Investigating the impact of lecithin addition on rheological and textural properties of oleogels prepared from soy protein isolate-xanthan gum

This study delves into the influence of soy lecithin addition aimed at augmenting the structural recovery and enhancing textural similarities between protein oleogels and solid fats. The co-oleogelation of soy protein isolate (SPI) and xanthan gum (XG) with lecithin was explored to structure sunflower oil. Oleogels incorporating lecithin concentrations ranging from 4% to 12% were examined for their textural properties and structural recovery performance. Results indicate that these oleogel formulations exhibit comparable textural properties to solid fats, signifying the potential of lecithin as a co-oleogelator. Moreover, the incorporation of lecithin enhanced the structural recovery of the SPI-XG oleogel, leading to no oil release when put under pressure, further emphasising its role in improving the overall quality of protein-based oleogel systems. Exploring the potential of emulsion template method in oleogel preparation and characterisation for food applications. image