Structure Design of a Calcium‐Fortified Vegan Food Based on Gels From Conventional Soy Protein Isolate Emulsions

This study aimed to develop and characterize a new food system for vegan consumption, using a commercial soy protein isolate (SP) enriched with a calcium salt (CaCl 2 ) to form emulsion‐filled protein gel with glucono delta‐lactone (GDL), based on emulsions containing 2%, 4%, or 6% soybean oil. Key formulation parameters, such as protein concentration, the protein‐to‐oil ratio, and gelling agent ratios, were optimized using static light scattering (SLS) and Turbiscan analysis. Samples prepared with 2% and 6% SP, 4% oil phase, and a GDL/SP ratio of 0.4 were chosen for more in‐depth analysis. The effects of calcium addition were investigated, and the structural properties of the matrices were characterized using confocal laser scanning microscopy (CLSM) and small‐angle X‐ray scattering (SAXS). The results revealed that incorporating 0.3% of CaCl 2 into the 6% SP‐stabilized emulsion led to a decrease in the size of the elements that dispersed light in the emulsion‐filled protein gel, as evaluated by SAXS, promoting the formation of a homogeneous emulsion‐filled protein gel network at high soy protein concentrations, as shown by CLSM, due to molecular synergistic mechanisms between GDL and CaCl 2 . In conclusion, these findings demonstrate that calcium addition is a promising strategy for designing novel and homogeneous protein matrices with enhanced stability, thereby advancing the development of functional plant‐based emulsion‐filled protein gels suitable for vegan applications.