| In order to explore the physicochemical properties of emulsion gel prepared by different colloids as fat replacer, agar, gellan gum and gelatin were selected to prepare emulsion gel. The effects of colloidal type, content and freezing on the physicochemical properties of emulsion gel were investigated. The results showed that the physicochemical properties of emulsion gel prepared by different colloids were very different. The agar emulsion gel was in solid state at 45-25?℃, and had a hard structure. The gellan gum emulsion gel had a faster solidification rate, and the emulsion gel prepared by the two colloids remained solid at 90?℃, but had poor freeze-thaw stability. The gelatin emulsion gel had a lower solidification temperature, and with the increase of colloid content, the freeze-thaw stability of emulsion gel increased. When the content of colloid was 5%, the water holding capacity after freeze-thaw reached 0983. Therefore, different emulsion gels could be used to replace animal fat in different products and processes depending on these differences in properties. |
