The effects of different vegetable oils and gelation techniques (hot vs. cold) on pea protein emulsion gel properties as fat replacers

A fat replacer mimics the properties of fat in foods, offering a healthier option that reduces calories and fat while maintaining good texture and flavor. This work aimed to produce pea protein emulsion gel (PPEG) using pea protein isolate with different oils (olive oil, sunflower oil, or canola oil) and gelation techniques (hot or cold), with beef fat (BF) as the control. The nutritional, physicochemical, and microstructural properties of the PPEG were evaluated. The type of oil and gelation technique did not affect the proximate composition, color, or water-holding capacity of PPEG (p<0.05). None of the PPEGs showed differences in oil-binding capacity compared to BF. Hot-prepared PPEG has a lower pH and smaller particle size, resulting in significantly higher hardness and gel strength (p<0.05). The use of sunflower oil enhances the springiness, chewiness, and cohesiveness of PPEG significantly (p<0.05). The cold gelation technique may preserve more polyunsaturated fatty acids than the hot gelation technique. Principal component analysis (PCA) results indicate that PPEG prepared from sunflower oil using the hot gelation technique has properties closest to those of BF, particularly in terms of high values of springiness, cohesiveness, and chewiness. Its hardness and gel strength are significantly lower than those of BF; however, it possesses the strongest gel network among all PPEGs. In conclusion, the use of sunflower oil and the hot gelation technique can produce an emulsion gel with the best properties for use as a fat replacer.

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