[3Aa01-10] Physical property of food

10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3Aa05] Formulation and characterization of a xanthan–galactomannan hydrogel loaded with soy protein-stabilized oil droplets for controlled texture design

*Jinhyun Park¹, Takumi UMEDA², Tetsuya ARAKI¹, Isao KOBAYASHI² (1. Graduate School of Agriculture and Life Sciences, The University of Tokyo, 2. Institute of Food Research, NARO)

Keywords:

Emulsion gel,Hydrogel,Soy protein,Xanthan gum,Galactomannan

[Objective] In this study, we investigated formulation and characterization of a structured hydrogel system with tunable texture by varying the blend ratios of xanthan gum (XG), locust bean gum (LBG), and guar gum (GG), and to evaluate the effects of calcium lactate (CL) on the gel’s mechanical, thermal, and water-holding performance.[Method] A total of nine hydrogel formulations incorporating soy protein isolate (SPI)-stabilized oil droplets were designed by systematically varying the ratios of xanthan gum (XG), locust bean gum (LBG), and guar gum (GG). Texture profile analysis and differential scanning calorimetry (DSC) were conducted to assess hardness, cohesiveness, adhesiveness and thermal transitions. Some selected formulations were tested with varying concentrations of CL (max. 0.2 wt%) to analyze its impact. Water-holding capacity was evaluated through syneresis measurements. Simple practical handling tests suggested by International Dysphagia Diet Standardization Initiative framework were performed to assess gel manageability.[Results] The 3:3:3 (XG:LBG:GG) blend met the Japanese Dysphagia Diet and IDDSI level 4–5 criteria. Lower gel hardness was associated with reduced XG (<40%) and increased GG content. Gel hardness and thermal properties showed non-linear responses to CL: both increased at 0.05%, decreased at 0.1% (likely from weakened cross-linking), and partially recovered at higher levels, possibly via nonspecific polymer aggregation. CL had little effect on syneresis. This study offers a formulation-based strategy for texture-modified gels in dysphagia care.This study was supported in part by JSPS KAKENHI (24K02892).