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Plant-based emulsion gels can be used as solid animal fat substitutes for vegan sausages. For this reason, commercially available protein isolates with different amino acid profiles from pea, soy and potato (Pea-1, Pea-2, Soy, Potato) have been tested for their ability to form shape stable emulsions gels at neutral pH and upon heating to 72 °C. In order to obtain emulsion gels that are as solid as possible, the protein concentrations in the continuous phase (C P C, 8.0–11.5% (w/w)) and the oil mass fractions (65–80%) were varied. For leguminous proteins, a positive correlation of both parameters on emulsion rigidity was shown, indicating that both, interfacial and protein–protein interactions, are involved in structure reinforcement. Firmness increased with increasing content in cysteine (Pea-1 &lt; Pea-2 &lt; Soy) and the interactions were of electrostatic, hydrophobic and hydrophilic nature. Potato emulsion rigidity was independent of C P C and oil content. The emulsions showed a much higher degree in crosslinking, and very low charge density. Temperature-sweep analysis and CLSM revealed that Potato protein gelled as consequence to low temperature stability. Hence, the structure reinforcement in Potato emulsions mainly contributed to the protein network, with 70% oil and C P C 11.5% forming a hybrid gel with highest firmness. However, gelling of Potato protein also resulted in interfacial adsorption of protein aggregates and reduced interfacial stability with increasing C P C. This was demonstrated in the amount of extractable fat which was 2.0 and 0.6% for Pea-1 and 2 emulsions, 6.4% for Soy and 34.4% of total fat for Potato emulsions.

Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes