Effect of KCO 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 KCO on the mechanical properties of KGM/CRG-based camellia oil Pickering emulsion gels. Texture analysis and rheological testing revealed that the addition of KCO 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 KCO concentration was 0.2 M. The addition of KCO 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 KCO 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.