The gel emulsions demonstrated excellent thermal stability and delayed oil oxidation, suggesting they could serve as effective substitutes for margarine.
Article Abstract
Emulsion gels mimic the rheological properties of solid and semi-solid fats, offering a viable solution to replace conventional fats in low-fat food formulations. In this study, gel emulsions stabilized with stigmasterol (ST) and polyglycerol polyricinoleate (PGPR) complexes were prepared. Initially, we examined the effect of the ST/PGPR complex on the mechanism of gel emulsion stabilization. Our findings revealed that the gel emulsion formulated with 3% PGPR and ST exhibited a robust structure, effectively stabilizing the entire system and ensuring uniform distribution, and increasing ST concentration led to greater stability of the gel emulsion system. Stability assessments demonstrated that gel emulsions containing 3% PGPR and varying ST concentrations exhibited remarkable thermal stability and effectively delayed oil oxidation. These results underscore the high stability of gel emulsions stabilized with the ST/PGPR complex, highlighting their potential as a margarine substitute.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11304884 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101636 | DOI Listing |
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