Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan.

In the study, a facile methodology for fabricating high viscoelastic emulsion gels has been proposed, which is based on the synergistic gelation mechanism of xanthan and konjac glucomannan (KGM). The effects of preparation strategies, oil contents and simulated sterilization conditions (121 °C, 30 min) on the emulsion gels were systemically investigated. All emulsion gels exhibited similar gelation temperature (Tgel) and gel melting temperature (Tmelt), indicating that the gelling continuous phase played a predominant role in the emulsion gel formation. However, the viscoelasticity of the emulsion gels was different depending on preparation strategies and oil phase fractions. When a low concentration of tween-80 (<1.0 %, v/v) was incorporated during emulsification process, the resultant emulsion gels showed satisfactory thermal stability and could undergo simulated sterilization conditions without discernible oil droplet coalescence observed. Conclusively, these results demonstrate the potentials of co-utilization of xanthan and KGM in designing novel food products.