Construction and characterization of food-grade pickering high internal phase emulsions co-stabilized by β-cyclodextrin and konjac gum

This study developed novel Pickering high internal phase emulsions (HIPEs) using a β-cyclodextrin (β-CD) and konjac gum (KGM) complex as an emulsifier. The effects of oil phase volume fraction ( ϕ ), complex concentration ( c ), and β-CD/KGM mass ratio ( k ) on the HIPEs' properties were investigated. Results showed that the β-CD/KGM complex successfully formed stable Pickering HIPEs ( ϕ = 75%). At c = 1.0% and k = 3:1, the prepared Pickering HIPEs exhibited the smallest oil droplets (12.37 μm), the highest gel strength (73.64 g ), the best centrifugal stability (98.44%) and optimal viscoelasticity. Analysis indicated that KGM non-covalently bound to β-CD particles, modifying their wettability and increasing their Zeta potential. A HIPE formulated at ϕ = 75%, c = 1%, and k = 3:1 served effectively as a 20–40% butter substitute in cakes, yielding a favorable texture. This research offers a feasible approach for developing new food-grade Pickering HIPEs and baked products.