Transformation of protein hydrogels to emulsion gels via one-step ball milling

Emulsion gels, which combine the advantages of both emulsions and hydrogels, have gained widespread application, particularly as fat replacers and delivery carriers. This study proposed a feasible method for obtaining highly stable emulsion gels via one-step ball milling. Utilizing different gelation mechanisms, highly hydrated soybean protein isolate (SPI) hydrogels were fabricated. The high shear and grinding of SPI hydrogels via ball milling facilitated the one-step continuous preparation of emulsion gels, utilizing the depletion attraction provided by konjac glucomannan (KGM). The effect of depletion attraction successfully reduced the particle size of the emulsion gels and enhanced their stability. By utilizing both small-amplitude oscillatory shear (SAOS) and large-amplitude oscillatory shear (LAOS) rheology, we effectively captured the deformation resistance of emulsion gels and revealed subtle differences in their structure. The low-fat mayonnaise fabricated using SPI/KGM emulsion gels exhibited a similar appearance and friction coefficient to commercial mayonnaise. This study offered a novel approach and platform for the preparation of low-fat emulsion gels, providing new avenues for the development of low-fat foods.