Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie

This study explored the construction of egg white protein particles (EWPP) and/or rhamnolipid (Rha) based emulsion gels with β-sitosterol (Sit) as gelation factor. The properties of the emulsion gels and the application in cookies were investigated to further reveal the functional mechanism of each component. The rheological and microstructure results of the emulsions showed that emulsion gels had suitable plastic texture with lower melting rate and faster cooling rate compared with butter. EWPP stabilized the droplet while Rha reduced the droplet size and enhanced the fluidity of the emulsion gels. In cookie system, Sit in the emulsion gels provided the appropriate hardness and uniform matrix with emulsifiers. EWPP and Rha effectively improved the appearance, texture and mouthfeel of cookies and extended cookies’ frangibility during storage. The constructed composite emulsion gels showed promising potential as plastic fat substitutes, to be used in healthy bakery systems to decrease saturated fatty acids.