Abstract:

This study proposes a procedure for preparation of soy protein isolate (SPI)-based fat stimulant with similar
sensory characteristics to oils and fats. The preparation conditions were investigated preliminarily by single-factor design
and optimized by Box-Behnken design (BBD) with the viscosity and emulsion stability of composite system as a function
of SPI concentration, konjac gum concentration, heating temperature, heating time and homogenization time. A composite
system containing 8% SPI and 0.08% konjac gum heated at 79.8 ℃ for 13 min followed by 40 s homogenization was found
to be optimal. The product obtained exhibited a viscosity of 45.94 mPa·s and an emulsion stability of 74.49 min, close to the
quality of commercially available vegetable oils.

Key words: soy protein isolate, konjac glucomannan, fat replacers, shear, rheological behaviour, emulsion stability