Characterization and stability of low-oil emulsion gels with newly shaped droplets stabilized by camellia saponin and k -carrageenan

In this study, low oil emulsion gels stabilized by camellia saponin (CS) and different concentrations of carrageenan (KC) were prepared, and the particle size, microstructure, rheology, and stability of the samples were investigated. The experimental results show that the average particle size of emulsion droplets decreased with the increase in KC concentration because adding KC increases the continuous phase's viscosity and prevents the oil droplets from approaching and fusing after homogenization. In addition, the shape of the oil droplets exhibited the formation of a spindle shape. Because the KC forms a spiral as it cools, pulling the sugar chains of the CS adsorbed at the droplet interface toward the ends. As KC formed strong intermolecular hydrogen bonds with the sugar chains in CS, it increased the strength of the fibrous interfacial membrane formed by CS self assembly, resulting in good solid-like properties and excellent stability of the samples. These results suggest that emulsion gels co-stabilized with CS and KC have great potential for solid fat replacement in low-saturated and trans-fat-free foods.

Automated summary

This study prepared low oil emulsion gels stabilized by camellia saponin (CS) and different concentrations of carrageenan (KC), and investigated their particle size, microstructure, rheology, and stability. The results showed that the addition of KC decreased the average particle size of emulsion droplets and resulted in the formation of spindle-shaped oil droplets, leading to good solid-like properties and excellent stability of the samples. These co-stabilized emulsion gels with CS and KC have great potential for solid fat replacement in low-saturated and trans-fat-free foods.