High internal phase Pickering emulsions stabilized by pea protein microgel particles and their application as butter substitutes in cookies making.

Solid fats are essential ingredients in the baked goods, but the safety of saturated and trans fatty acids in them has always been a concern. To satisfy health needs, this study aimed to utilize high internal phase Pickering emulsions (HIPPEs) to replace solid fats in cookies. Pea protein microgel particles (MHPPM) were obtained via microwave preheating, transglutaminase-induced cross-linking and controlled shearing for stabilization of the HIPPEs. MHPPM could effectively stabilize HIPPEs of an oil phase volume up to 82 %, with a stable self-supporting structure. With increasing concentration of MHPPM, the HIPPEs showed a tighter droplet arrangement and stronger inter-droplet interactions, exhibiting stronger solid-like viscoelastic behavior. Finally, cookies with 50 % butter replaced by HIPPEs showed similar qualities to butter cookies. This study has demonstrated that HIPPEs were capable of converting liquid fats into solid-like fats, and controlling their replacement ratio enabled the production of healthier and more acceptable baked goods.