Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions

Abstract

BACKGROUNDConcentrated emulsions have been formulated in many foods. The insoluble soybean fiber (ISF) can be utilized as a particle to stabilize concentrated emulsions. However, the approach to control the rheological properties and stability of the ISF concentrated emulsions is still worth investigating.RESULTSIn this study, alkali‐extracted ISF was hydrated by adding sodium chloride or heating and the prepared concentrated emulsions were subjected to freeze–thawing. Compared with the original hydration method, salinization reduced the absolute ζ‐potential of the ISF dispersions to 6 mV, resulting in a lower absolute ζ‐potential of the concentrated emulsions, which led to a decreased electrostatic repulsion and the largest droplet size, but to the lowest apparent viscosity, viscoelastic modulus, and stability. By contrast, hydration by heating promoted the interparticle interactions, and then a decreased droplet size (54.5 μm) but with a more densely distributed droplets was observed, together with enhanced viscosity and viscoelasticity properties. The fortified network structure improved the stability of the concentrated emulsions both against high‐speed centrifugation and long‐term storage. Additionally, secondary emulsification after freeze–thaw further improved the performance of the concentrated emulsions.CONCLUSIONThe results suggest that the formation and stability of the concentrated emulsion could be regulated by different hydration methods of particles, which could be adjusted according to the practical applications. © 2023 Society of Chemical Industry.