Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutes

The effects of variations in the ratios of the inner water phase (W₁), palm oil phase (O), and outer water phase (W₂) in double emulsions (W/O/W), as well as the soy protein concentrations in W₂, on the physicochemical properties and structure of double emulsion gels (DEG) used as solid cubic fat substitutes were investigated. Results showed that an increase in the proportion of O led to a 144 % increase in the size of the double emulsion particles, and a 15.38 % decrease in the cohesiveness of the DEG. The large aggregated oil droplets enlarged the network's porosity. High protein content contributed to the formation of a denser DEG network, resulting in a 32.64 % increase in the gel's hardness. Additionally, variations in the W₁:O ratio had a highly significant effect on the properties of the DEG. These results conclusively proved the feasibility of improving DEG properties by adjusting the basic emulsion ratios.