Wheat gluten stabilized coconut oleosomes: An emulgel-based fat alternative for meat analogue formulations

Puntos clave

• Coconut oleosomes serve as a viable fat alternative in meat analogue formulations, enhancing texture and flavor.
• The study shows that emulgel integration increases the sensory properties of the meat analogue products significantly.
• Employing wheat gluten as a stabilizing agent, the method creates a lasting emulsion that retains moisture and flavor.
• Findings suggest that this innovative approach could transform meat substitutes, offering healthier options for consumers.