Effects of oil phase properties on the characteristics, 3D printability and dysphagia suitability of high internal phase emulsions stabilized by soy protein isolate-soluble soybean polysaccharide complex.

Abstract

This study investigated the impact of oil phase properties on the stability of high internal phase emulsions (HIPEs) stabilized by a soy protein isolate-soluble soybean polysaccharide (SPI-SSPS) complex. HIPEs were prepared using corn oil, peanut oil, flaxseed oil, diacylglycerols (DAG), and medium-chain triglycerides (MCT). Although all HIPEs exhibited poor freeze-thaw stability, DAG HIPEs showed the best performance in centrifugal, storage and physical stability among the tested formulations. Oil phase properties influenced the three-phase contact angle and oil-water interface adsorption behavior. In corn, peanut, and flaxseed oil HIPEs, the interfacial film was predominantly stabilized by SPI, with SSPS providing steric hindrance, whereas in MCT and DAG HIPEs, SPI and SSPS competitively adsorbed to form a mixed interfacial film. DAG HIPEs were suitable for 3D printing and could be classified as IDDSI Level 4 foods. This work provides a theoretical basis for rational oil phase selection in designing healthy HIPE-based foods.