Effect of K2CO3 on konjac glucomannan/κ-carrageenan-based camellia oil Pickering emulsion gel for the development of fat analogs

Konjac glucomannan (KGM) undergoes deacetylation in alkaline conditions, while κ-carrageenan (CRG) is sensitive to potassium ions. This study examines the influence of K 2 CO 3 on the mechanical properties of KGM/CRG-based camellia oil Pickering emulsion gels. Texture analysis and rheological testing revealed that the addition of K 2 CO 3 significantly enhanced the mechanical properties of emulsion gels. Texture parameters, such as the hardness, gumminess, and chewiness of the gel, were closer to those of pork back fat when the K 2 CO 3 concentration was 0.2 M. The addition of K 2 CO 3 enhance the intermolecular crosslinking within the gel and formed a more uniform and dense gel network, promoting gelation and structural stability, which were confirmed by Fourier transform infrared spectroscopy, X-ray diffraction, and microstructural analysis. Besides, low-field nuclear magnetic resonance and thermogravimetric analyses indicated that the addition of K 2 CO 3 reduced the water mobility of the gel and improved its thermal stability. Physicochemical and color analysis results showed that the energy value of the camellia oil Pickering emulsion gel was only 15.9 % that of pork back fat, and its appearance was closer to that of pork back fat than hydrogels. This study provides technical support for the use of KGM/CRG-based camellia oil Pickering emulsion gels as fat analogs.