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

Abstract

SummaryThis 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.