Optimization of the composition of low‐fat oil‐in‐water emulsions stabilized by white lupin protein

Abstract

Abstract The effect of composition (protein, xanthan gum, and oil content) of lupin protein‐stabilized emulsions on their physical properties—droplet size distribution, rheological behavior, and texture—was studied. Droplet size distribution was measured by laser light‐scattering experiments, rheological parameters were determined from oscillatory and steady‐state flow measurements, and texture responses were obtained from texture profile analysis. Response surface methodology was used to optimize the emulsion composition using commercial mayonnaise parameters as a standard. An increase in protein, xanthan gum, or oil content produced, in the experimental range considered, an increase in the rheological and textural parameters studied, as well as a decrease in the average oil droplet diameter. It was possible to produce stable lupin protein‐stabilized emulsions with physical properties similar to those of commercial mayonnaise for a wide variety of protein, xanthan gum, and oil concentration values, which may be designed to suit market specifications.