Development and Characterization of Egg White Protein–Sodium Alginate Particles for Stabilizing Pequi Pulp Oil-Based Emulsions

Pequi pulp oil is a lipid ingredient obtained from a fruit native to the Brazilian Cerrado, but its incorporation into structured food systems remains underexplored. This study prepared and characterized freeze-dried egg white (FEW)–sodium alginate particles under fixed processing conditions and described selected pequi pulp oil-based emulsion formulations prepared with these particles. The particles exhibited hydrodynamic diameters ranging from 211 to 275 nm, polydispersity indices below 0.29, and negative zeta potentials. Emulsions containing 50–70% pequi pulp oil were evaluated for appearance, DLS-derived apparent hydrodynamic droplet diameter, response to combined heating and freeze–thaw treatment, texture, and rheological behavior. Apparent hydrodynamic droplet diameters ranged from 2.5 to 3.3 µm. After heating and the second freeze–thaw cycle, E2 showed no visible phase separation, whereas E1 and E3 showed two layers and E4 and E5 showed three layers. E1 (3% FEW, 0.10% sodium alginate, and 70% pequi pulp oil, w/w) and E4 (5% FEW, 0.20% sodium alginate, and 70% pequi pulp oil, w/w) exhibited the highest apparent yield stresses. These formulation-specific responses identify E2 as a candidate for further physical-stability studies and E1 and E4 as candidates for semi-solid applications requiring resistance to flow.