The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat...

To mitigate health risks associated with animal solid fats, this study developed a heat-induced emulsion gel using corn starch and xanthan gum (XG) as the matrix. The effects of the oil-to-water ratio (20-40%) and XG content (0.1-0.5%) on gel properties were systematically investigated. Results suggested a significant two-way interaction (p < 0.05) between the oil-water ratio and XG content, which jointly optimized the three-dimensional network structure. The resulting gel (O40-XG0.5) exhibited rheological and textural properties-including an increased storage modulus (G'), hardness of 2420.74 g, and springiness of 0.97, which closely matched those of pork backfat. Microstructural and low-field NMR analyses suggested that XG may stabilize the oil-water interface via its amphiphilic nature and may form hydrogen bonds with starch, which could enhance the water/oil holding capacity and cooking stability (i.e., reduced oil exudation). This research offers a potential theoretical basis and technical pathway for developing plant-based solid fat replacers.