Plant-based yolk alternatives based on alginate-chitosan and gellan gum-chitosan double hydrogel network using...

This study used reverse spherification to create an egg yolk alternative with an ellipsoidal structure and good cooking performance. Natural polysaccharides, including sodium alginate (SA), gellan gum (GG), and chitosan (CS), were used along with plant-based egg liquid. SA-CS and GG-CS can form an enhanced double-network hydrogel membrane via electrostatic interactions and Ca²⁺-induced crosslinking, effectively encapsulating the emulsion core to create a plant-based spherical yolk that closely mimics the structure of natural yolk. Higher CS levels (> 0.3 % w/w) improve the mechanical and thermal stability of films, resulting in plant-based spherical yolk with good texture, water retention, and juiciness. The SA-based yolk alternatives are superior to the GG-based yolk alternative in terms of mechanical strength and water retention, while the GG-based plant-based spherical yolk film exhibits better in light barrier properties. These findings might provide valuable insights for designing and developing plant-based egg products.