Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats

Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats

This study aims to develop oleogel as a potential substitute for solid fats in the diet. A novel combination of unmodified Soy Protein Isolate (SPI) and Xanthan Gum (XG) have been utilized to gelate sunflower oil, using an emulsion template approach. The experimental trials employing Response Surfac...

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Bibliographic Details
Main Authors: Saumya Sonam Sinha, Ashutosh Upadhyay, Anurag Singh
Format: Article
Language:English
Published: Elsevier 2024-02-01
Series:Heliyon
Subjects:
Oleogel
Saturated fats
Rheology
Microstructure
Texture
Unsaturated fats
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024012556

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