The composite alginate/malva nut gum emulsion gel: effect of oil content and application as cream substitute in ice cream

BACKGROUND: Emulsion gel (EG) incorporated with oil rich in polyunsaturated fatty acids can practically mimic the functional property of solid fat, making it of interest to lower saturated fatty acid content in food products. RESULTS: Initially, the effects of incorporated soybean oil content (150, 200, or 250 mL L−1) on the properties of the control EG prepared from alginate (Alg) only and of the composite EG prepared from Alg together with malva nut gum (MVG) were observed. Based on the results, the composite EG had superior stability and viscoelasticity than the control EG. Increasing oil content reinforced the network of the composite EG, suggesting an active filling effect of the oil droplets to strengthen the Alg-MVG gel network. The composite EG might be practically used as a cream substitute for ice cream production with the recommended appropriate substitution level of 25% by weight of cream, based on the retained whippability and textural property of the ice cream. CONCLUSION: The composite Alg-MVG EG loaded with soybean oil might have a role as a structuring agent to preserve stability of ice cream by lowering the saturated fatty acid content. © 2026 Society of Chemical Industry.

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