Simulated thermal rheology of pork adipose tissues by glycerolysis palm olein and pea protein fibril emulsion gels

Abstract The demand for plant-based meat analogues as healthier and sustainable dietary choices continues to rise. However, current fat replacers face challenges in fully simulating the unique thermal behavior of natural animal fat. This study investigated the application of pea protein fibril (PPF), sodium alginate (SA) complexes and enzymatically glycerolized palm olein in the preparation of adipose tissue mimetics, with a focus on their thermo-rheology stability. The PPF-SA complexes are formed through electrostatic, hydrophobic, and hydrogen-bond interactions, exhibiting superior interfacial activity and an increased degradation temperature. These composites coexist around the droplets within a cross-linked network, simulating the tightly packed droplet structure of porcine adipose tissue. At an oil/water ratio of 4:6 and a Ca² + concentration of 100 mM, the emulsion gel exhibits a robust cross-linked network, and enhanced thermal stability. Furthermore, a higher monoacylglycerol (MAG) content in the glycolysis lipids reduced the interfacial tension and improve emulsion stability, imparting enhanced heating and freeze-thawing stability. This study provides a novel strategy utilizing colloidal interactions, crystal/polymer network formation and structured lipid selection to define the texture and functionality of adipose tissue mimetics with the slow-rendering melting attributes of animal fat.