High-set curdlan emulsion gel fortified by transglutaminase: A promising animal fat substitute with precisely simulated texture and thermal stability of animal fat

Fat analogs that precisely simulate the properties of animal fat are urgently required to meet the global demand for sustainable and healthy plant-based meat alternatives. In this study, we engineered a novel curdlan and transglutaminase-based heat-induced emulsion gel that mimics the thermal characteristics and elastic texture of porcine adipose tissue. Emulsion gels were formulated using different transglutaminase (TGase) concentrations (0–300 mg/g soy protein isolate) combined with 20% soybean oil, 2% soy protein isolate, and 7% curdlan. Fourier-transform spectroscopy and microstructural observations revealed that protein cross-linking increased to form a dense gel network as the TGase concentration increased. Textural property analysis revealed that optimized protein cross-linking eliminated the undesirable brittleness often associated with plant-based fat analogs and resulted in an enhanced springy texture reminiscent of traditional animal fat. In addition, our fat analogs demonstrated thermal stability by maintaining their elastic properties during cooking and heating. These findings suggest that our emulsion gels could be feasible plant-based alternatives to animal adipose tissue, and our strategy could promote future research on improving other plant-based meat products.