Constructing Stable Emulsion Gel from Soy Protein Isolate and Konjac Glucomannan as Pork Fat Substitute: Effect of Oil Concentration

Vegetable oils offer a healthy option for creating nutritious foods. This research created a plant-based fat substitute inspired by nature. We used soy protein isolate (SPI), which acts both as a base material and an emulsifier. To strengthen the structure, we added oxidized chitin nanowhiskers. We mimicked the texture of animal fat by forming a gel using konjac glucomannan (KGM). By fine-tuning the corn oil ratio, we developed a dense, structurally superior emulsion gel. Gels containing 12%...