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The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics

To mitigate health risks associated with animal solid fats, this study developed a heat-induced emulsion gel using corn starch and xanthan gum (XG) as the matrix. The effects of the oil-to-water ratio (20–40%) and XG content (0.1–0.5%) on gel properties were systematically investigated. Results sugg...

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Principais autores: Yuanqi Lv, Xiying He, Tingting Tang, Han Cui, Tingwei Zhu, Yujie Su, Guanhao Bu, Lilan Xu
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2026-05-01
Serier:Foods
Fag:
emulsion gel
xanthan gum
starch
solid fat replacer
gel properties
Online adgang:https://www.mdpi.com/2304-8158/15/9/1568
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