Comparative Study on the Freeze-Thaw Stability of Sodium Caseinate Emulsion-Filled Konjac Glucomannan/κ-Carrageenan Composite Gels.

ABSTRACT: The paper explored the impact of sodium caseinate (CAS) emulsion on the freeze-thaw stability of konjac glucomannan (KGM)/κ-carrageenan (KC) composite gels. It found that the emulsion and KGM both increased the viscoelasticity of the composite gel, giving it a greater elastic stress. Emulsion addition enhanced the water-holding capacity (WHC) of the KC gel from 72.36% to 89.34%. KGM addition further improved WHC to 97.54%. The hardness of the emulsion KGM/KC gel reached 9.35 N, while the values were essentially not affected by freeze-thaw. This study shows that CAS emulsion, especially under the regulation of KGM and KC, can improve the freeze-thaw stability of the gel system. The results show that emulsion has great potential in regulating the physical and textural properties of multiphas

SUBMITTER: Chen W 

PROVIDER: S-EPMC12732840 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature