Design and characterization of low-acyl gellan gum–monoglyceride bigel-based foamed emulsions: Application as a solid fat substitute in an aerated bakery system | Synapse
March 3, 2026
Design and characterization of low-acyl gellan gum–monoglyceride bigel-based foamed emulsions: Application as a solid fat substitute in an aerated bakery system
Puntos clave
Foamed emulsions created using low-acyl gellan gum significantly enhance texture in aerated bakery products, replacing traditional fats.
Key testing revealed a 30% improvement in volume stability of foamed emulsions compared to conventional fat-based mixtures.
Assessment using thermal analysis and texture profiling method shows how gellan gum and monoglyceride interact to create stable emulsions.
Potential advantages of utilizing plant-based emulsifiers in bakery applications highlight a shift towards healthier formulations.