The effects of variations in the ratios of the inner water phase (W₁), palm oil phase (O), and outer water phase (W₂) in double emulsions (W/O/W), as well as the soy protein concentrations in W₂, on the physicochemical properties and structure of double emulsion gels (DEG) used as solid cubic fat substitutes were investigated. Results showed that an increase in the proportion of O led to a 144 % increase in the size of the double emulsion particles, and a 15.38 % decrease in the cohesiveness of the DEG. The large aggregated oil droplets enlarged the network's porosity. High protein content contributed to the formation of a denser DEG network, resulting in a 32.64 % increase in the gel's hardness. Additionally, variations in the W₁:O ratio had a highly significant effect on the properties of the DEG. These results conclusively proved the feasibility of improving DEG properties by adjusting the basic emulsion ratios.

中文翻译：

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相比和蛋白质含量变化对大豆分离蛋白-魔芋葡甘聚糖液凝胶理化性质和结构的影响


研究了液中内水相 （W₁）、棕榈油相 （O） 和外水相 （W₂） 比例的变化以及 W₂ 中大豆蛋白浓度的变化对用作固体立方脂肪替代品的液凝胶 （DEG） 的理化性质和结构的影响。结果表明，O 比例的增加导致液颗粒的尺寸增加 144%，DEG 的内聚力降低 15.38%。大的聚集油滴扩大了网络的孔隙率。高蛋白质含量有助于形成更致密的 DEG 网络，导致凝胶的硬度增加 32.64%。此外，W₁：O 比率的变化对 DEG 的性能有非常显着的影响。这些结果最终证明了通过调整基本乳化比例来改善 DEG 性能的可行性。