Fat substitute for surimi gel
This emulsion disperses evenly in surimi gels to form a dense, ordered protein network, significantly improving gel quality compared to direct oil addition.
Zhang, Xuehua · Wanxin, Xie · Liang, Qianqian · Jiang, Xin · Zhang, Zhen · Shi, Wenzheng
Food Hydrocolloids 2023
Oil-water ratio 0.75
Hardness, chewiness, gel strength, and water-holding capacity significantly enhanced
More free water bound to the gel network