高内部相エマルションの界面特性と安定化機構：植物ベースのマヨネーズに向けて

This study prepared high internal phase emulsions (HIPEs) using modified peanut meal (MPM) and examined the effect of MPM concentrations on microstructure, droplet size, interfacial characteristics, and stability of HIPEs. Interface and stability of HIPEs prepared using MPM varied depending on MPM concentration. The droplets of HIPEs prepared using 4 %-6 % MPM passed through shared interface with a thin interfacial layer and poor stability. Meanwhile, 8 %-16 % MPM stabilised HIPEs through protein network formed by thickened interface layer. Additionally, the HIPEs prepared with 12 % MPM exhibited excellent stability and were used for preparing a series of plant-based mayonnaise (55-70 % oil content). Plant-based mayonnaise of 55-70 % oil content exhibited similar morphology and stability to commercial mayonnaise. Additionally, the texture of mayonnaise of 55 % oil content was similar to that of commercial mayonnaise. This study provided a new strategy for using peanut meal to prepare HIPEs with potential applications in preparing zero-cholesterol plant-based mayonnaise.