A novel Pickering emulsion stabilized solely by agar-glycine Maillard conjugates

A novel Pickering emulsifier was developed through the Maillard reaction between acidolyzed agar and glycine. The resulting agar-glycine (Agar-Gly) Maillard product particles effectively stabilized a long-term Pickering emulsion at low pH (as low as 3) and medium oil content (40 %-50 %) with a particle concentration of 1 %. Microstructural analysis revealed that Agar-Gly particles adsorbed around the droplets, forming a typical O/W Pickering emulsion. The formation of a dense and regular three-dimensional gel network around the droplets was crucial in restricting droplet movement and ensuring emulsion stability. This stability was significantly superior to emulsions stabilized solely with agar or a mixture of agar and glycine (Agar+Gly), owing to synergistic effects between particle interfacial layers and spatial site resistance. Incorporating the Agar-Gly Maillard product into low-fat mayonnaise not only markedly reduces its greasiness but also provides consumers with a low-fat, healthy alternative. Furthermore, Agar-Gly used as a Pickering stabilizer, it offers an easy mode of application for agar that does not require dissolution at elevated temperatures. This provides a straightforward and promising avenue for the use of agar in the high-value food industry.