Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification

A new approach for soft and self-sustainable oil-in-water emulsion gel systems (EGs) preparation based on a formulation with olive oil, sodium alginate, citric acid, calcium chloride, the combination of high-speed homogenization gelation induction by glucono-?-lactone addition is presented. Also, effect EG protein fortification incorporation quinoa concentrate (QC) flour physicochemical mechanical properties these EGs upon storage at 4 °C was investigated. Despite (10 g/kg 20 respectively) showed higher oil droplet size increment total biopolymer concentration, presented remarkable stability during 28 days. All fortified fluid retention capacity (>99%), L*, a*, lower b* values. After one day, pHs ranging 4.1–4.3, longer times promoted an increased acidity, to less extent QC-fortified-EGs. Lipid oxidation degree also (from 30 150 ?mol/L malonaldehyde), no significant effects fortification. Protein strength in all 3.5 N almost 7 N), especially after 14 days soft-EGs. These can be used food industry as fat replacers formulate healthier products. • fortified-emulsion gels sizes. Fortified-EGs capacity, time, effects. In general, strength.